Pumpkin Snickerdoodle Cookies

Servings: 4 dozen

Time: 1 hour

Ingredients

3 3/4 cups all-purpose flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground nutmeg

1/2 tsp ground ginger

2 sticks unsalted butter (1 cup)

1 cup granulated sugar

1/2 cup packed light brown sugar

1 cup pumpkin puree

1 large egg, room temperature

2 tsp vanilla extract

Cinnamon-sugar Topping

1/2 cup sugar

1 tsp cinnamon

Directions 

Whisk the flour, baking powder, cinnamon, nutmeg, ginger, and salt together in a medium bowl. 

In a large bowl, beat the butter and sugars together until light and fluffy. Beat in pumpkin puree on medium speed. Add eggs and vanilla extract and beat to combine on medium speed. Add in the dry ingredients just until combined. Cover the dough and refrigerate at least one hour until firm. 

Preheat oven to 350 degrees and line two cookie sheets with parchment paper.

Combine the ingredients for the cinnamon-sugar topping together in a small bowl. Use a cookie scoop to make balls of the chilled dough and roll in the topping before placing on parchment paper, leaving about 2 inches of space between each ball. 

Bake cookies for 10-12 minutes. Let cool slightly on the cookie sheet, then transfer to a wire rack to cool completely. Store in an airtight container for up to a week. Also excellent from the freezer. 

Adapted from A Bitchin' Kitchen