Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Martha Stewart (this version actually taken from bakedbyrachel.com, and featured in this month’s Martha Stewart Living)

Preheat oven to 250 degrees F


1 c butter, softened

1 ½ c granulated sugar

1 egg

½ tsp vanilla

2 3/4c all-purpose flour

2 tsp baking powder

½ tsp salt

1 ½ tsp cream of tartar

¼ tsp nutmeg

1/8 tsp cloves

½ tsp cinnamon


¼ c sanding sugar

2 ¼ tsp cinnamon


In a large bowl or stand mixer, cream butter and sugar until fluffy. Add egg, vanilla and pumpkin. Mix until barely combined. In a medium bowl, stir together the dry ingredients. Slowly incorporate dry ingredients into the batter, continuing to mix until there are no streaks. If dough is overly sticky, chill for an hour. In a small bowl combine sugar and cinnamon. Shape slightly larger than tablespoonsized balls of dough and roll in topping mixture. Space cookies 2” apart on cookie sheet. Bake 12-15 minutes. Allow to cool on pan for 1-2 minutes before transferring to a wire rack to cool completely. Store in an airtight container. Dough can be chilled for a week or frozen for several months.