Pumpkin Snickerdoodles

By melanieroe

Ingredients

• Spicy Sugar Topping:
• 2 1/2 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup unsalted butter, room temperature
• 1 1/4 cups granulated sugar
• 1/4 cup packed light brown sugar
• 2 eggs, lightly beaten
• 1/2 cup pumpkin puree, not pie filling
• 1/3 cup granulated sugar
• 1 tablespoon pumpkin pie spice

Details

Servings 3
Adapted from dessert.betterrecipes.com

Preparation

Step 1

Preheat oven to 350 degrees. Line baking sheets with parchment paper.

In a large bowl, sift together flour, cream of tartar, baking soda and salt then set aside.

In a mixing bowl, beat together butter and both sugars until light and fluffy. Beat in eggs and pumpkin puree. On low speed, add dry ingredients until smooth and blended.

Cover bowl and refrigerate 20 minutes.

Spicy Sugar Topping: In a small bowl, mix together sugar and pumpkin pie spice.

Remove dough from refrigerator and form into walnut sized balls. Roll balls in Spicy Sugar Topping, coating completely. Place on prepared baking sheet, spacing about 2 inches apart.

Bake about 12 minutes or until set around edges. Cool cookies on baking sheet for 5 minutes. Remove to cooling rack and cool completely.