I think because of the heat wave currently in Texas, I am looking ahead to fall. My son, Colin, requested snickerdoodle cookies and so I am baking these today. They are hands down one of our favorites. Here is the recipe and enjoy!!!
Ingredients: 2 cups all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, pinch of ground nutmeg, 1 stick unsalted butter, melted and cooled, 1 cup sugar, 1/2 cup canned pumpkin, 1 large egg, room temperature, 1 teaspoon vanilla, 1/2 cup sanding sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground allspice
Directions: Preheat oven to 375 degrees. In a medium bowl, whisk together flour, baking soda, cream of tartar, salt and nutmeg. In a large bowl, whisk together butter, sugar and pumpkin until smooth. Add egg and vanilla and whisk together to combine. Add flour mixture and stir to combine, about 2 minutes. In a small bowl, whisk together sanding sugar, cinnamon and allspice.
Drop heaping tablespoons of dough into sugar mixture and roll into 1 1/2 inch balls. Transfer to parchment-line rimmed baking sheets, 3 inches apart. Using a spatula, flatten balls to just under 1/2 inch thick Sprinkle with more sugar mixture. Bake until golden brown 10-12 minutes. Let cool 5 minutes on sheets then transfer to wire rack.
Yield: 2 1/2 dozen