Pumpkin Snickerdoodle Cookies

• 1/2 cup of butter, softened
• 3/4 cup of sugar
• 1 large egg
• 1/2 cup of pumpkin puree
• 1/2 tsp vanilla
• 2 cups of flour
• 1 tsp cinnamon
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp fresh nutmeg, grated
• 1/2 tsp ginger

In a large bowl, beat butter until fluffy. Add the sugar and egg then beat until mixed thoroughly; add pumpkin puree and vanilla then mix again.

Combine the flour, cinnamon, baking soda, salt, nutmeg, and ginger together in a bowl. Slowly add the flour mixture to the pumpkin mixture until well combined.

Other Ingredients:

• 1/2 cup of sugar
• 1 tsp cinnamon
• Dash of fresh nutmeg, grated

Combine the sugar, cinnamon, and nutmeg in a small bowl until mixed thoroughly.

Preheat the oven to 350 degrees. Place a silpat mat on a baking sheet. 

Scoop out balls of dough (it will be sticky) and roll into the cinnamon/sugar mixture. 

Place on a baking sheet then flatten them a bit with the palm of your hand. Bake for 9-10 minutes or until golden brown. Let them cool. Enjoy.