These cookies met with mixed reviews. I was not impressed. Snickerdoodles are crisp, and I felt that a well researched recipe for pumpkin snickerdoodles should be too. Also, the essential ingredient to snickerdoodles is cream of tartar, which is missing here. It gives them a little acid tang, otherwise they're just sugar cookies. And, to me, these are just pumpkin cookies and not very good ones at that. At work, people liked them, were just being nice or are seriously baked goods deprived.
In fairness to this recipe, I did leave them on the counter for a day hoping they would crisp up because pumpkin cookies and airtight containers always make them go soft. But - lol - it only made them stale.
I looked for another recipe and found this one from the website Lil Miss Cakes. Miss Cakes appears to be a professional home baker, and her recipe is much more sophisticated. No shortcuts in ingredients or preparation. If it needs to chill overnight, it needs to chill overnight, deal with it. When I took the second batch to work, they too were met with yums, but were also immediately pegged as snickerdoodles. I liked this second recipe much better even if they don't have too much of a pumpkin flavor. The pictures are from the first batch, but they looked almost identical.