These pumpkin snickerdoodle cookies are soft, light and fluffy. They boast all of your favorite pumpkin pie spices and are coated in cinnamon sugar.
Substitution Tip: You can use all-purpose, whole wheat, whole wheat pastry, whole wheat white, oat, gluten free all-purpose or any other all-purpose flour. I like to use 1 cup all-purpose + 1/2 cup whole wheat pastry flour.
Keywords: baking, fall, pumpkin, pumpkin spice, cookies