Pumpkindoodles

• 3 34 cups all-purpose flour
• 1 12 teaspoons baking powder
• 12 teaspoon salt
• 1 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 1 cup unsalted butter, softened (save wrappers, see directions)
• 1 cup granulated sugar
• 12 cup brown sugar
• 34 cup pumpkin puree (not Pumpkin Pie filling!)
• 1 large egg
• 2 teaspoons vanilla
• 12-34 cup granulated sugar
• 2 teaspoons pumpkin pie spice (or use cinnamon, ginger and allspice)

1. In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
2. Whisk to blend and set aside.
3. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes.
4. Blend in the pumpkin puree.
5. Beat in the egg and vanilla until incorporated.
6. With the mixer on low speed add in the dry ingredients and mix just until incorporated.
7. Cover and chill the dough for at least 1 hour.
8. Preheat the oven to 350Es F. Line baking sheets with silicone baking mats or parchment paper.
9. Combine the sugar and spices for the coating in a bowl and mix to blend.
10. Scoop the dough roll into a ball using a small (1") cookie scoop (about 1 heaping tablespoonful).
11. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet, spacing the dough balls 2-3 inches apart.
12. Dip the bottom of a flat, glass in butter wrapper (from the butter in the recipe) to moisten, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.
13. Repeat as necessary.
14. Bake the cookies for 10-12 minutes, or until just set and baked through.
15. Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.

flour, baking powder, salt, ground cinnamon, ground nutmeg, unsalted butter, sugar, brown sugar, pumpkin puree, egg, vanilla, sugar, pumpkin pie spice

Taken from www.food.com/recipe/pumpkindoodles-466611 (may not work)