Pumpkin Snickerdoodles

I saw this recipe and immediately had to make it. I love snickerdoodles and I love pumpkin, so this cookie recipe seemed like a match made in heaven. I really wanted to love these cookies, but sadly I did not. I didn't not like them, I just didn't love them. They were pumpkiny, spicy, and delicious, but they weren't mind-blowing like I thought they would be. Also they didn't spread as much as I would have liked.

Pumpkin Snickerdoodles
As seen on: Made in Melissa's Kitchen

2 sticks butter (room temperature)
1 cup white sugar
1/2 cup light brown sugar
3/4 cup pumpkin puree
1 egg
2 teaspoons pure vanilla extract
3 and 3/4 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice

For the rolling mixture:
1/2 cup white sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon ground cinnamon

Preheat oven to 350 degrees.
 
In a medium bowl, whisk together flour, baking powder, salt, and pumpkin pie spice and set aside.
 
In a large bowl, cream the butter and sugars on medium speed until light and fluffy.
 
Add pumpkin puree, egg, and vanilla and beat well, scraping down the sides of the bowl as needed.
 
With the mixer on low, add flour mixture a little at a time and mix just until incorporated.

Cover dough with plastic wrap and chill at least an hour.

Mix ingredients for rolling mixture in a small bowl.

Roll dough into 1 and 1/2 inch balls and roll into rolling mixture until coated evenly

Place 2 inches apart on parchment paper-lined baking sheets.

Use a glass or the palm of your hand to flatten the cookies.

Bake at 350 degrees for 10 - 14 minutes, until slightly firm.

Cool on baking sheets for 5 minutes and then remove to a wire rack to cool completely.