This is one of my favorite cookies, with a fall twist!
And talk about easy! I took Martha Stewart’s Basic snickerdoodle recipe, made a few changes, added a can of pumpkin, the rolled those babies in some cinnamon sugar and voila!
makes 2-3 dozen
1 c. butter, softened
1 1/2 c. granulated sugar
1/2 tsp. vanilla
3/4 c. pumpkin puree
2 3/4 c. all purpose flour
2 tbsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cream of tartar
1/4 tsp. nutmeg
1/2 tsp. cinnamon
Cinnamon Sugar = 1/4 c. sugar + 2 1/2 Tbsp. cinnamon
With an electric mixer, cream butter and sugar until light and fluffy. Add egg, vanilla and pumpkin. Mix until just combined. The cookies turn out fluffier if you mix your dough as little as possible.
In a medium bowl, stir together dry ingredients. Slowly mix dry ingredients into the batter, continuing to mix just until completely combined
I always like to chill my dough to make it easier to roll. With the addition of the pumpkin this dough is especially sticky.
Preheat oven to 350°F.
In a small bowl combine sugar and cinnamon. Shape heaping tablespoons of dough into balls and roll in the cinnamon sugar. Space cookies roughly 2″ apart on parchment lined cookie sheet.
Bake for about 12 minutes. These cookies don’t brown much and stay really soft so keep that in mind when you check them! Remove from over and after a minute or two transfer to a wire rack to cool. Enjoy!