Super Soft Pumpkin Snickerdoodles

10 years ago when I got married Pinterest was not a thing (yet). Holy cow that will always date me won’t it? Anyway- The first few years of married life  I would pour over recipe books, and the internet and write down recipes on these cute little recipe cards. I wish I knew who to credit this particular recipe to, but I wrote it down 10 years ago and have made it so many times I almost don’t need the recipe card anymore. When I think of Fall, I think of THESE cookies. And I am excited to share the recipe for Pumpkin Snickerdoodles with you.

Ingredients:

• 3 1/4 C Flour
• 3 1/2 tsp Cornstarch
• 1 tsp cream of tarter
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 tsp cinnamon
• 1/2 tsp ginger
• 1/4 tsp nutmet
• 1/4 tsp clove
• 1/2 C sugar
• 3/4 C brown sugar
• 1 C butter
• 1 large egg yolk
• 3/4 C pumpkin puree
• 1 1/2 tsp vanilla

Instructions for Pumpkin Snickerdoodles:

First whisk together all the dry ingredients except for the sugars in a medium mixing bowl. Set aside. In your kitchen aid cream together butter and sugars until fluffy, then gently add in the egg yolk, pumpkin, and vanilla. Once these wet ingredients are combined, add the dry ingredients to the wet ingredients and gently mix. Don’t over mix.

Chill the dough for 45 minutes and preheat oven to 375 degrees. Roll the dough in to balls, and then roll in a mixture of cinnamon and sugar. Bake the cookies to perfection for 12-14 minutes depending on oven.

These pumpkin snickerdoodles are the perfect fall treat and your neighbors will love you!