Pumpkin Snickerdoodles - Chef in TrainingRSSFacebookInstagramPinterestTwitterContactRSSFacebookInstagramPinterestTwitterContact

Step 1

In a large mixing bowl, cream butter, sugar, and brown sugar.

Step 2

Add egg, pumpkin, and vanilla and beat again.

Step 3

Sift together four, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger and nutmeg.

Step 4

Slowly add dry ingredients to pumpkin mixture. Do not overmix.

Step 5

Cover dough and refrigerate or freeze until chilled.

Step 6

Preheat oven to 350 degrees F.

Step 7

Line cookie sheet with parchment paper.

Step 8

Mix ⅓ cup sugar and 1½ teaspoon cinnamon together on a plate.

Step 9

Scoop 1 inch balls of dough, roll to form a ball and roll ball in cinnamon sugar mixture.

Step 10

Place on cookie sheet and bake for 10 to 12 minutes. Do not over bake. They should look slightly under-baked.

Step 11

Cool on cookie sheet for 2 minutes before transferring to a flat surface.