Pumpkin Snickerdoodles
- 8 oz. softened unsalted butter
- 1½ cup granulated sugar
- ½ cup canned pumpkin
- 1 tsp cream of tartar
- ½ tsp salt
- ½ tsp baking soda
- 2 tsp vanilla extract
- 1 large egg
- 3 cups and 2 tbsp all-purpose flour
- Coating: ⅓ cup granulated sugar, 1 tsp pumpkin pie spice, 1 tsp cinnamon
- Add softened butter to a mixing bow and beat on medium speed.
- Add sugar and canned pumpkin and beat until fluffy.
- Add cream of tartar, salt and baking soda and mix well.
- Beat in vanilla and egg until well mixed.
- Add flour in two increments, beating until just incorporated.
- Cover dough with plastic wrap and chill for 1 hr.
- Preheat oven to 350 degrees.
- Mix ⅓ cup sugar, pumpkin pie spice and cinnamon in a small shallow bowl.
- Roll dough into 1½ inch balls and roll balls in coating covering all sides.
- Place balls on cookie sheet 2 inches apart.
- Bake 12-14 minutes.
- Allow cookies to cool and then transfer to a cooling rack.
Recipe by JOYFUL scribblings at https://www.joyfulscribblings.com/2014/11/pumpkin-snickerdoodles/
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