Pumpkin Snickerdoodles
Makes about 2 dozen
Inspired by this recipe in The Seattle Times
For the cookies:
1 1/4 cups flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon pumpkin pie spice
1/8 teaspoon nutmeg
1/2 cup butter, browned
1/4 cup brown sugar
1/4 cup sugar
1/2 can pumpkin puree
1 egg
1/2 teaspoon vanilla
For the topping:
1/4 cup sugar + 2 tablespoons cinnamon for rolling
powdered sugar for dusting
Whisk the flour, baking powder, baking soda, salt, and spices in a small bowl. In another bowl, cream the butter, sugars, pumpkin, egg and vanilla. Combine the flour with the pumpkin mixture until the flour is fully incorporated. Chill in the fridge for at least 30 minutes (it will be much easier to roll into balls if the dough is a little cold).
Preheat the oven to 375, and line a cookie sheet with parchment. Using a scoop, drop one ball at a time into the cinnamon/sugar mixture. Roll around until covered and place on the sheet. Bake for 12-15 minutes, until the cookies are firm to the touch and the bottoms are browned.
Sprinkle with powdered sugar when the cookies have fully cooled.
