These are the perfect light and fluffy pumpkin snickerdoodles for Fall. The cookies are slightly crisp from the cinnamon and sugar coating while the inside has a soft, airy texture. Not only do kids love these pumpkin snickerdoodles, but the adults do too!
Preheat oven to 350°F. Line a cookie sheet with parchment paper.
In a separate bowl, mix together the flour, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Add this, 1/2 cup at a time, to the butter and sugar mixture, beating on low until most of the flour mixture is worked in. Turn the hand mixer to medium and beat the rest of the flour mixture into the cookie dough.
Using a 1 1/2 tablespoon cookie scoop, drop the scoops of dough into the cinnamon-sugar mixture. Roll the cookie dough until it's completely coated in cinnamon and sugar.