Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Pumpkin Snickerdoodles 5.0 (1) Prep Time: 25 mins Total Time: 1 hr 5 mins Yield: Makes about 2 1/2 dozen Sugar and spice aren't the only things nice in this version of the beloved snickerdoodle: We added pumpkin puree. Besides infusing the cookies with seasonal flavor, it also results in a moist, cakey center. Rolling the dough in spiced sanding sugar lends sparkle and shine. Directions Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg. In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes. In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture. Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days. Credit: linda xaio Cook's Notes Starting the dough with melted (rather than softened) butter gives this cookie a delightful chew.