Pumpkin Snickerdoodles

Sugar and spice and everything nice...these delectable pumpkin snickerdoodles are moistfully delicious and just in time for the holidays! With the flavor of pumpkin and sparkle from the sanding sugar, these cookies are the perfect hostess gift or a treat for that someone special.

                                                           Pumpkin Snickerdoodles
                                                                        courtesy of
                                                              Martha Stewart Living 

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon cream of tartar
1/2 teaspoon coarse salt
Pinch of freshly grated nutmeg
1 stick unsalted butter, melted
   allowed to cool
1 cup granulated sugar
1/2 cup canned pumpkin puree
1 large egg, room temperature
1 teaspoon pure vanilla extract
1/3 cup sanding sugar
1 teaspoon ground cinnamon
1 teaspoon ground allspice

Directions

1. Preheat oven to 375°. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, and nutmeg.

2. In a large bowl,  whisk together butter, granulated sugar, and pumpkin until smooth. Add egg and vanilla and whisk to combine.  Add flour mixture and stir to combine, about 2 minutes.

3. In a small bowl, whisk together sanding sugar, cinnamon, and allspice. Drop heaping tablespoons of dough into sugar mixture and roll 1 1/2 - inch balls. Transfer to parchment-lined rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick. Sprinkle with more sugar.

4. Bake, rotating sheets halfway through,  until golden brown and former to touch, 10-12 minutes. Let cool 5 minutes on sheets, then transfer to a wire rack and let cool completely. Cookies can be stored in an airtight container up to 3 days.

follow Anne on twitter and Instagram @AnneFretz