Pumpkin Snickerdoodles

I love fall. I love everything about it from the leaves turning and falling to wearing hoodies, watching football, eating soup and anything and everything that involves pumpkin. Starbucks finally brought back their pumpkin spice lattes. Just the smell alone is enough for me but they do taste amazing. These cookies are kinda like the lattes. They are sweet, tender, chewy and moist, even days after baking, and have an amazing pumpkin/spice taste. I baked these Saturday morning, by Saturday afternoon there were 3 cookies left. That alone should tell you how amazing these cookies are.

I got the recipe for these cookies from Pennies on a Platter. Check out her blog! She has a ton of good recipes and her son is the most adorable kid I've ever seen!

Pumpkin Snickerdoodles

Cookies:
1 c. butter, at room temp
1 c. granulated sugar
1/2 c. brown sugar (I used golden sugar technically)
3/4 c. pumpkin puree
1 egg
2 tsp. vanilla
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. cloves*

Coating:
1/2 c. granulated sugar
1 tsp. cinnamon
1/2 tsp. ginger
1/4 tsp. allspice
1/4 tsp. nutmeg*

Beat together the butter and both kinds of sugar on medium speed until light and fluffy. Next add the pumpkin puree followed by the egg and vanilla.

In a separate bowl mix together the flour, baking power, salt, cinnamon, nutmeg and cloves. Slowly add the dry ingredients to the pumpkin mixture, mixing after each addition. Mix until full combined. Chill the dough for at least an hour (I actually let the dough chill over night).

After the dough has chilled, preheat the oven to 350. Line baking sheets with parchment paper. Mix the coating together in a small bowl. Scoop up dough balls about an inch in diameter. Roll in the cinnamon sugar mixture. Place on the cookie sheet about 2 inches apart. These cookies will not spread too much but they do puff up some. Dip the bottom of a flat drinking glass into water and then into the cinnamon sugar. Use the glass to slightly flatten the balls. Bake the cookies for 12-14 minutes (mine took the full 14). Let cool on the baking sheets for a few minutes before removing to cool fully.

Hope you enjoy these cookies and always eat well my friends!