Pumpkin Snickerdoodles

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I woke up this weekend with pumpkin on my mind.  I made a pumpkin latte for breakfast and then onto these cookies.  I love pumpkin and I love snickerdoodles.  These cookies were a no-brainer.  I am pretty sure these are my new favorite fall cookie.  I like the taste and texture.  I feel like most pumpkin cookies are super cakey but these aren't as much.   I don't have much more to say, so Happy Fall!

Pumpkin Snickerdoodles - Adapted from Annie's Eats

Yield - 3 Dozen

For the Cookies:

3¾ Cups Flour

1½ Teaspoon Baking Powder

½ Teaspoon Salt

½ Teaspoon Cinnamon

¼ Teaspoon Ground Nutmeg

1 Cup (2 sticks) Unsalted Butter, at room temperature

1 Cup Granulated Sugar

½ Cup Light Brown Sugar

¾ Cup Pumpkin Puree

1 Large Egg
2 Teaspoon Vanilla Extract

For the coating:

½ Cup Sugar

1 Teaspoon Cinnamon

½ Teaspoon Ground Ginger
Dash of Allspice

Directions:

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg. 
2. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. 
3. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. 
4. Cover and chill the dough for at least 1 hour.
5. Preheat the oven to 350. Line baking sheets with silicone baking mats or parchment paper. 
6. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart. 
7. Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly. Recoat the bottom of the glass in the sugar-spice mixture as needed.
8. Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.
9. Enjoy!

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