Ridiculously Easy Pumpkin Spice Snickerdoodle Cookies

Preheat the oven to 375°F. Line two baking sheets with parchment paper.

Combine the ¼ cup sugar and 2 teaspoons pumpkin pie spice in a shallow bowl. Set aside.

In a medium-large bowl, stir the very soft butter until smooth and creamy. Add the granulated sugar and brown sugar and stir until combined. The mixture will not be fluffy at this point.

Add the egg and vanilla. Stir vigorously for 30 seconds until smooth.

Add the cornstarch, pumpkin pie spice, cream of tartar, baking soda and kosher salt. Stir well to combine.

Add the flour and stir just until incorporated, making sure there’s no loose flour on the bottom or sides of the bowl.

Let the dough rest at room temperature for 10 minutes to allow the flour to absorb the wet ingredients.

Use a 2-tablespoon retractable scoop, or measure out portions of a similar size. Roll each portion into a ball with your hands, then roll in the pumpkin spice sugar to coat.

Arrange the dough balls on the prepared baking sheets, spacing them 2 inches apart.

Bake for 8-10 minutes, until the cookies are lightly golden brown and slightly puffy with cracks on top. Don’t overbake unless you prefer cookies that are crispy all the way through.

Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Store in an airtight container for 3-5 days or freeze in an airtight storage container for up to 3 months.