4 hours 30 minutes
These pillowy pumpkin snickerdoodles are infused with delicious fall flavors and the crunch of chopped pecans. They're a quick and easy classic holiday cookie!
‣ 1 1/2 cup all-purpose flour ‣ 3 1/2 teaspoon ground cinnamon, divided ‣ 1 teaspoon cream of tartar ‣ 3/4 teaspoon baking soda ‣ 1/4 teaspoon baking powder ‣ 1/2 teaspoon salt ‣ 3/4 cup light brown sugar, packed ‣ 1/2 cup salted butter, melted and cooled ‣ 1/3 cup pumpkin puree ‣ 1/3 cup granulated sugar, divided ‣ 1 1/2 teaspoon vanilla extract ‣ 1/3 cup pecans, chopped (optional)
In a medium bowl, whisk together the following ingredients: flour, some of the cinnamon, cream of tartar, baking soda, baking powder, and salt.
Using a stand mixer (or hand mixer + large bowl), cream together the light brown sugar, melted butter, pumpkin puree, and some of the granulated sugar until nice and fluffy.
Mix the dry ingredients until a thick batter forms.
Turn off the mixer and toss in the chopped pecans. Use a spatula to gently fold them into the batter.
Remove the dough from the bowl, wrap it up tight with plastic wrap, and chill it for at least four hours (or ideally up to eight hours.) This will help the cookies bake up soft and chewy.
When ready to bake, mix together the remaining granulated sugar and cinnamon in a small bowl, then set nearby.
Scoop up 1-2 tablespoons of dough and roll it into a ball. Drop it into the cinnamon sugar mixture, then toss to coat. Place the coated cookie dough ball on a baking sheet. Repeat this step until all the dough is used.