Love the classic snickerdoodle cookie? Love pumpkin treats? Then you will flip over these Pumpkin Snickerdoodles!
To begin, in a bowl, combine 3 3/4 c all-purpose flour, 1 1/2 tsp baking powder, 1/2 tsp salt, 1/2 tsp cream of tartar, 1 tsp cinnamon, and 1/2 tsp nutmeg. Stir those together and set it aside for now.
In your mixing bowl, beat together 1 cup (2 sticks) of room temperature butter, 3/4 c sugar, and 3/4 c brown sugar. Beat those until fluffy.
Beat in an egg and a teaspoon of vanilla.
And beat in 3/4 cup pumpkin puree. When it is combined, mix in your dry ingredients until fully incorporated.
Be sure to scrape your bowl with a spatula. When it is all combined, cover and chill this in your fridge for about 2 hours.
When you are ready to bake, preheat your oven to 350 degrees.
In a dish, combine 3/4 c sugar, 1 1/2 tsp. ground cinnamon, 1/2 tsp. ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp of allspice. Stir those together.
Scoop some of the 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 on a cookie sheet lined with parchment paper and repeat. I generally make about 9 at a time, spacing them out about 2 1/2 inches between them. Bake the cookies for 12-15 minutes or until they are done. Cool the cookies on a rack. Repeat with all of the remaining dough, placing your bowl of dough back in the fridge between batches.
Enjoy!
