Pumpkin Snickerdoodle Cookies

• ½ cup butter softened (I used plant based)

• 1 ½ cup sugar

• 1 egg

• ½ cup pumpkin puree

• 3 cups flour

• 1 teaspoon cream of tartar or substitute with 1 teaspoon of lemon juice

• 2 teaspoons baking soda

• ¼teaspoon salt

• 1 teaspoon pumpkin pie spice

Cinnamon Sugar Mixture

• 2 tablespoon sugar and 2 teaspoon cinnamon for cinnamon sugar mixture, you can make more just to have on hand.

Preheat the oven to 350° F.

Cream together the sugar, softened butter, egg, and pumpkin. Mix until smooth.

Add in the flour, cream of tarter or lemon juice, baking soda, salt and pumpkin pie spice. Mix until a dough is formed. I also added a dash of cinnamon…just because!

In a small bowl, mix together the 2 teaspoons of cinnamon and 2 tablespoons of sugar to create a  cinnamon sugar mixture.

Roll the dough into 1 inch balls and then coat in cinnamon sugar mixture. I

Place the cinnamon sugar pumpkin snickerdoodle dough balls on a parchment lined cookie sheet evenly spread out. Lightly press down on the dough to help them form correctly. Bake for 8-10 minutes.