pumpkin snickerdoodle cookies

NGREDIENTS

COOKIES

• 1 cup butter room temperature
• 3/4 cup dark brown sugar packed
• 3/4 cup granulated sugar
• 3/4 cup pumpkin puree
• 1 tsp. vanilla extract
• 1 egg
• 2 1/2 cups all-purpose flour
• 2 tsp. pumpkin pie spice
• 1/2 tsp. cream of tartar
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt

CINNAMON SUGAR

• 1/4 cup granulated sugar
• 1 tsp. ground cinnamon

INSTRUCTIONS

1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. In a large mixing bowl, add in the butter, brown sugar, and sugar. Beat with a hand mixer on medium speed until creamed.
3. Add in the pumpkin puree, vanilla extract, and egg. Beat until incorporated.
4. Add in the flour 1/2 cup at a time, pumpkin pie spice, cream of tartar, baking powder, baking soda, and salt. Beat on low until most of the flour is worked in. Turn the hand mixer to medium and beat the rest of the flour into the cookie dough.
5. In a shallow bowl, add in the cinnamon and sugar. Stir to combine.
6. Using a 1 1/2 tablespoon cookie scoop, scoop the cookie dough into the cinnamon and sugar. Roll the cookie dough until it's completely coated in cinnamon and sugar.
7. Place onto the prepared cookie sheet 2 inches apart.
8. Bake for 10 to 13 minutes until the cookies are done. Mine took 13 minutes. Let cool for 10 minutes on the cookie sheet and then transfer to a wire rack to cool completely.
   
   
   
   
   recipe from:  https://iambaker.net/pumpkin-snickerdoodles/?fbclid=IwAR1wwjSWKSYDLLjUwSPq7HA9eqE1zkSUde1V1J0YtYDlXJWz2Q4-KelYyh0