Pumpkin Snickerdoodles

Pumpkin

Course: Cookie

Cuisine: American

Prep Time: 20 minutes

Cook Time: 12 minutes

Chilling Time: 45 minutes

Total Time: 1 hour hour 17 minutes

Servings: 16 cookies

Calories: 153

Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
½ cup (113 g) unsalted butter,½ cup (100 g) sugar,⅓ cup (70 g) light brown sugar,¼ cup (73 g) pumpkin puree
Stir in egg yolk and vanilla extract.
1 large egg yolk,¾ teaspoon vanilla extract
In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
1 ½ cups (190) all purpose (plain) flour,1 ½ teaspoons pumpkin pie spice,½ teaspoon baking soda,¼ teaspoon cream of tartar,½ teaspoon salt
Gradually add dry ingredients to wet until ingredients are well-combined.
Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
One dough is nearly finished chilling, preheat oven to 350F (175C) and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
¼ cup (50 g) sugar,2 teaspoons ground cinnamon
Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking and do not place cookie dough on a hot baking sheet.
Allow baked cookies to cool completely on cookie sheet before enjoying.