Pumpkin Snickerdoodles

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

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



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.

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.

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

Preheat your oven to 350 degrees.

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

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.

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