Pumpkin Snickerdoodles

These are great cookies to make with a little helper because they are a no-chill (instant gratification) cookie that is rolled in a spiced sugar or “sparkles” as we like to call them. The spiced sugar tastes like fall and if leftover, is fantastic on toast or in coffee.

Ingredients:

2 cups AP flour

1/2 tsp baking soda

1/2 tsp salt

1/4 tsp nutmeg

8 Tbsp butter (room temperature)

1 cup sugar

1/2 cup pumpkin puree

1 egg

1 tsp vanilla extract

Spiced Sugar

1/3 cup sugar

2 tsp cinnamon

1/2 tsp ground ginger

1/2 tsp all-spice

1/2 tsp cardamom

1/4 tsp ground cloves

(Mix together. Keep airtight.)

1. Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

2. In a medium bowl, combine flour, baking soda, salt + nutmeg. Set aside.

3. Using electric mixer, cream together butter and sugar until light and fluffy, about two minutes. Add the pumpkin, egg and vanilla and beat until combined. Gradually add the flour mixture, mixing until just fully combined.

4. Roll the dough into 1 Tbsp size balls and then generously roll through the spiced sugar. (We put the spiced sugar and several dough balls into a ziploc bag and shake to coat.)

5. Place on prepared baking sheet, with spacing between of two inches.

6. Bake for 8 minutes, remove from oven and tap baking sheet on the counter twice to flatter dough balls a bit. Return to oven and bake another two minutes. Cookies should just be setting on edges and look slightly underbaked in center. Let cookies cool on baking sheet for five minutes then move to cooling rack.