Pumpkin Snickerdoodles

makes two dozen cookies

2 cups unbleached all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon coarse salt

pinch of freshly grated nutmeg

1/2 cup (1 stick) unsalted butter, melted and allowed to cool

1/2 cup brown sugar

1/2 cup granulated sugar

1/2 cup canned pumpkin puree

1 large egg, room temperature

1 teaspoon pure vanilla extract

1/3 cup granulated sugar

2 teaspoons pumpkin pie spice

1. Preheat the oven to 375 degrees. Line a baking sheet with parchment paper or a silpat and set aside.

2. In a medium bowl, whisk together the flour, baking soda, cream of tartar, salt, and nutmeg.

3. In a large bowl, whisk together the melted butter and sugars until thoroughly combined. Stir in the pumpkin, egg, and vanilla. Add the dry ingredients to the wet ingredients and stir until just combined.

4. In a small shallow bowl, stir together the granulated sugar and pumpkin pie spice. Scoop the dough into 1" balls and dunk each ball intp the sugar-spice mixture to evenly coat. Transfer the balls to the prepped baking sheet and set 3" apart. Use a spatula to flatten each ball into a 1/2" thick circle.

5. Bake in the oven for 10-12 minutes, or until golden and firm to the touch. Let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.