This is a classic recipe for Pumpkin Snickerdoodle cookies, which everyone loves. Its crunchy texture will make you fall in love and you will want to prepare it a thousand times.

It attracts attention at first glance. and it has an unbeatable flavor. For you to enjoy this Halloween, take note of the Pumpkin Snickerdoodle cookies recipe.

Ingredients:

3 1/4 cups All-purpose Flour

3 1/2 tsp Cornstarch

1 tsp Cream of Tartar

1 tsp Baking Soda

1/2 tsp Baking Powder

1/2 tsp Salt

1 1/2 tsp Cinnamon

2 tsp Pumpkin Pie Spice

1 cup Granulated Sugar

3/4 cup Packed Light Brown Sugar

1 cup Unsalted Butter (Room temp)

1 Large Egg

1 cup Canned Pumpkin Puree

1 1/2 tsp Vanilla Extract

1/4 cup Sugar (Granulated)

1 1/2 tsp Cinnamon (Ground)

Directions:

Step 1. In a large bowl add the flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, pumpkin pie spice. Whisk to combine.

Step 2. Using an electric stand mixer fitted with the paddle attachment, or an electric hand mixer add the butter, sugar and brown sugar. Mix until combined.

Step 3. Add the egg and mix until combined. Now add the pumpkin puree and vanilla extract. Mix until fully combined.

Step 4. Reduce the speed to low on your mixer and begin to add the flour mixture slowly. Mix until combined.

Step 5. Place the dough in a large bowl, cover with plastic wrap and chill for a minimum of 1 hour. Preheat oven to 350 degrees.

Step 6. In a small bowl, whisk together 1/4 cup granulated sugar with 1 1/2 tsp cinnamon. Set to the side.

Step 7. Scoop dough out with a small ice cream scoop. Roll into into a ball.

Step 8. Roll the ball in cinnamon sugar mixture to evenly coat. Place the dough ball on parchment paper lined baking sheets.

Step 9. Space the cookies 2-inches apart. Bake in preheated oven 12 – 14 minutes.

Step 10. Cool on baking sheet about 5 minutes. ENJOY!!