Pumpkin Snickerdoodles

The weather here has finally turned rainy and cold.  I hate the cold by itself, but I LOVE rainy days.  They remind me of living in Brussels and they make me so nostalgic for Europe.  Plus they are the best excuse for curling up by the fireplace with cocoa and a good book. 

And a cookie or two of course.

Pumpkin Snickerdoodles

Recipe from I Heart Naptime

-2 3/4 cup all purpose flour
-1 tsp baking powder
-1 tsp baking soda
-1/2 tsp salt
-1 1/2 tsp cream of tarter
-1/2 tsp cinnamon
-1/4 tsp pumpkin spice
-1/4 tsp nutmeg
-1/8 tsp ginger

-1 cup butter, softened 

-1 1/2 cup white sugar
-1 egg

-1 tsp vanilla
-3/4 cup pumpkin puree (remove extra moisture with paper towel)
-1 cup white chocolate chips (optional)
 

For Rolling Sugar: 
-1/2 cup sugar
-5 tsp cinnamon
-1 tsp pumpkin spice

Whisk together the flour, baking powder, baking soda, salt, cream of tarter, cinnamon, pumpkin spice, nutmeg, and ginger. Set aside.

With an electric mixer, cream together butter and sugar. Add egg and vanilla and mix until combined.

Place pumpkin on several paper towels and let water drain from pumpkin. (This is important! If the pumpkin adds too much moisture your cookies will not turn out.)

Add drained pumpkin to the butter/sugar mixture and stir to combine.

Add flour mixture to pumpkin mixture and mix just until combined. Fold in white chocolate chips. 

Chill dough 1 hour.

Combine ingredients for Rolling Sugar.

Roll dough into Tbsp-sized balls and then roll well in the sugar mixture.

Bake cookies 1 inch apart, at 350 degrees for 12-13 minutes.