How to Make Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are a fun Fall spin on classic Snickerdoodle Cookies!
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PRINTABLE RECIPE (with weight measurements):
sugarspunrun.com/pumpkin-snickerdoodles/

Ingredients
1/2 cup unsalted butter melted and cooled for at least 10 minutes (113g)
1/2 cup sugar (100g)
1/3 cup light brown sugar tightly packed (70g)
1/4 cup pumpkin puree (73g)
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all purpose (plain) flour (190g)
1 1/2 teaspoons pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/2 teaspoon salt
Topping
1/4 cup sugar (50g)
2 teaspoons ground cinnamon

Instructions
00:00 Introduction

00:24 Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.Stir in egg yolk and vanilla extract.

01:56 In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.

02:58 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.

03:32 Once 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 1/4 cup sugar and 2 tsp ground cinnamon in a small bowl.

03:58 Remove dough from refrigerator and scoop into 1 1/2 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.

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