Pumpkin Snickerdoodles

If you have never had pumpkin snickerdoodles before, you are seriously missing out. I made these cookies for the first time this weekend after finding the recipe in the November issue of Martha Stewart Living and I’m so glad I did. The HH and I gobbled the entire batch up  over the course of 3 days. So yeah, they’re good. 😉

I upped the vanilla extract a wee bit and didn’t bother to melt the butter because I’m all about breaking the rules when it comes to recipes. Seriously. Why are you still reading this? Go to the kitchen and make these right now! And then send me some.

Ingredients

2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup sugar
1/2 cup pumpkin puree {DIY Pumpkin Puree Recipe}
1 egg
1 1/2 teaspoons vanilla extract
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon allspice

Directions

Preheat oven to 375 degrees

Combine the flour, baking soda, cream of tartar and salt together in a bowl and set aside.

Mix the butter, egg, pumpkin puree, vanilla and 1 cup sugar together in a large bowl. Slowly add the flour mixture until the dough is nice and smooth.

In a small bowl combine the 1/3 cup sugar, cinnamon and allspice together. Drop 1 tablespoon sized dough balls {I like to use a 1 tablespoon cookie scoop for this} into the sugar/spice mixture to coat.

Place dough balls on a lined cookie sheet {I use silpats} and bake at 375 for 8-10 minutes or until slightly browned.

Cool on a wire rack.