This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor in a delicious, chewy cookie.
Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
Refrigeratedough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.
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Notes
Storing Instructions: Keep these pumpkin spice cookies in an airtight container at room temperature for 2-3 days.Freezing Instructions: Let cool completely then place them in a freezer safe bag in the freezer for up to 2-3 months.Pumpkin Snickerdoodle Cheesecake Cookies: Top cookies with cream cheese frosting.