Getting started with this recipe is as easy as turning on your oven, and I’ll walk you through each step to avoid any confusion. Begin by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper for even baking and simple cleanup. This sets the stage for cookies that come out just right.

In a medium bowl, whisk together the flour, baking soda, pumpkin spice, cream of tartar, and kosher salt to create a well-spiced dry mix. In another large bowl, cream the unsalted butter with the granulated sugar and dark brown sugar until it’s light and fluffy, then mix in the egg yolks and pumpkin puree until smooth. Gradually add the dry ingredients to the wet ones, stirring just until combined to keep the dough tender.

Form the dough into balls using a spoon or cookie scoop, then roll each one in a mix of the extra granulated sugar and ground cinnamon for that signature snickerdoodle coating. Space the balls about 2 inches apart on your baking sheet to allow them to spread nicely. Bake for 12-15 minutes until the edges turn golden and the centers stay soft, then let them cool on the sheet for 5 minutes before moving to a rack.

1-Preheat oven and prepare your baking sheet.

2-Whisk dry ingredients in one bowl.

3-Cream butter and sugars, then add wet ingredients.

4-Combine wet and dry mixes gently.

5-Roll dough balls in sugar and cinnamon.

6-Bake and cool as directed.