Pumpkin Snickerdoodles

 A great twist on snickerdoodle.   

PUMPKIN SNICKERDOOLES

(makes 3 dozen)

Cookie Ingredients:

*3 3/4 cups all-purpose flour

*1 1/2 teaspoons baking powder

*1/2 teaspoon salt

*1 heaping teaspoon ground cinnamon

*1/4 teaspoon ground nutmeg

*1 cup butter, room temperature

*1 cup granulated sugar

*1/2 cup light brown sugar, packed

*3/4 cup pumpkin puree

*1 large egg

*1/4 cup pecans, chopped very fine (optional)

*2 teaspoons pure vanilla extract or 3/4 teaspoons maple favoring

*1/2 cup granulated sugar

*1 teaspoon ground cinnamon

Directions:

~In a medium bowl, sift flour, baking powder, salt, cinnamon, and nutmeg together.

~In a large mixing bowl, beat butter, granulated sugar, and brown sugar together on medium speed for 3 minutes, or until fluffy.

~Mix in pumpkin puree, egg, pecans, and vanilla (or maple) flavoring.

~Slowly add in flour mixture on low speed, until just combined.

~In a small bowl, mix 1 teaspoon cinnamon and 1/2 cup granulated sugar.

~Cover and refrigerate for at least 2 hours.

~Preheat oven to 350 degrees.

~Line a cookie sheet with parchment paper.

~Scoop out dough with a cookie scoop (about 2 tablespoons) and place on cookie sheet.

~Roll into cinnamon sugar and place on cookie sheet (about 2 inches apart).

~Lightly flatten dough with a heavy bottom glass or measuring cup.

~Bake for 12-15 minutes, or until the tops of the cookie start o crack.

~Allow to cool n cookie cool on cookie sheet for 5 minutes.

~Transfer to a cooling rack to cool completely.