One of my favorite pumpkin desserts are these Amazing Pumpkin Snickerdoodles! An easy fall twist on a classic cookie recipe everyone loves!
In a separate bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar and salt. Slowly add dry ingredients to wet ingredients. Don't over mix.
Chill your dough for at least 45 minutes! You can make dough balls BEFORE or AFTER chilling. Make dough balls just smaller than a golf ball in size and coat them the cinnamon sugar topping. Squeeze the dough balls to be slightly taller than they are wide (see photo above) to ensure your cookies bake up nice and thick.
Only partially melt your butter! If you accidentally totally melt it that's fine, but I prefer when there's still some of the butter that keeps it's soft shape.