Pumpkin Snickerdoodles

This weekend I fully embraced the change of the season and am loving the Fall weather.  For starters, I opened all the windows and let in the crisp air.  Then lit my Bath and Body Works Leaves candle.  

Also busted out the pumpkin spice hand soap, as you will start to realize as you read on... I heart all things pumpkin! 

Then I made a batch of Paula Deen's Pumpkin Bars.  Mmmm MMM!  And then did myself a favor and packaged up the other half of the batch and gave them to our friends.  Lucky them. 

Then I made a batch of Weight Watchers Pumpkin Muffins, just to make me feel better about eating Paula Deen's pumpkin bars. 

And as if the kitchen wasn't already a total disaster from my baking, I decided to top it off with a batch of PUMPKIN SNICKERDOODLES!  And holy cats these are good!!! These little fluffy babies have a cake like consistency and are the perfect union of pumpkin and the goodness of a snickerdoodle.  

• 1 cup unsalted butter, at room temperature
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 3/4 cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 3/4 cups flour
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
For the coating:
• 1/2 cups granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• Dash of allspice

In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, about 2 to 3 minutes. Stir in the pumpkin puree, then beat in the egg and vanilla.

In a separate medium bowl, whisk together the flour, baking powder, salt, cinnamon and nutmeg. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Stir until fully incorporated. Cover and chill the dough for at least an hour.

Preheat the oven to 350 degrees. Line baking sheets with parchment paper or silicone liner. Mix the coating ingredients in a small bowl. Scoop equal dough balls and roll into the sugar mixture. Set on cookie sheet, about 2 inches apart. Dip the bottom of a flat drinking glass into water, then into the sugar mixture and use to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar-spice mixture as needed.

Bake the cookies for 12 to 14 minutes, or until baked through. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

And last but not least... these little scrumptious bites go down very well with a ice cold Samuel Adams Octoberfest.  When I saw this out on the shelves a few weeks ago, I stocked up, it's only out for a short time each year and it's our favorite!