Snickerdoodle Pumpkin Cookies: Tender

Instructions:

1. Beat the softened butter, brown sugar, and granulated sugar together on medium-high speed until the mixture looks pale and fluffy.
2. Stir in the pumpkin puree, egg, and vanilla extract, mixing just until the batter is smooth and velvety.
3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
4. Gradually add the dry mixture to the wet ingredients on low speed. Stop mixing the moment you see no more streaks of flour.
5. Transfer the dough to a bowl and refrigerate for 30 minutes.
6. Preheat your oven to 350°F (175°C).
7. Scoop about 1.5 tablespoons of dough and roll into a smooth ball between your palms.
8. Roll each ball generously in the cinnamon-sugar mixture until fully coated.
9. Place balls 2 inches apart on parchment-lined sheets. Bake for 9–11 minutes.
10. Remove when edges are set but centers look slightly underdone. Let rest on the pan for 5 minutes before moving to a wire rack.