Pumpkin Snickerdoodles

1 cup Butter, unsalted
1 cup Granulated Sugar
1/2 cup Brown Sugar
3/4 cup Pumpkin, canned, without salt
1 large Egg
2 tsp Vanilla Extract
3 3/4 cups white flour
1 1/2 Baking Powder
1/2 tsp Salt
1/2 tsp Cinnamon, ground
1/4 tsp Nutmeg, ground
Coating:
1/3 Granulated Sugar
1 tsp Cinnamon, ground
1/2 tsp Ginger, ground

I used the Pampered Chef small scoop and for the coating 1 1/2 tsp Pampered Chef Cinnamon Plus Spice Blend instead of Cinnamon and Ginger in coating mix.

In a large bowl, beat together the butter and sugar on med high speed until light and fluffy-about 2-3 minutes. Stir in pumpkin puree. then beat in egg and vanilla. Set aside.
In a separate bowl, whisk together flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low, gradually add the dry ingredients to the wet ingredients. Stir until fluffy and completely mixed. Cover and chill at least one hour.

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Mix the coating ingredients in a small bowl. Using a small scoop, scoop dough into equal balls and roll into the sugar mixture.. Set on cookie sheet 2 inches apart. Dip the tines of a fork into the sugar mixture and slightly flatten the balls in a criss/cross pattern. Re-coat fork with each cookie.
Bake cookies for 13-14 minutes or until lightly browned on bottom. Let cool on baking sheet for 5 minutes and then put on wire rack to cool completely. Repeat with remaining dough.

Serving Size: 36- 2 cookie servings

Number of Servings: 36

Recipe submitted by SparkPeople user NESILVERS.