Pumpkin Snickerdoodle Cookies

Instructions

1. In a large mixing bowl, beat the unsalted butter, 1 cup sugar, baking soda, and cream of tartar, 1/4 tsp. pumpkin spice mix, scraping down the sides of the bowl, as needed. Add egg, pumpkin puree, and vanilla extract and beat until combined. Add flour in gradually, scraping down the sides as needed. The dough will be sticky and you might need to stir in the remaining flour. Cover the dough and refrigerate for 1/2 hour or less, until it's easier to handle. While the dough is chilling, combine the 3 tablespoons of sugar and 1 1/2 tsp. pumpkin spice mix in a small bowl.
2. Preheat oven to 375 degrees F. Take out the dough and allow to get to room temperature. You can use a fork to break up the dough if it's too hard. Form 1 inch balls using a medium cookie scoop, roll in pumpkin spice-sugar mixture to coat evenly. Space about 2 inches apart on an un-greased, silicone baking mat lined or parchment-lined baking sheet. Bake 10-11 minutes or until the edges are golden. Allow cooling on a wire rack. Makes 36 cookies. Enjoy!