I thought I had a picture of these cookies, but it seems to have disappeared as fast as the cookies did. This recipe was in the KC Star Magazine a few weeks back and seemed like the perfect cookie for the season. Snickerdoodles are my all time favorite cookies and these pumpkin based ones are just as good as the originals. They went as fast at work as the did at home, so I assume everyone else liked them too.
Beat 8 ounces softened, unsalted butter on medium speed. Add 1 1/2 cups granulated sugar and 1/2 cup canned pumpkin. Beat until fluffy. Add 1 teaspoon cream of tartar, 1/2 teaspoon salt and 1/2 teaspoon baking soda. Mix well. Add 2 teaspoons vanilla extract and 1 large egg.Beat until well mixed. Add 3 cups + 2 tablespoons all-purpose flour in 2 increments, beating until just incorporated. Cover dough with plastic wrap and chill 1 hour. Preheat oven to 350 degrees.
Mix 1/3 cup sugar, 1 teaspoon pumpkin pie spice and 1 teaspoon cinnamon. Remove half of dough and roll in 1 1/2 inch balls. Roll in sugar mixture, coating all sides. Place on cookie sheet covered in parchment paper 2 inches apart. Bake 12 to 14 minutes. Allow to cool 5 minutes, then transfer to cooling rack.