Pumpkin Snickerdoodles

Earlier this week, I posted a some Paleo pumpkin recipes…today I have a pumpkin recipe that’s not quite as healthy, but it’s super delicious!
I have been on somewhat of a pumpkin kick lately (along with everyone else it seems!) and I had been wanting to make some pumpkin cookies for awhile now. Last week, I had a friend over to hang out and I decided it would be the perfect time to try out some of the pumpkin recipes I’d been eyeing. We made some pumpkin chocolate chip cookies that were okay, but didn’t turn out quite as well as I’d hoped. And then we made these: 
 Pumpkin Snickerdoodles
And they were UH-MAZ-ING.
{PS: Is anyone else excited for Happy Endings to come back on next week?}
So pillowy soft with just the right hint of pumpkin flavor. To me a snickerdoodle with all its cinnamon sugary goodness is such a perfect fall cookie, and adding pumpkin to the mix only makes it that much better. You’re going to want to make these, trust me
Pumpkin Snickerdoodles
Recipe Source: Recipe Girl
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1. In a large bowl, use an electric mixer
to cream the butter until fluffy. Add sugars and pumpkin puree and beat
well. Mix in egg and vanilla, scraping down sides of the bowl to
incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and
ground cinnamon. Beat flour mixture into liquid mixture a little at a
time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until
dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F. Line baking sheets with
parchment paper (or spray with nonstick spray). Mix rolling sugar
ingredients in a small bowl.
5. Remove cookie dough from refrigerator. Use a medium cookie scoop
(1 1/2 Tablespoons) or a large spoon to scoop out dough and roll into
balls. Use your hands to roll the balls in the cinnamon sugar and make
sure they’re coated really well. Place 2 inches apart on the prepared
baking sheets. Use a glass with a nice, flat bottom to dip in sugar and
flatten the balls.
6. Bake at 350°F. for 10 to 14 minutes, or until they are slightly
firm to the touch. Let cool on baking sheets for 5 minutes or so, then
remove them to a wire rack to cool completely.
These cookies are super simple, incredibly fluffy, and the perfect treat for an October afternoon. Make a batch today! Xoxo