Pumpkin Snickerdoodles

By dgebo

Ingredients

• 1/2 C butter
• 1/2 C pumpkin puree
• 3/4 C granulated sugar
• 1 egg
• 2 C flour
• 1/4 t salt
• 1/2 t baking soda
• 1 t cream of tartar
• 1 T granulated sugar
• 1 T cinnamon

Details

Cooking time 10mins

Preparation

Step 1

Cream the butter, sugar, and pumpkin puree

Add the egg to the creamed mixture and beat it all together

Sift the dry ingredients into a bowl
Dump half of the sifted ingredients into the egg mixture. Stir with a mixing spoon. Then add the rest of the sifted ingredients and stir some more

Cover the mixing bowl and put it in the refrigerator for one hour
preheat oven to 400*

Mix one tablespoon of sugar and one tablespoon of cinnamon on a small plate
Break off a bit of cold dough, about the size of a walnut, and roll it into a ball

Roll the ball around in the dish of cinnamon-sugar and place on cookie sheet, leaving room for the cookies to spread.

Bake for 10 minutes. These cookies are really soft when you take them off the cookie sheet. lift them up carefully with a spatula and set them on a wire rack to cool.