Pumpkin Snickerdoodles

By mirelsonp

Combine two seasonal favorites, pumpkin and snickerdoodles, to create this perfect treat for Thanksgiving. Enjoy these easy to make cookies any fall day, holiday gathering or cookie exchange.

Ingredients

• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon coarse salt
• Pinch of freshly grated nutmeg
• 1 stick unsalted butter, melted and allowed to cool
• 1 cup granulated sugar
• 1/2 cup canned pumpkin puree (not pie filling)
• 1 large egg, room temperature
• 1 teaspoon pure vanilla extract
• 1/3 cup fine sanding sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground allspice

Preparation

Step 1

Preheat oven to 375°F. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.

In a large bowl, whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine. Add flour mixture and stir to combine, about 2 minutes.

In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2-inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar mixture.

Bake, rotating sheets halfway through, until light golden and firm to touch, 10 to 12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.