Soft Pumpkin Snickerdoodles

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 3/4 cup pumpkin puree (not pumpkin pie filling)
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 teaspoon ground ginger

For the Cinnamon Sugar Coating:

• 1/4 cup granulated sugar
• 1 1/2 teaspoons ground cinnamon

Instructions:

1. Prepare the Dough:
   • In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   • Add the pumpkin puree, egg, and vanilla extract. Mix until well combined.
   • In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.
2. Chill the Dough:
   • Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough helps to make it easier to handle and enhances the flavors.
3. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
4. Shape the Cookies:
   • In a small bowl, mix together the sugar and cinnamon for the coating.
   • Scoop out about 1.5 tablespoons of dough and roll it into a ball. Roll the ball in the cinnamon sugar mixture until coated.
   • Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
5. Bake:
   • Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. The cookies will puff up slightly and may appear undercooked, but they will set as they cool.
6. Cool:
   • Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Tips:

• For an extra soft texture, avoid overbaking the cookies.
• You can also add a pinch of allspice to the dough for a more complex flavor.