Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Makes about 2 dozen cookies

1/2 cup (1 stick) butter, melted and cooled*

1/2 cup brown sugar, packed

1/2 cup sugar

1/3 cup pumpkin puree

1 tsp vanilla

2 cups all purpose flour

1/2 tsp salt

2 tsp cornstarch

1 tsp baking soda

1 1/2 tsp cinnamon

1 tsp ground ginger

1/2 tsp nutmeg

1/4 cup of sugar plus 1 1/2 Tb cinnamon for rolling

*Note: You can use the butter warm and melted, but you'll have to chill the dough to stiffen it up. I like to stick the melted butter in the fridge ahead of time so it's nice and solid when I make the cookies and I can put them right in the oven.*

Preheat oven to 350 degrees. Line or grease a baking sheet.

Cream butter and sugars together. Add pumpkin and vanilla and mix until smooth. Add all of the dry ingredients (yep, you read that right!) and mix until well combined. Roll the dough into 1-2 Tb balls, and roll in cinnamon sugar until completely coated. Place on baking sheet and flatten slightly (I like to use the bottom of a glass). Bake for 10-15 minutes. They should look not quite done, that will keep them nice and soft. Let cool for a few minutes before serving.