Pumpkin Snickerdoodles

I tweaked an old recipe and made these fall favorites a couple of weekends back.

Snickerdoodles have long been one of my favorite cookies.

These pumpkin snickerdoodles went perfect with a cup of hot cider.

Pumpkin Snickerdoodles

3 3/4 cups flour

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cream of tarter

1 cup butter

2 cups sugar

2 eggs

1/3 cup canned pumpkin

1 tsp vanilla

6 Tblsp sugar

1 tsp ground cinnamon

freshly grated nutmeg

Blend together flour, soda, cream of tarter and salt in a medium bowl. In a mixing bowl, beat butter for 30 seconds; add 2 cups sugar and beat until fluffy. Add eggs, pumpkin and vanilla; beat well. Add dry ingredients to beaten mixture, beating until well combined. Form dough into 1 inch balls; roll in a mixture of 6 tablespoons sugar, cinnamon and nutmeg. Place on cookie sheet; flatten slightly with the bottom of a glass  dipped in sugar mixture. Bake at 375 degrees for 8 minutes or until cookies are set and light golden in color. Makes about 5 dozen cookies.

Enjoy with hot cider or hot chocolate!