Chewy Pumpkin Snickerdoodle Cookies 🎃🍪

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
Whisk dry ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
Cream the butter and sugars: In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until smooth and creamy, about 2-3 minutes.
Add wet ingredients: Beat in the egg, pumpkin puree, and vanilla extract until fully combined and smooth.
Combine the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. The dough will be soft and slightly sticky.

Cinnamon sugar coating: In a small bowl, mix together the granulated sugar and cinnamon for the coating.
Form the cookies: Use a spoon or cookie scoop to form 1-inch balls of dough. Roll each ball in the cinnamon sugar mixture until fully coated, then place them on the prepared baking sheet, spacing them about 2 inches apart.

Bake: Bake for 10-12 minutes, or until the edges are set and the centers are soft. Be careful not to overbake, as you want the cookies to stay chewy in the center.
Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Enjoy: Once cooled, enjoy these soft, chewy, and spiced Pumpkin Snickerdoodle Cookies with a warm cup of tea or coffee!

Make ahead: The dough can be made in advance and stored in the refrigerator for up to 3 days. You can also freeze the dough for up to 3 months. Just roll into balls before freezing.
For extra flavor: If you love a stronger pumpkin flavor, you can add a bit more pumpkin puree (be sure to adjust the flour accordingly to keep the dough thick).
Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.