Pumpkin Snickerdoodles

One of the best things about being a food blogger is stealing borrowing ideas from fellow bloggers. I saw Pumpkin Snickerdoodles on Greens and Chocolate and was in awe of how brilliant she is. Snickerdoodles are by are my most favorite cookie of all time. The idea of adding in pureed pumpkin to this classic cookie recipe was just too tempting not to try. 

I was very happy with how they turned out. The pumpkin created a moister more cake-like cookie with a beautiful orange color. Because it made a big batch I shared them with neighbors and friends and everyone complimented them. Cookie success!

Pumpkin Snickerdoodles

Inspired by Taylor @ Greens and Chocolate

Recipe modified from this Snickerdoodle Recipe

Printable Version 

Ingredients

1/2 cup butter, softened

1 cup sugar

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

1 egg

1/2 teaspoon vanilla

3/4 cup pumpkin puree or pumpkin pie filling

1 1/2 cups flour

2 tablespoons sugar

1 teaspoon ground cinnamon

Directions

In a medium mixing bowl (or in stand mixer) beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 cup of sugar, baking soda, and cream of tartar. Beat until combined, scraping the sides of the bowl occasionally. Beat in the egg and vanilla until combined. Add in pumpkin and combine. 

Beat flour in slowly, mixing as you go. Cover and chill dough for about 1 hour or until easy to handle.

Preheat the oven to 375 degrees. Combine the 2 tablespoons of sugar and the cinnamon. Shape dough into 1 inch balls. Roll the balls in the cinnamon-sugar mixture to coat. 

Place 2 inches apart on a cookie sheet. 

Bake for 10 to 11 minutes. Transfer to wire rack and let cool.