Pumpkin Snickerdoodles - cooking recipe

Ingredients

Cookies
1/2 cup butter
3/4 cup sugar
1 large egg
1/2 cup pumpkin puree
1/2 teaspoon pure vanilla extract
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
3/4 teaspoon baking soda
1/2 teaspoon salt
Cinnamon Coating
1/2 cup sugar
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Preparation

1. Preheat oven to 350 degrees.
2. Combine sugar and spices for cinnamon coating and set aside.
Add flour, spices, baking soda, and salt to a medium bowl. Set aside.
3. Cream sugar and butter. Add egg and beat well. Add pumpkin and vanilla and mix again. Add dries to wets and mix 'til combined. Do not over mix.
5. Make balls of dough (I use a small cookie scoop for this process), roll into balls, drop in cinnamon sugar topping, and roll to coat. Place on cookie sheet about 2 inches apart. Flatten a bit with your hand.
Bake in preheated oven for about 10 minutes, or until slightly golden brown. Allow to cool about 5 minutes before removing from tray and placing on a cooling rack.