Pumpkin Snickerdoodles

Ingredients

• 8 ounces butter, softened
• 1 1/2 cups granulated sugar
• 3/4 cup canned pumpkin
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 2 teaspoons vanilla extract
• 1 large egg
• 3 3/4 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon allspice

Directions

1. 1

   Cream butter until fluffy.

2. 2

   Add granulated sugar and pumpkin, and beat well.

3. 3

   Add baking powder, salt, ground cinnamon, vanilla extract and egg and beat until well mixed.

4. 4

   Beat in all purpose flour, little bit at a time.

5. 5

   Preheat oven to 350*.

6. 6

   Cover dough with plastic and chill very well.

7. 7

   Before removing the dough from the fridge, in a small bowl, mix together granulated sugar, ground cinnamon, ground ginger.

8. 8

   Working quickly, use a medium cookie scoop to form 2-teaspoon sized balls. Roll between your palms until uniform and then roll in the sugar mixture.

9. 9

   Place 2 inches apart on a greased or parchment or silpat lined baking sheet.

10. 10

    Once you have rolled all the cookies in the sugar once, start back at the beginning and roll them all a second time – this really increases the nice sugary crispiness on the baked cookies. Trust me here – it is worth doing.

11. 11

    Bake at 350 degrees for 12 to 14 minutes, until they are very well browned. Remove immediately to a wire rack and cool completely before storing in an airtight container.