Pumpkin Snickerdoodles

 

• ½ cup unsalted butter melted and cooled
• ▢½ cup sugar
• ▢⅓ cup light brown sugar
• ▢¼ cup pumpkin puree
• ▢1 large egg yolk
• ▢¾ teaspoon vanilla
• ▢1 ½ cups all purpose flour
• ▢1 ½ teaspoons pumpkin pie spice
• ▢½ teaspoon baking soda
• ▢¼ teaspoon cream of tartar
• ▢½ teaspoon salt

Topping

• ▢¼ cup sugar
• ▢2 teaspoons ground cinnamon

Instructions

• Combine butter, sugar, and brown sugar and stir until well-combined. Add pumpkin and stir well.
• Stir in egg yolk and vanilla extract.
• In a separate bowl, whisk together flour, pumpkin spice, baking soda, cream of tartar, and salt until well-combined.
• Gradually add dry ingredients to wet until ingredients are well-combined.
• Cover cookie dough with clear wrap and place in the refrigerator to chill for at least 45 minutes.
• One dough is nearly finished chilling, preheat oven to 350F and prepare a cookie sheet by lining with parchment paper. Prepare your cinnamon sugar mixture by whisking together ¼ cup sugar and 2 tsp ground cinnamon in a small bowl.
• Remove dough from refrigerator and scoop into 1 ½ Tablespoon-sized balls. Roll briefly between your palms until smooth and then roll through cinnamon sugar and transfer to prepared cookie sheet, spacing at least 2" apart.
• Bake cookies in a 350F oven for 10-12 minutes. Keep your remaining dough refrigerated while cookies are baking.
• Allow baked cookies to cool completely on cookie sheet before enjoying.

(Source: https://sugarspunrun.com/pumpkin-snickerdoodles/#recipe)