Soft Pumpkin Snickerdoodles

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

Prepare the Dough:

2. In a large mixing bowl, cream together the softened butter and 1 cup of sugar until light and fluffy.

3. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.

Combine Dry Ingredients:

4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, 1 teaspoon ground cinnamon, ground nutmeg, ground ginger, and ground cloves.

Mix Wet and Dry Ingredients:

5. Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.

Prepare the Coating:

6. In a small bowl, combine the remaining 1/2 cup of sugar with 1 teaspoon ground cinnamon.

Form Cookies: