2 and 3/4cup (331g)all-purpose white flour(See Note 1)
1 and 1/2teaspoonscream of tartar
1/2teaspoonfine sea salt
1/4teaspoon EACH:nutmeg, ground cloves
1-2teaspoonspumpkin pie spice(increase/decrease to personal preference)
Cinnamon Sugar Coating
1/4cup (55g)white sugar
1teaspoonpumpkin pie spice
WETINGREDIENTS: Place the melted butter in a large bowl and allow it to fully cool to room temperature. This is very important or the cookies will spread and end up greasy. Once the butter is cooled, add in the white and brown sugar. Briskly whisk until combined and smooth. Add in the pumpkin and the vanilla extract. Whisk until combined.
DRYINGREDIENTS: In another bowl, stir together the flour (See Note 1), cream of tartar, salt, baking soda, cinnamon, nutmeg, cloves, allspice, and pumpkin pie spice. (We add 1 teaspoon pumpkin pie spice for a mild-flavored pumpkin cookie; add more to personal preference) Whisk to combine.
COMBINE: Add all of the dry ingredients to the wet ingredients and mix until JUST combined. Do not overmix the dough.
FORMCOOKIEBALLS: Roll tall cylindrical balls of dough (see the 3rd photo in the post). If you have a kitchen scale, the balls of dough should be about 1.7 ounces or about 2 tablespoons in size. In a small bowl, stir together the cinnamon-sugar coating -- the white sugar and pumpkin pie spice. Roll the balls of dough to generously coat in the cinnamon-sugar mixture.
CHILL: Cover cookie balls with plastic wrap and place in the fridge for 1 hour. When cookie dough balls have almost finished chilling, preheat the oven to 350 degrees F.
BAKE: Place dough balls on a parchment or Silpat-lined sheet pan with plenty of space (I only add 6 cookie balls at a time) and bake for 9-13 minutes. Watch carefully, being sure not to overbake. We like slightly underbaked Snickerdoodles best!
COOL: Remove and let stand on cookie sheet for 5 minutes before removing to a cooling rack.
STORAGE: Cookies are best enjoyed within 1-2 days. The pumpkin flavor does intensify on day 2. Store leftover cookies in an airtight container at room temperature. Unbaked cookie dough balls can be frozen for up to 3 months (bake straight from freezer adding 1-3 minutes to bake time).
Note 1: If you press a measuring cup into a bag of flour, you will pack in way too much flour; use a spoon to scoop it into a measuring cup and then level the top with the back of a table knife.