Pumpkin Snickerdoodles

Another Christmas cookie recipe for you, and the last recipe of the year! These pumpkin snickerdoodles were really, really good, and I highly recommend you make them.  Even if you think pumpkin season is over and you're sick of the stuff.

These cookies were so soft and crinkly, and perfectly spiced.  I love a good snickerdoodle... they're definitely in my top five favorite cookies.  This recipe is your typical snickerdoodle recipe, except made with pumpkin puree and more spices.  I hope you like them!

Thanks for stopping by and reading through all the years.  Happy holidays to everyone!

Pumpkin Snickerdoodles

1 3/4 cups all purpose flour
1 3/4 teaspoons cornstarch
1/2 teaspoon cream of tartar
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground nutmeg
1/8 tsp ground allspice
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted butter, softened
1 large egg yolk
1/3 cup canned pumpkin puree
1 teaspoon vanilla extract
Cinnamon sugar

In a medium mixing bowl, sift together flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice.  In a large mixing bowl, using a mixer on medium speed, beat together granulated sugar, brown sugar and butter until soft and creamy.  Beat in egg yolk, pumpkin and vanilla until well combined.  Reduce mixer speed to low and beat in dry ingredients until just combined.  Chill dough in refrigerator 1 hour.

Heat oven to 350 degrees F.

Roll heaping tablespoons of dough into balls, roll in cinnamon sugar, and place on cookie sheets, spacing about 1 inch apart.  Bake 12 minutes or until firm and set.  Cool 2 minutes before transferring to wire racks.

Makes about a dozen