Pumpkin Snickerdoodles

• 1 cup Butter, Softened
• 1 cup Granulated Sugar
• 1/2 cups Brown Sugar
• 3/4 cups Pumpkin Pie Filling
• 1 whole Egg
• 2 teaspoons Vanilla
• 3-3/4 cups Flour
• 1-1/2 teaspoon Baking Powder
• 1/2 cups Granulated Sugar
• 1 teaspoon Cinnamon
• 1/2 teaspoons Ground Ginger
• 1/2 teaspoons Allspice

1. In a large bowl, mix butter and sugars together until light and fluffy, 2-3 minutes. Blend in the pumpkin pie mix, egg and vanilla until smooth. Add in flour and baking powder until combined. Cover and refrigerate for 1-2 hours.
2. Preheat oven to 350u0b0F.
3. Combine sugar and spices in a small bowl.
4. Remove dough from refrigerator. Scoop out approximately 2 tablespoons of chilled dough and form a ball. Coat the cookie with the spiced sugar mix and place on cookie sheets (ungreased or lined with parchment paper/baking mats), 2 inches apart.
5. Bake for 10-12 minutes, until just set. Remove pans from oven. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
6. Makes 3 dozen or so.

butter, sugar, brown sugar, egg, vanilla, flour, baking powder, sugar, cinnamon, ground ginger, allspice

Taken from tastykitchen.com/recipes/desserts/pumpkin-snickerdoodles-2/ (may not work)