Pumpkin Snickerdoodles

Forget regular Snickerdoodles, I'm sticking with Snickerdoodle Blondies and these new gems and calling it a win!

Pumpkin Snickerdoodles
Adapted from Annie's Eats

Makes 3 1/2 dozen

3 3/4 c (1 lb 2 3/4 oz) flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp nutmeg

1 c (2 sticks) unsalted butter, room temperature

1 c (7 oz) sugar

1/2 c (3 1/2) light brown sugar, packed

3/4 c (180 grams) pumpkin puree 

1 egg

1 Tbsp vanilla

For rolling:

3 1/2 oz sugar

1 tsp cinnamon

1/2 tsp ginger

Dash of nutmeg

Dash of cloves

1. In a mixing bowl, combine flour, baking powder, salt, cinnamon, and nutmeg then set aside.
2. Cream together the butter, pumpkin, and sugars in a stand mixture with the paddle attachment.
3. Add in egg and vanilla until combined.
4. Add in the dry ingredients until combined.
5. Cover and chill for at least an hour.
6. Preheat oven to 350.
7. Mix the rolling sugar and spices in a shallow dish.
8. Roll dough into balls (a generous tablespoon of dough) and roll in the sugar.
9. Bake for 13-14 minutes (the cookies are more cake-y than crumbly, so keep that in mind when judging their done-ness.)