Pumpkin Snickerdoodle Cookies

Tina Charlene

Ingredients:

For the cookies:
3 3/4 cups flour 
1 1/2 tsp baking powder 
1/2 tsp salt 
1/2 tsp ground cinnamon 
1/4 tsp ground nutmeg 
2 sticks unsalted butter, room temperature 
1 cup sugar 
1/2 cup dark brown sugar 
1 cup pumpkin puree 
1 large egg 
2 tsp vanilla extract

For the coating:
1/2 cup sugar 
1 tsp  ground cinnamon 
1/2 tsp ground ginger 
Dash of allspice

Directions:

1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
2. Preheat oven to 350 degrees.
3. Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
4. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.