MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Pumpkin Snickerdoodles
 Categories: Squash, Cookies, Spices
      Yield: 30 Servings

      1 c  Unsalted butter; softened
      1 c  Sugar
    3/4 c  Brown sugar; packed
    3/4 c  Canned pumpkin
      1 lg Egg yolk; room temperature
  1 1/2 ts Vanilla extract
  3 1/4 c  A-P flour
  3 1/2 ts Corn starch
      2 ts Ground cinnamon
      1 ts Cream of tartar
      1 ts Baking soda
    1/2 ts Baking powder
    1/2 ts Salt
    1/4 ts Ground nutmeg
    1/4 ts Ground ginger

MMMMM-----------------------ROLLING SUGAR----------------------------
    1/4 c  Sugar
      2 ts Ground cinnamon

  Set oven @ 350°F/175°C.

  Cream sugars and butter until fluffy, 5 to 7 minutes; beat in
  pumpkin, egg, and vanilla. In another bowl, whisk together flour,
  corn starch, cinnamon, cream of tartar, baking soda, baking powder,
  salt, nutmeg, and ginger; gradually beat into creamed mixture.
  Refrigerate until firm, about 1 hour.

  In a small bowl, combine sugar and cinnamon. Scoop or shape dough
  by 2 tb; roll in cinnamon sugar. Place 2" apart on parchment-lined
  baking sheets.

  Bake until browned, 14 to 16 minutes. Let stand on baking sheet
  5 minutes before removing to wire racks to cool.

  Recipe by Brittney Greene, Cypress, Texas

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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