Pumpkin Snickerdoodles (Pumpkindoodles)

Pumpkin Snickerdoodles (Pumpkindoodles)

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Ingredients

• 1/2 cup unsalted butter, melted and cooled (I melt and pop in fridge for about 10 minutes while I do other things)
• 1 cup dark brown sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1/3 cup pumpkin puree
• 1/4 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon pumpkin pie spice
• 1/4 teaspoon cream of tarter
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking soda
• 1 1/2 cups all-purpose flour
For the sugar coating
• 1 cup white sugar
• 1 tablespoon ground cinnamon

Instructions

1. Preheat oven to 350 degrees
2. Combine butter, brown sugar, egg yolk, vanilla, pumpkin puree and mix well
3. In a separate bowl, combine salt, cinnamon, pumpkin pie spice, cream of tarter, nutmeg, cloves, baking soda and flour. Whisk together
4. Slowly incorporate the dry ingredients in the wet until fully combined, scraping down the sides of the bowls in between
5. Cover dough and place in fridge for 1 hour to chill (this dough is really sticky so chilling it is important)
6. In a small bowl, whisk together sugar and cinnamon
7. Scoop out dough and form 1 1/2-2 inch balls
8. Roll dough ball around into the sugar until completely coated
9. Place on lined baking sheet
10. Bake for 12-15 minutes until edges are golden brown
11. Remove cookies from oven and give one more sprinkle of the cinnamon and sugar mixture on top
12. Let cool on cooling rack