Pumpkin Snickerdoodle Cookies

To prepare the pumpkin: Place the pumpkin purée in a microwave-safe bowl and microwave at full power, uncovered, for 1 minute. Remove from the microwave and stir. Return the purée to the microwave and heat for another minute, uncovered. Remove and stir. Continue this process until the purée has reduced in volume or weight by about half (to roughly 1/4 cup or 57g), about 4 to 5 minutes total. The purée will darken slightly as it reduces and will become thicker and more paste-like with each round. Alternatively, cook the pumpkin in a small saucepan on the stovetop over medium-high heat, stirring frequently with a flexible spatula, until the mixture is reduced by half, about 4 to 5 minutes. 

Set the reduced purée aside to cool at room temperature, 10 to 15 minutes. To speed up this process, transfer the reduced purée to a plate and spread it into a thin, even layer. Refrigerate, uncovered, while you measure the remaining ingredients. 

To make the dough: In the bowl of a stand mixer fitted with the flat beater or working in a large bowl with an electric hand mixer, beat the sugar and butter until light and fluffy, 1 to 2 minutes at medium speed.   

Add the slightly cooled purée and beat until fully combined. Add the eggs and vanilla and continue mixing until combined. Stop the mixer and scrape the sides and bottom of the bowl. 

Add the flour, pumpkin pie spice, salt, baking soda, and cream of tartar and mix until the dough comes together and no dry streaks of flour remain. 

Cover the dough (or transfer it to a smaller bowl first, if refrigerator space is tight), and chill for at least 1 hour (and up to 24 hours).  

When ready to bake, preheat the oven to 350°F with racks in the upper and lower thirds. Lightly grease two baking sheets or line them with parchment. Remove the dough from the refrigerator and allow it to rest at room temperature for 10 to 20 minutes so that it can warm up slightly and make scooping easier. 

To make the coating: In a medium bowl or medium zip-top bag, mix the sugar, pumpkin pie spice, and salt until evenly combined. 

Scoop the dough into 2-tablespoon portions (about 36g each) and roll into balls; a 2-Tablespoon Scoop works well here. Working with one piece at a time, transfer the portioned dough to the bowl or bag with the coating and toss until completely covered. 

Arrange the coated cookies on the prepared baking sheets, spacing them at least 2" apart (13 cookies per sheet). Sprinkle about 1/8 teaspoon of the remaining coating on top of each cookie. 

Bake the Pumpkin Snickerdoodle Cookies for 12 to 15 minutes, rotating the pans from top to bottom and back to front halfway through. The cookies are done when they're domed with fully set, golden brown edges; the center of each cookie should still be soft. 

Remove the cookies from the oven and allow them to cool completely on the baking sheet. (They’ll deflate slightly as they cool.) 

Storage information: Store leftover Pumpkin Snickerdoodle Cookies, covered, at room temperature for several days; freeze for longer storage.