Pumpkin Snickerdoodle Cookies

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Pumpkin Snickerdoodle Cookies

I love snickerdoodles and I live for anything pumpkin, so when I found this recipe from Martha Stewart's Living magazine, I was so excited to try it. It doesn't disappoint! It's a bit of a tackier dough to work with, but worth the effort!

  • Prep Time: 30 mins
  • Cook Time: 10-12 (per batch) mins
  • Cooking Temp: 375
  • Servings: 2 dozen

Ingredients

  • 2 cup(s) All-purpose flour
  • 1/2 tsp(s) Baking soda
  • 1/2 tsp(s) Cream of tartar
  • 1/2 tsp(s) Kosher salt
  • 1 pinch(s) Ground nutmeg
  • 1 stick(s) Unsalted butter, softened
  • 1 dash(es) Sugar
  • 1 tsp(s) Pure vanilla extract
  • 1 l(s) Egg
  • 1/2 cup(s) Canned pumpkin (not the pie filling)
  • FOR ROLLING COOKIE DOUGH
  • 1/2 cup(s) Sugar
  • 1 tsp(s) Ground cinnamon
  • 1/2 tsp(s) Allspice

Instructions

Heat oven to 375 degrees and prepare a couple of large cookie sheets lined with parchment paper.

Combine first 5 ingredients in a small bowl and set aside.

Using a hand mixer or a KitchenAid mixer, beat together sugar and butter. Add pumpkin, egg, and the vanilla. Mix well.

Add in flour mix and stir until combined with wet ingredients.

In a small bowl, add last 3 ingredients. Pull out a heaping teaspoon (approx 1 1/2 inch balls) of cookie batter and carefully roll in palms of your hands. Next roll to cover in the small bowl of sugar mix.

Place sugar-coated cookie dough balls 3 inches apart on a cookie sheet lined with parchment paper. Gently pat each ball to flatten to about 1/2" thickness-- I would just eyeball it.

Place in a hot 375-degree oven for 10-12 minutes. Bottom of cookie should be golden brown. Cool on a cookie rack to cool. Store in an airtight container up to several days.

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