Pumpkin Spice Snickerdoodle Cookies

Makes 16 cookies, about 60g each

Ingredients

• 1 cup butter, softened

• 1 2/3 cups granulated sugar

• 1/4 cup pumpkin puree

• 1 egg + 1 egg yolk

• 2 3/4 cups all-purpose flour

• 2 teaspoons cream of tartar

• 1 teaspoon baking soda

• 3/4 teaspoon salt

Cinnamon Sugar

• 1/4 cup granulated sugar

• 2 tablespoons pumpkin pie spice

Directions

1. In a stand mixer fitted with the paddle attachment, or by hand, beat the butter, pumpkin puree, and sugar together until light and creamy. Add the eggs and mix again until combined.

2. In a separate bowl, sift together the flour, baking soda, cream of tartar, and salt. Mix to combine.

3. Add the dry ingredients to the butter mixture and mix until a dough forms.

4. Wrap the dough in plastic wrap and chill in the refrigerator for at least 2 hours.

5. Preheat the oven to 400°F and line two baking sheets with parchment paper.

6. Once the dough is chilled, roll it into balls. I like to weigh out 65g of dough per cookie, which is about 4 tablespoons.

7. In a small bowl, combine the sugar and pumpkin pie spice.

8. Roll each dough ball in the pumpkin pie sugar mixture, then place on the prepared baking sheets about 2 inches apart.

9. Bake for 10 minutes, or until the cookies are lightly golden and the edges are set. Allow them to cool for 5 minutes before moving to a cooling rack.