Pumpkin Snickerdoodles
  • 3¾ cups all-purpose flour
  • 1½ tsp. baking powder
  • ½ tsp. salt
  • 1 tsp. ground cinnamon
  • ½ tsp. ground nutmeg
  • ½ tsp cream of tartar
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • ¾ cup granulated sugar
  • ¾ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 egg
  • 1 tsp. vanilla extract
For coating
  • ¾ cup granulated sugar
  • 1½ tsp. ground cinnamon
  • ½ tsp. ground ginger
  • ½ tsp nutmeg
  • ¼ tsp cloves
  • ¼ tsp allspice
  1. To begin, combine the flour, baking powder, salt, cinnamon, nutmeg, and cream of tartar in a bowl. Set aside for now.
  2. In your mixing bowl, beat the butter and sugars together until fluffy. Beat in the egg, vanilla and pumpkin. Mix in the dry ingredient until fully incorporated - being sure to scrape the bowl with a spatula. Cover and chill the dough for about 2 hours.
  3. When you are ready to bake, preheat the oven to 350 degrees. Combing the remaining ingredients in a small dish. Scoop some cookie dough into your hand and roll it into a ball, about the size of a golf ball. Roll the dough ball in the spiced sugar to coat it. Place the dough ball on a cookie sheet that is lined with parchment paper. Repeat with additional scoops of dough, placing each about 2½ inches apart. Bake 12-15 minutes or until the cookies are done. Cool them on a rack. Repeat with all of the remaining dough, placing the dough back in the fridge in between batches. Enjoy!
Recipe by Cosmopolitan Cornbread at https://cosmopolitancornbread.com/pumpkin-snickerdoodles/