Description

These soft and chewy snickerdoodles are ready for fall with the addition of pumpkin and warm spices like cinnamon, nutmeg, ginger, and cloves.

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon cream of tartar
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup dark brown sugar
1 large egg yolk
1/2 cup pumpkin purée

For the cinnamon-sugar

3 tablespoons granulated sugar
2 teaspoons ground cinnamon

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Instructions

Prep oven and cookie sheets. Heat the oven to 375 degrees F. Line 2 large baking sheets with silicone baking mats or parchment paper. Set aside.
Mix dry ingredients. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Set aside.
Cream butter and sugar. In the bowl of an electric mixer fitted with a paddle attachment, mix butter, granulated sugar, and brown sugar together until light and fluffy, about 2 minutes. Scrape down sides of bowl.
Add wet ingredients. Add egg yolk and beat to combine. Then beat in pumpkin puree.
Add dry ingredients. With mixer running on low speed, slowly mix in flour mixture until evenly mixed, scraping down the bowl as necessary.
Chill. Refrigerate the dough until firm enough to handle, about 1 hour.
Scoop and roll. In a small bowl, combine sugar and cinnamon to make the cinnamon-sugar mixture. Use a small ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place 2-3 inches apart on the prepared baking sheets.
Bake. Bake until the cookies are set in center and begin to crack, 9-10 minutes, rotating the baking sheets after 5 minutes. Let the cookies cool on the pans for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

If you are making a double recipe of cookies or only have one cookie sheet and you’ll be baking these cookies in several rounds, be sure to let the cookie sheets cool between batches. Placing the dough on warm cookie sheets will cause the cookies to spread too much.