Pumpkin Snickerdoodles – Re-Play
Mini Pumpkin Snickerdoodles
3 1/2 cups Flour
1 teaspoon cornstarch
1 teaspoon cream of tartar
1 teaspoon baking soda
1/2 teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1 cup sugar
3/4 cup brown sugar
1 cup butter, softened
1 egg
1 cup pumpkin puree
2 teaspoons vanilla
1/4 cup sugar
2 teaspoons cinnamon 
Directions: 
  1. In a large bowl add in flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. 
  2. Using a whisk, stir all the ingredients together, then set aside. 
  3. In the bowl of a stand mixer, cream together the sugars and butter. Be sure to scrape down the sides of the bowl and only mix until combined, don't whip the batter. 
  4. Add the egg, pumpkin puree, and vanilla and mix again. 
  5. Place dough in a bowl and cover with plastic wrap. Refrigerate dough for an hour. This helps it to be firm enough to roll in the sugar and cinnamon. 
  6. Preheat oven (try to preheat 20 minutes before bake time) to 350 degrees. 
  7. Mix sugar and cinnamon together in a small bowl. 
  8. Roll dough into 1/2" balls. 
  9. Roll balls of dough in cinnamon sugar mixture and place on an un-greased cookie sheet. 
  10. Bake for 10 minutes. Allow to cool for 5 minutes before eating. 

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