I mentioned in my pumpkin ice cream post that I paired snickerdoodles with it for ice cream sandwiches. Naturally, when I saw these pumpkin snickerdoodles I knew I would be making them ASAP!
If you think snickerdoodles are good, these are even better. I mean really, really good! Classic snickerdoodle taste with the fantastic addition of pumpkin. Fall in a cookie. YUM!
And, yes, you can start calling me Pumpkin Lady. My husband already has! :)
Recipe from Bunny's Warm Oven
1 cup butter
1-1/2 cups sugar
1/2 cup canned pumpkin
2 teaspoons vanilla
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
2-2/3 cups all-purpose flour
1/2 cup sugar
1 tablespoon ground cinnamon
1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
2. Beat in vanilla, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
3. In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.