Pumpkin Snickerdoodle Cookies

Snickerdoodles are one of our favorite cookies to make. We also like the taste of pumpkin. Combining these two great tastes together gave us a delicious tasting cookie.  Flavorful spices and each cookies is rolled in sugar cinnamon.

Ingredients

1 c. butter, room temperature
1 c. sugar
3/4 c. brown sugar
1 egg
3/4 c. pumpkin
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. nutmeg
1/4 tsp. allspice
1/4 tsp. cloves
1 tsp. cream of tartar
1/2 tsp. baking powder
1 tsp. baking soda
3 1/2 tsp. cornstarch
1/4 tsp. salt
3 1/4 c. flour

Cinnamon sugar Coating

1/2 c. sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°.  Line a cookie sheet with parchment paper. Set aside.

 In a large bowl, cream the butter, sugar and brown sugar together until light and fluffy.

Mix in the egg, pumpkin and vanilla until well combined.

Turn the mixer to low and mix in the cinnamon, ginger, nutmeg, allspice, cloves, cream of tartar, baking powder, baking soda, cornstarch and salt.

Stir in the flour until combined. 

Cover the bowl with a lid or plastic wrap and place in the refrigerator. You can also remove the dough and place it in a plastic bag.  Chill for about 30 minutes

In a small bowl, combine the cinnamon and sugar mixture together. Set aside.

Remove the cookie dough from the refrigerator. Spoon out about two tablespoons of dough. Roll the dough between the palms of your hand into a ball. Place the ball in the cinnamon sugar mixture, coating all sides of the ball.

Place the sugar cinnamon coated balls on the cookie sheet lined with parchment paper. Space 2 inches apart.

Bake for 10 to 12 minutes or until the bottoms just begin to turn brown. 

Leave the cookies on the parchment paper for about 5 minutes, then remove the cookies and place on wire rack to cool.  

Store the cookies in an airtight container or place them in the freezer for later.