Pumpkin Snickerdoodle Cookies

Step 1

Preheat oven to 350F.

Step 2

Combine the sugar, cinnamon, ginger, and allspice. Remove a half cup of the sugar mixture and put it in a bowl, set aside.

Step 3

Cream the butter and the rest of the sugar mixture until light and fluffy.

Step 4

Add the 2 eggs and 1.5 teaspoons vanilla.

Step 5

Sift together the flour, 2 teaspoons cream of tartar, baking soda and salt. Gradually add the dry mixture to the butter mixture, mixing until completely incorporated before adding in the cinnamon chips.

Step 6

Use a small ice cream scoop to portion out the cookie dough, roll each dough in the reserved sugar mixture, and place on prepared baking sheet. Space the cookies at least 2" apart as they will spread when baked.

Step 7

Bake for 10-13 minutes or until edges begin to brown. Allow the cookies to cool for 2 minutes on the sheet to allow for easier transferring to a cooling rack.

Step 8

Melt the white chocolate in a double boiler, or in 30-second bursts in the microwave, stirring thoroughly in between each heating.

Step 9

Dip the cooled and set cookies halfway into the white chocolate, and then set on parchment paper (or a silicone liner) to dry.

Step 10

For the icing, beat the 2 egg whites, 1 teaspoon vanilla, 1/2 teaspoon cream of tartar and icing sugar for 4-6 minutes until thick and fully incorporated. Add in more icing sugar as needed.

Step 11

Divide the icing into two bowls, adding orange food colouring to one, and green food colouring to the other. Mix, and spoon into individual piping bags - I used #2 tips with mine.