Pumpkin Snickerdoodles

Fun Food Friday at work tomorrow which means cookie baking for me. So given I'm known as a cookie girl around the office, why would one make one batch of cookies when you can make 2. I of course had to make the classic chocolate chip cookies which I'm known for. But, since its fall and i LOVE pumpkin I was so excited to try a new recipe full of sugar and spice.   Oh so yummy, I'm definitely thinking making these may need to become a part of my yearly fall baking rituals.

Pumpkin Snickerdoodles

25 min prep, 1 hr set, 10 min cook

Cookie Ingredients:

~2 cups flour

3/4 teaspoons baking powder

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

1 stick melted butter

1/2 cup sugar

1/4 cup brown sugar

1/2 cup pumpkin puree

1/2 large egg

1 teaspoons vanilla extract

Sugar coating:

1/2 cup sugar

2 tsp pumpkin pie spice

Melt butter.  Stir in sugars completely. Whisk in pumpkin, egg, and vanilla, one at a time. Add the dry ingredients: flour, baking powder, salt, cinnamon, and nutmeg. Mix thoroughly.  If using a mixer be sure to not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spice for the 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 glass with a flat bottom and use to flatten the balls. Add extra sugar topping to cookies as needed.

Bake the cookies for 10 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.

Adapted from from: http://abitchinkitchen.blogspot.com/2011/10/pumpkin-snickerdoodles.html

Chocolate Chip Recipe is as always inspired by the Nestle Tollhouse on the back of the bag :)