Pumpkin Snickerdoodles

Snickerdoodles with some pumpkin~ a yummy fall treat :)
I love snickerdoodles, for some reason they possess me more than chocolate chip cookies do~ I could eat TONS of snickerdoodles :D

This fall recipe puts a twist on the old classic. Instead of a regular snickerdoodle, why not add 3/4 cup of pumpkin puree? Sounds good to me :) Take a look below:

Pumpkin Snickerdoodles

Some notes: because of the pumpkin puree addition, these snickerdoodles may be puffier and softer than classic snickerdoodles. Click here for the original recipe and a little blurb about "cookie confidence" :)

Bake in Oven: 15 min

Yields: 3 - 4 dozen cookies

Ingredients:

for the cookies...

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg

for the coating...

• 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground giner
• Dash of allspice

Directions:

1. Beat together butter and sugars with an electric mixer on medium-high speed until the mix is light and fluffy (should take 2 - 3 min) Then stir in the pumpkin puree, and beat in the egg and vanilla
2. In another medium sized bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Put the mixer on low speed and gradually add the dry ingredients to the wet ingredients. Make sure they are thoroughly mixed and blended together.
3. Cover and chill the dough for at least an hour
4. Preheat oven to 350 degrees.
5. Line baking sheets with parchment paper or anything of the like. 
6. Mix together the ingredients for the coating in a small bowl. Scoop equally sized chilled dough balls and roll them into the coating mixture. 
7. Place each ball on the cookie sheet about 2 in apart
8. Dip the bottom of a flat drinking glass into water then in tho the sugar mixture to use to slightly flatten the dough balls and coat the top of each cookie with sugar.
9. Bake for 12 to 14 minutes or until the cookies are baked through
10. Let the cookies cool untouched for about 2 min then transfer to a wire rack. 

Of course you could have these cookies warm (my favorite kind of cookie) and eat them with a cold glass of milk, or if you liked them cooled down so that they're firmer, leave the cookies on the wire rack and then enjoy them :)