Soft, chewy pumpkin snickerdoodle cookies coated in cinnamon sugar. Made with budget-friendly ingredients, they come together in under 30 minutes and are perfect for lunchboxes or freezing.
Do not use pumpkin pie filling; use 100% pure pumpkin puree. Cream of tartar is essential for the classic snickerdoodle tang. If dough is too sticky, add an extra tablespoon of flour. For uniform cookies, use a 1.5-tablespoon cookie scoop. Cookies freeze well for up to 3 months.
Keywords: pumpkin snickerdoodle, pumpkin cookies, snickerdoodle cookies, fall cookies, kid-friendly cookies, easy pumpkin recipe