Pumpkin snickerdoodles are soft and chewy snickerdoodle cookies filled with pumpkin and pumpkin spice flavor. They're a fall twist on the classic snickerdoodle everyone will love.
Preheat the oven to 375 F (190 C). Line two large baking sheets with parchment paper.In a small bowl, melt the butter and cool in the fridge for about 15 - 20 minutes.
Place a layer of paper towels on a large plate. Spread a full 15 oz. can of pumpkin puree on the paper towels. Top the pumpkin with another layer of paper towels. After 15 minutes, gather the paper towels and squeeze as much of the liquid as possible from the pumpkin puree.
In a large mixing bowl, whisk the melted and cooled butter and sugars together for one minute. Whisk in the egg yolk, vanilla extract and pumpkin puree until smooth and well combined. Mix the dry ingredients into the wet until just combined.
In a small mixing bowl, whisk the granulated sugar and ground cinnamon together until well combined. Roll into a ball and roll into the cinnamon sugar mixture. Place on a lined baking sheet.
Bake the pumpkin spice snickerdoodles for about 8 -10 minutes. The edges will be set and lightly golden brown. The centers will look slightly puffed with cracks across the top.