Ingredients:

  • 1/2 cup (113 g) unsalted butter, softened
  • 3/4 cup (150 g) packed light brown sugar
  • 1/4 cup (50 g) granulated sugar
  • 1 large egg (about 50–55 g)
  • 1/2 cup (120 g) canned pumpkin puree (not pumpkin pie filling)
  • 1 teaspoon (5 ml) pure vanilla extract
  • 2 1/2 cups (312 g) all-purpose flour, spooned and leveled
  • 2 tablespoons (16 g) cornstarch (for tenderness)
  • 1 teaspoon (5 g) baking soda
  • 1 teaspoon (4 g) cream of tartar (classic snickerdoodle tang)
  • 1/2 teaspoon (3 g) fine sea salt
  • 1 teaspoon (2.6 g) pumpkin pie spice (or 3/4 tsp ground cinnamon + 1/4 tsp ground ginger)
  • For the coating: 1/4 cup (50 g) granulated sugar
  • For the coating: 1 to 2 teaspoons (2.5–5 g) ground cinnamon (adjust to taste)

Instructions:

  1. Prep: Preheat oven to 350°F (175°C) when ready to bake. Line baking sheets with parchment paper or silicone mats. In a small bowl, whisk together the coating sugar and cinnamon.
  2. Combine wet ingredients: In a large bowl or stand mixer, cream the softened butter with the brown sugar and granulated sugar until light and slightly fluffy. Beat in the egg until combined, then add the pumpkin puree and vanilla and mix until evenly incorporated.
  3. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, cream of tartar, fine sea salt, and pumpkin pie spice.
  4. Bring dough together: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. The dough should be soft and slightly sticky but scoopable; if extremely sticky, chill briefly.
  5. Chill (recommended): Cover the bowl and chill the dough for 30 minutes to firm up for easier shaping and to control spread. You can skip chilling but cookies may spread more.
  6. Shape and coat: Using a cookie scoop (about 1.5 tbsp / 22–24 g) or tablespoon, portion dough into balls. Roll each ball thoroughly in the cinnamon-sugar coating to fully cover.
  7. Bake: Place dough balls 2 inches (5 cm) apart on prepared baking sheets. Bake for 10–12 minutes, rotating the sheet halfway through if needed. Look for edges to be set and lightly golden while centers remain soft and puffy.
  8. Cool and store: Let cookies cool on the baking sheet for 4–5 minutes to set, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature up to 3–4 days; place a slice of bread in the container to maintain extra softness if desired.