Spiced Pumpkin Snickerdoodles

 This is a great fall cookie recipe from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel.

Broma Bakery Spiced Pumpkin Snickerdoodles (~ modified from Sweet Tooth:100 Desserts to save Room For by Sarah Fennel)

Ingredients

• 1/3 cup pumpkin puree
• 1/2 cup unsalted butter (1 stick), melted  
• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 1/4 cups all purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon cream of tartar
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon freshly ground pepper
•  

for the spiced sugar coating

• 1/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cardamom
• 1/8 teaspoon ground nutmeg
• pinch of salt

 

Instructions

1. Preheat the oven to 350° and line a baking sheet with parchment paper. Set aside.
2. In a large mixing bowl combine the melted butter, strained pumpkin puree, sugars, and vanilla extract. 
3. In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt and spices. Add the dried ingredients to wet ingredients. Cover bowl with plastic wrap and chill for at least 30 min, up to 1 day.  
4. Make the spiced sugar coating while dough is chilling. Combine all the spices together. 
5. Use a 1 ounce cookie scoop to scoop out balls of dough, dropping them first in the spiced sugar mixture to evenly coat on all sides and then 2 inches apart onto the prepared cookie sheet. Bake the cookies for 11 to 13 minutes (baked 10 min) or until they have puffed up and are set on the edges but still under baked in the middle. Do not over bake.
6. Allow to cool before eating! Enjoy!