Soft Pumpkin Snickerdoodles

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed brown sugar
• 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:

Prepare the Dough:

1. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy.
2. Add the pumpkin puree, egg, and vanilla extract, then mix until well incorporated.
3. In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, salt, cinnamon, nutmeg, cloves, and ginger.
4. Gradually combine the dry ingredients with the wet ingredients, mixing just until everything is blended. The dough should be soft and slightly sticky.

Chill the Dough:

1. Cover the dough and refrigerate for at least 30 minutes, or up to 24 hours. Chilling the dough not only makes it easier to work with but also enhances the flavor.

Preheat the Oven:

1. Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats.

Shape the Cookies:

1. In a small bowl, mix the sugar and cinnamon for the coating.
2. Scoop out about 1.5 tablespoons of dough, roll it into a ball, and then coat it in the cinnamon sugar mixture.
3. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.

Bake:

1. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain soft. The cookies will puff up slightly and may seem undercooked, but they will set as they cool.

Cool:

1. 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 richer flavor.