Here's a twist on the Snickerdoodles we all know and love! And just in time for the holidays! These cookies are rolled in a mixture of Cinnamon, sugar, ginger and allspice. The ginger makes this cookie with it's unique citrus flavor and it's spicy warming effect.
When I found this recipe, I knew I had to give it a try!
In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk to blend; set aside.
In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2 to 3 minutes. Blend in the pumpkin puree. Beat in egg and vanilla until incorporated.
With mixer on lower speed, add the dry ingredient; mix just until incorporated. Cover and chill the dough for 1 hour.
Preheat oven to 350 degrees. Line cookie sheet with parcdhment paper.
Combine the sugar and spices for coating in a bowl and mix to blend. Scoop the dough (about 2 1/2 Tbsp) and roll into a ball. Coat the dough ball in the sugar n spice mixture and place on prepared baking sheet about 2 to 3-inches apart.
Dip the bottom of a flat, heavy-bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to slightly flatten the dough balls. Recoat the bottom of the glass in the sugar n spice mixture as needed.
Bake the cookies for 10-12 minutes, or until just set and baked through. Let cool on the baking sheets about 5 minutes, and then transfer to a wire rack to cool completely. Store in airtight container