pumpkin
snickerdoodle
cookies
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Pumpkin snickerdoodles have all of the tang and chewiness of classic snickerdoodle cookies with added pumpkin and warm spices for a perfect fall cookie.
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Cream butter and sugars until light and fluffy. Mix in egg, pumpkin puree, and vanilla until well combined.
1
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In a separate bowl, whisk together flour, baking soda, pumpkin pie spice, cream of tartar, and salt.
2
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Slowly add the dry ingredients to the wet ingredients. Mix until just combined. Cover and chill for 12-24 hours.
3
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Stir together sugar, cinnamon, and pumpkin pie spice. Roll dough balls into the mixture.
4
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Place coated dough balls on a lined baking sheet 2 inches apart. Bake 12-13 minutes.
5
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Let cookies cool on the baking sheet for 3-5 minutes, then move to a wire rack to cool completely.
6
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