Pumpkin Snickerdoodles

• 3 Tablespoons Unsalted Butter
• 2 Tablespoons Canned Pumpkin Puree
• 1/2 cups Granulated Sugar, Plus 2 Tablespoons, Divided
• 1 whole Large Egg
• 3/4 cups Plus 2 Tablespoons Flour
• 1 teaspoon Cream Of Tartar
• 1/2 teaspoons Baking Soda
• 1/8 teaspoons Salt
• 2 teaspoons Pumpkin Pie Spice

1. Preheat the oven to 350u0b0F and line a baking sheet with parchment paper or a silicone mat.
2. In a medium bowl, beat together with an electric mixer the butter, pumpkin and 1/2 cup of the sugar. Beat until well-mixed and fluffy, about 1 minute. Next, beat in the egg.
3. In a small bowl, stir together the flour, cream of tartar, baking soda and salt. Sprinkle this mixture over the butter and sugar mixture and beat until just combined.
4. In a shallow bowl, add the remaining 2 tablespoons of sugar and pumpkin pie spice. Scoop a heaping tablespoon of the dough, roll it in your palm lightly, then roll it in the spice mixture. Space the dough balls evenly on the baking sheet.
5. Bake for 11-12 minutes. Let cool on the baking sheet 1 minute, then move to a wire rack to cool completely.

butter, sugar, egg, flour, cream of tartar, baking soda, salt, pie spice

Taken from tastykitchen.com/recipes/desserts/pumpkin-snickerdoodles-3/ (may not work)