Pumpkin Snickerdoodles

The traditional flavors of snickerdoodles with the addition of pumpkin seem like it should have been this way all along. So tasty.

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1 cup (2 sticks) salted butter, at room temperature 1 1/2 cups granulated white sugar 3/4 cup pure unsweetened pumpkin puree 1 large egg 1 tsp vanilla extract 3 3/4 cups all-purpose flour 1 1/2 tsp baking powder 1/2 tsp salt 3/4 tsp pumpkin spice 1/2 cup sugar 3 tsp pumpkin spice

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Ingredients

Ingredients

Beat the butter and 1 1/2 cups sugar together until light and fluffy. Add the pumpkin, egg, and vanilla extract and mix until well incorporated.

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Whisk together the flour, baking powder, salt, and 3/4 tsp pumpkin spice and add the mixture gradually to the butter/sugar mixture until it comes together.

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Cover with saran wrap and refrigerate for 30 minutes to an hour, or until hard enough to work with.

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Preheat your oven to 350 degrees.

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Combine the remaining half cup of sugar and 3 tsp pumpkin spice.

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Form dough into balls and roll into the sugar/pumpkin spice mixture. Arrange balls on a parchment lined baking sheet. Flatten slightly with the bottom of a glass.

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Bake for 10-12 minutes or until just golden on the edges. Remove cookies to cooling racks.