Pumpkin Snickerdoodles

DOUGH INGREDIENTS

• 1/2 cup salted butter, melted

• 1/2 cup pureed pumpkin

• 3/4 cup packed brown sugar

• 1 tsp vanilla extract

• 1 1/2 cups all purpose flour

• 3/4 tsp baking soda

• 1/4 tsp baking powder

• 2 tsp pumpkin pie spice

• 1 tsp cream of tartar

• 1/2 teaspoon kosher salt

SPICED SUGAR INGREDIENTS

• 3 Tbsp granulated sugar

• 1/2 tsp pumpkin pie spice

INSTRUCTIONS

1. Melt butter in a small sauce pan. Brown it if you are feeling frisky.

2. Whisk together melted butter, pumpkin, brown sugar and vanilla in a bowl.

3. In a separate bowl whisk together flour, baking soda, pumpkin pie spice cream of tartar and salt.

4. Add the dry ingredients into the wet ingredients and mix until combined. 

5. Chill dough for a few hours or over night.

6. Preheat oven to 350.

7. Using a large soup spoon, scoop out 2 Tbsp of dough and roll into balls. If you want them to be exactly the same size use an ice cream scoop. 

8. Combine granulated sugar and pumpkin pie spice to make spiced sugar.

9. Roll dough balls in spice sugar.

10. Place an inch apart on parchment lined baking sheets.

11. Bake for 11-13 minutes. If you are baking two sheets at the same time, rotate sheets half way through baking.

12. Remove from oven. The cookies will be pretty poofy. While still warm, lightly press down on cookies with the bottom of a glass or spatula to flatten a bit.

13. Let cool for a few minutes on the tray and then transfer to a cooking rack.

    Makes 24 cookies.