Pumpkin Snickerdoodles

Now that the cooler weather is finally here I am excited to really start baking again.  One of my favorite things to bake with in the fall is pumpkin.  Unfortunately, there is a pumpkin shortage this year and canned pumpkin can be difficult to find in stores.  I was really disappointed when I saw that it was completely sold out at two of my local grocery stores...so I was so excited on a recent to trip to Target when I saw that they had a large selection of pumpkin puree available. Needless to say, I stocked up and was ready to bake!

I think it's actually a little odd that I chose to bake these cookies.  I am not a huge fan of snickerdoodles (I tend to prefer chewy cookies and usually ones with chocolate) but my husband loves them.  I guess I was trying to be a good wife when I picked out this recipe :-)  However, I ended up loving these cookies.  Much to my enjoyment, the pumpkin makes them chewy...these cookies are really good and definitely have that "fall" taste to them-they are moist and chewy with a hint of spice.  Yum! 
And as a bonus, your house will smell amazing when you bake these!

Pumpkin Snickerdoodles
Makes about 3-4 dozen

Cookies:
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon kosher salt
1 cup granulated sugar
1/2 cup light brown sugar
1 cup (2 sticks) unsalted butter, at room temperature
3/4 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Rolling Sugar:
1/2 cup granulated sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
pinch allspice

In a medium bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.  Set aside.

In the bowl of an electric mixer, beat together the sugars and butter on medium-high speed until light and fluffy, about 2 minutes.  Blend in the pumpkin.  Add the egg and vanilla and beat until incorporated.  With the mixer on low speed, slowly add the dry ingredients and mix until just combined.  Cover with plastic wrap and chill the dough in the refrigerator for at least 1 hour.

Preheat the oven to 350 degrees.  Line baking sheets with parchment paper.  Combine the ingredients (sugar and spices) for the rolling sugar in a small bowl.  Scoop the dough (about 2 1/2 tablespoons) and gently roll into a ball.  Coat each dough ball in the rolling sugar-spice mixture and place on prepared baking sheet.  Repeat with the remaining dough, spacing each dough ball about 2-3 inches apart. 

Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the rolling sugar-spice mixture, and use the bottom to flatten the balls slightly.  Recoat the bottom of the glass in the rolling mixture as necessary.

Bake the cookies for 10-12 minutes, until set and baked through, rotating the baking sheets halfway through the baking time.  Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.  Store in an airtight container. 

Source: Annie's Eats, Recipe Girl, originally from dlyn