Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

From: Fall Favorites

Bright By: Andrea O. 

Ingredients:

For the cookies:

1 C unsalted butter, at room temperature

1 C sugar

1/2 C brown sugar

3/4 C pumpkin puree

1 lg egg

2 tsp vanilla extract

3 3/4 C flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

For the coating:

1/2 C sugar

1 tsp cinnamon

1/2 tsp ground ginger

dash of allspice

Directions:

*Beat butter and sugars until fluffy and light - 2-3 min. Stir in pumpkin, then beat in the egg and vanilla.

*In separate bowl, whisk flour, baking powder, salt, cinnamon, and nutmeg. Gradually add the dry to the wet ingredients on low speed.

*Cover and chill @ 1 hr.

*Preheat oven to 350. Line cookie sheet with parchment paper. Roll dough into balls and then roll into coating mixture and set on sheet. Slightly flatten the dough balls with the back of a spoon or bottom of a cup.

*Bake 12-14 minutes (mine was perfect at 11) Let cool on sheet @ 5 minutes then transfer to wire rack.