Pumpkin Snickerdoodles

 I didn't think snickerdoodle could get any better, but I was wrong.  You can substitute the ground cinnamon, ground allspice, ground nutmeg, and ground ginger with 1 teaspoon pumpkin pie spice.

PUMPKIN SNICKERDOODLES

(makes 4 dozen)

Cookie Ingredients:

*1/2 cup butter, softened

*1 1/2 cups granulated sugar

*1/2 cup pumpkin puree

*1 large egg

*3 cups all-purpose flour

*1 teaspoon cream of tarter

*2 teaspoons baking soda

*1/4 teaspoons salt

*1/2 teaspoon ground cinnamon 

*1/4 teaspoon ground allspice 

*1/4 teaspoon ground nutmeg

*1/4 teaspoon ground ginger

Cinnamon Sugar Ingredients:

*2 tablespoons granulated sugar

*2 teaspoons ground cinnamon

Cookie Directions:

~Preheat oven 350 degrees.

~Line a cookie sheet with parchment paper or a silicone mat.

~In a large mixing bowl, cream 1/2 cup softened butter, 1 1/2 cups granulated sugar together until creamy.

~Add in 1/2 cup pumpkin puree and 1 large egg and mix until creamy.

~Add in 3 cups all-purpose flour, 1 teaspoon cream of tarter, 2 teaspoons baking soda, 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground allspice, 1/4 teaspoon ground nutmeg, and 1/4 teaspoon ground ginger and mix until dough comes together and can form a ball.

Cinnamon Sugar Directions:

~In a small bowl, whisk 2 tablespoons granulated sugar and 2 teaspoons ground cinnamon together until well combined.

Baking Directions:

~Scoop dough and roll into about a 1-inch ball.

~Roll dough ball into cinnamon sugar mixture.

~Place on prepared cookie sheet. 

~Lightly press down on dough with fingers to slightly flatten.

~Bake in preheated oven for 8-10 minutes or until the edges of the cookers are set and cookies are beginning to crack

~Remove from oven and allow to cool on cookie sheet for  2 minutes.

~Transfer cookies onto cooling rack to cool completely .