Pumpkin Snickerdoodles

Are you surprised to see another pumpkin recipe?  You shouldn't be.  As soon as these gems caught me eye on Pinterest, I knew I had to make them.  Fortunately, I had all the ingredients at home so I didn't have to wait.  My Mr. has a busy season at work that is starting this week and I always try to send in lots of goodies for that 12 week period.  This was my first treat that I sent.  I followed all directions but did add a tsp of pumpkin pie spice into the cookie dough mix.  I chilled my dough overnight.  You definitely want to chill the dough, it will make it easier to work with.  I used the Pampered Chef small scoop to make the cookies, so I ended up with over 4 dozen. Enjoy! 

Pumpkin Snickerdoodles

Yield: about 3-4 dozen cookies
Ingredients:
For the cookies:
3¾ cups all-purpose flour
1½ tsp. baking powder
½ tsp. salt
½ tsp. ground cinnamon
¼ tsp. ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 tsp. vanilla extract

For the coating:
½ cup granulated sugar
1 tsp. ground cinnamon
½ tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.  Whisk to blend and set aside.  In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.  Blend in the pumpkin puree.  Beat in the egg and vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F.  Line baking sheets with silicone baking mats or parchment paper.  Combine the sugar and spices for the coating in a bowl and mix to blend.  Scoop the dough (about 2½ tablespoons) and roll into a ball.  Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet.  Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.
From Annie's Eats.