Pumpkin Snickerdoodles

Cookies:

• 1 cup {2 sticks} salted butted, softened
• 1 cup granulated sugar
• 1/2 cup dark brown sugar
• 1 cup unsweetened pumpkin puree
• 1 large egg
• 2 tsp. vanilla extract
• 3 & 3/4 cup bread flour {or all-purpose flour if you don’t have bread flour}
• 1 & 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg

Sugar Coating:

• 1/2 cup granulated sugar
• 1 tsp. ground cinnamon
• 1/2 tsp. ground ginger
• Dash of allspice

In a large bowl, combine butter and sugars until light and fluffy.
Beat in pumpkin until well combined.
Add egg and vanilla extract.
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg.
Add dry ingredients to wet ingredients and mix until just combined.
Cover the dough and refrigerate for one hour until firm. {Or overnight.}
Preheat oven to 350ºF.
In a small bowl, mix all ingredients for the sugar coating.
Roll dough into 1 & 1/2 inch balls, then roll in sugar mixture, and place on cookie sheet.
At this point, you can flatten the dough with the bottom of a cup, but I prefer mine to be thick and fluffy.
Bake for 10-12 minutes.

shared at
Merry MOnday