Pumpkin Snickerdoodles from Barefoot Bistro

October 25, 2019

Laura Pence,

Pumpkin Snickerdoodles

1 cup Butter

2/3 cup Sugar

2/3 cup Brown Sugar

6 TBSP Pumpkin

1/2 tsp. Vanilla

2 & 3/4 cups Flour

1 1/2 tsp. Cream of Tarter

1/2 tsp. Salt

1 tsp. Baking Soda

1 tsp. Cinnamon

1/4 tsp. nutmeg

1/4 tsp. Ground Cloves

1/2 tsp. Allspice

Sugar Coating:

1/4 Cup Sugar

1 tsp. Pumpkin Spice

Combine Butter, Sugar & Brown Sugar until smooth. Add Pumpkin & Vanilla. Add dry ingredients & stir until blended together. Refrigerate for 1 hour.

Preheat oven to 325 degrees. In a small bowl mix together Sugar & Cinnamon. Roll dough into small balls and roll them in the Cinnamon/Sugar mixture. Place on baking sheet covered with parchment paper and bake 10 minutes. Cool 2 minutes on rack then enjoy!