Pumpkin Spice Snickerdoodles

Soft and slightly chewy, Snickerdoodles are an irresistible treat and for good reason. Traditionally rolled in cinnamon sugar, we're playing into that sweet and warmly spiced profile with the addition of pumpkin puree and pumpkin pie spice.

We are welcoming fall with a truly classic recipe for the season- Pumpkin Spice Snickerdoodles. Its whimsical name alone should bring a smile to your face, but if that isn't enough, then bake a batch for yourself today and you'll be on cloud nine for the rest of the week.

Today's recipe gets a seasonal makeover while staying true to its familiar form- soft cakey center and cracked top. So without further adieu, lets delve a little deeper on what makes this recipe truly unique.

Pumpkin Spice SnickerdoodlesPhoto byLiving the Gourmet

Ingredients

• 1 3/4 cups AP flour
• 2 teaspoons pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup white sugar
• 1/4 cup brown sugar
• 1 egg yolk
• 1 teaspoons vanilla
• 1/2 cup pumpkin puree

Cinnamon Sugar:

• 1/4 cup white sugar
• 1 teaspoon cinnamon

Instructions

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
2. In a small bowl, combine ingredients for the cinnamon sugar. Set aside.
3. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
4. In a separate large bowl, cream butter and sugars until whipped. Add egg yolk, vanilla, and pumpkin puree.
5. Gradually add the dry ingredients until a soft, slightly sticky dough comes together.
6. Using a 2-inch cookie scooper, drop the cookie dough into the bowl of the cinnamon sugar, and carefully coat the entire cookie. Transfer to the prepared baking sheet and gently press the cookie dough to flatten it slightly. Repeat this process for the rest of the cookie dough. (This recipe makes about 2 dozen cookies).
7. Bake the cookies for about 10-12 minutes depending on the temperature of the oven. They should look slightly undercooked (this will ensure the cookies stay soft and don't crisp up too much as they cool). Transfer immediately to a cooling rack before serving.

**If you enjoyed today's recipe, visit Living the Gourmet for more easy and delicious recipes!