Chewy Pumpkin Snickerdoodle Cookies

Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper or silicone baking mats.
Prepare Dry Ingredients:

In a medium bowl, whisk together the flour, baking soda, cream of tartar, ground cinnamon, and pumpkin spice. Set aside.
Cream the Butter and Sugar:

In a large bowl, beat together the unsalted butter and 1 ½ cups sugar until light and fluffy, about 2-3 minutes.
Add the pumpkin puree, egg, and vanilla extract, and beat until fully combined.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Roll the Cookie Dough:

In a small bowl, mix the ¼ cup sugar and 1 tbsp cinnamon for the rolling mixture.
Scoop tablespoon-sized portions of cookie dough and roll them into balls.
Roll each dough ball in the cinnamon-sugar mixture until fully coated.
Bake:

Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Serve:

Enjoy these soft and chewy pumpkin snickerdoodle cookies with a warm beverage or as a perfect snack any time of day!
Serving and Storage Tips