Pumpkin Snickerdoodles

I wasn't kidding when I said I was a pumpkin addict. So I thought, why not just continue with some fall foods that I have made in the last few weeks to celebrate my favorite season!

Pumpkin Snickerdoodles anyone?
I'll take 5. These didn't last long in my house. Between my very hungry Skubz, and my very pregnant self, they last maybe 4 days.
This was a recipe was one that I had stumbled onto thanks to Pinterest. It comes from Pennies on a Platter. Since I have pumpkin on hand at all times in the fall, this one was a no-brainer.

Now these were really fantastic. I will admit that I didn't follow the recipe completely. Honestly, I almost never do.

Instead of adding nutmeg to the cookies, I added pumpkin pie spice. I also used pumpkin pie spice instead of ginger and allspice on the coating.
Because I am spontaneous like that.
I would get at these if I were you, this soft amazing fall treat was just what I needed.

Pumpkin Snickerdoodles
Yield: 3-4 dozen
Serving Size: 2 cookies

Cookies:
1 cup unsalted butter, room temperature
1 cup granulated sugar
1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 tsp vanilla extract

3 3/4 cup of flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

Coating:

1/2 cup granulated sugar

1 tsp ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy (2-3 minutes). Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon, and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill dough for at least an hour.

Preheat oven to 350 degrees F. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet about two inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use it to slightly flatten the dough balls. Recoat the glass as needed.

Bake the cookies for 12-14 minutes or until baked through. Let cool on the baking sheet about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.