Pumpkin Snickerdoodle Cookies

Ingredients

½ cup salted butter slightly softened

1 ½ cup sugar

1 egg

½ cup pumpkin puree

3 cups flour

1 teaspoon cream of tartar

1 ½ teaspoons baking soda

½ teaspoon salt

1 teaspoon pumpkin pie spice

Cinnamon Sugar Mixture

2 tablespoon sugar and

2 teaspoon cinnamon

Mix together.

Instructions

Preheat the oven to 350° F.

Cream together the sugar and slightly soft butter. Add the egg, and pumpkin to the creamed butter and sugar and mix until smooth.

Add in the flour, cream of tarter, baking soda, salt and pumpkin pie spice. Mix until a dough is formed.

In a small bowl, mix together the 2 teaspoons of cinnamon and 2 tablespoons of sugar to create a cinnamon sugar

mixture.

Roll the dough into 1 inch balls and then coat in cinnamon sugar mixture. Wet your hands while rolling out the dough so the dough doesn't stick to your hands. If you find the dough is too sticky to work with, refrigerate for 30 minutes, then proceed.

Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet evenly spread out. Lightly press down on the dough to help them form correctly. Bake for 10-13 minutes. Once the cookies are matte on top, remove from the oven and cool them on the baking sheet to help the cookies finish setting.

Notes

Make sure your butter isn't too soft! If it is, stick it in the fridge for about 15 minutes then use it. The butter should be cool to the touch yet soft enough you can indent it slightly when you push on it with your finger.

To use homemade pumpkin puree or Organic canned pumpkin, you can draw moisture from the pumpkin by placing 2-3 paper towels in seive and then place pumpkin in paper towels. Let set for 20 minutes.

It is a snickerdoodle with a pumpkin flavor added to it. The pumpkin flavor is not strong in comparison to a traditional pumpkin cookie.