I have always loved Snickerdoodles, maybe because of their soft and chewy texture, or more likely because I just can’t resist anything that’s topped with or rolled in cinnamon-sugar. In any case, they’re a delicious cookie — a true classic. Here, they get a nice little fall twist in the form of pumpkin and warming spices but they maintain all the qualities you love about traditional snickerdoodles (like that soft chew and the cinnamon-sugar). What’s not to love?

Now, how to make them:

Your first order of business is to whisk all your spices — cinnamon, ginger, nutmeg, allspice, cloves — into the flour, along with baking soda, cream of tartar, and salt.

Then you’ll cream together butter and brown and white sugar with a single egg yolk and some vanilla.

Next up is the thing that makes these special — pumpkin puree. Make sure to buy canned pumpkin and not pumpkin pie filling, which is already sweetened and spiced.

Roll the dough into balls…

… and then roll them in a mixture of cinnamon and sugar.

Line ’em up on two baking sheets and bake! This should net you two dozen cookies.

Twenty-four cookies seems like a lot but these have a way of disappearing pretty fast.

See, they’re soft and chewy — maybe even chewier than your basic snickerdoodle — and have a delicate pumpkin spice flavor that’s as cozy as it is delicious and it’s all wrapped up in the subtle crunch of cinnamon-sugar.