CristaLee: Pumpkin Snickerdoodles

It's Fall time and you know what that means! Putting pumpkin in as many things as you can for the next couple months, until Christmas then it's time for Peppermint...Mmmm.... I'm just getting into pumpkin. The only thing I did enjoy with pumpkins was carving them and that was it. But pumpkin has been growing on me. These cookies are super light and fluffy, sugary, have a top lay that is slightly crispy and they have just the right amount of pumpkin. This recipe makes about 3 dozen cookies, or about 20 if you are like me and drop a tray on the floor. I was so devastated when I dropped them because of how delicious these cookies are. Sean opened a pack, only wanting to eat one cookie and ate the entire thing! After he remembered that I dropped a tray, he was just as sad as I was. So do NOT be like me and keep them off the floor.

I decided to make them extra cute and package them. I love the way they look packaged. If you want to do the same, here's the link to the PDF file. (They are 4 inch labels before being folded in half)

Here's The Recipe:

(Adapted from Pennies On A Platter)

Ingredients

For the Cookies:

1 cup unsalted butter, at room temperature

1 cup granulated sugar

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups flour

1 1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

For the Coating:

1/2 cups granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

Dash of allspice

Directions

1. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree and then beat in the egg and vanilla.

2. In a separate medium sized bowl, sift together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

3. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.

4.Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. (To keep dough from sticking to your hands, spray with cooking spray every 4-5 cookies). Set on cookie sheet, about 2 inches apart.

5. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Dip glass in water and sugar mixture as needed.

6. Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes and transfer to a wire rack to cool completely.