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  Pumpkin Snickerdoodles


INGREDIENTS
1 3/4 c. all-purpose flour
1 tsp.pumpkin spice

1/2 tsp. cream of tartar
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 c. (1 stick) butter, softened  
1 c. granulated sugar
1 large egg
1/3 c. pumpkin puree
1 tsp. vanilla extract
Cinnamon-sugar
PUMPKIN spice 
2 tbsp. 

ground cinnamon

2 tsp. 

ground ginger

1 tsp. 

ground cloves

1 tsp. 

ground allspice

1/2 tsp. 

ground nutmeg

  • Combine all ingredients in a small bowl. Stir to combine.
DIRECTIONS
  • Preheat oven to 350°. Line two large baking sheets with parchment paper. In a large bowl, whisk together flour, pumpkin pie spice, cream of tartar, baking soda, and salt.
  • In another large bowl, combine butter and sugar and beat until light and fluffy. Add egg, pumpkin, and vanilla and mix until evenly combined. Gradually, add dry ingredients and mix until just combined. 
  • Roll about 1 tablespoon of dough into a ball then roll in cinnamon sugar and place on baking sheet. 
  • Repeat with remaining dough and bake until tops start to crack and centers are just set, 12 minutes.
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