PUMPKIN SNICKERDOODLES

PUMPKIN SNICKERDOODLES
Sweet Pea's Kitchen

2 3/4 C flour
2t cream of tartar
1 t baking soda
1/2 t salt
1/2 t pumpkin pie spice
1 3/4 C sugar, divided
2 sticks butter, softened
1 large egg
3/4 C pumpkin puree
2T ground cinnamon

Adjust the oven racks to the upper and lower middle positions and heat over to 400 degrees.  Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice;  set aside.
In a stand mixer bowl, with paddle attachment, cream the butter and 1 1/2C of the sugar at medium speed until light and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula as needed.
Add the egg and beat at medium speed  until combined, about 30 seconds.
Add the pumpkin puree and beat at medium speed until combined, about 30 seconds.  Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.
Place the remaining 1/4 cup suar and cinnamon for rolling in a shallow bowl.  Roll a heaping tablesppon of dough into a 1 1/2" ball.  Roll the ball in the sugar mixture and place it on the prepared baking sheet.  Repeat with remaining dough, spacing balls about 2" apart.
bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10-12 minutes -- rotating the baking sheets halfway through baking.  Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.
NOTES:
Dough can be made and refridgerated.
To freeze cookie dough, roll into balls then roll in sugar mixture and freeze on parchament paper until completely firm -- 2-3 hours.  When ready to bake, reduce the overn temperature to 300 degrees and increase baking time to 17-22 minutes.