Pumpkin Spiced “Pkindoodle” Snickerdoodle Cookie

Introducing the Pumpkin Spiced “Pkindoodle” Snickerdoodle Cookie

I call my creation a Pkindoodle (Pee-kIn-doodle) cookie – a mix of pumpkin pie and snickerdoodle cookies – a match made in Heaven!

Cookie Ingredients

½ c butter, softened
¾ c granulated sugar
¾ c brown sugar, packed tight
2 tsp vanilla extract
1 c pumpkin puree
2 ¾ c flour
2 tsp baking powder
½ tsp salt
1 ½ tsp cream of tartar
½ tsp nutmeg
¼ tsp cloves
2 tsp cinnamon

Rolling ingredients
¼ c sugar

¼ c raw (turbinado) sugar
2 tsp cinnamon

Icing Ingredients

Vanilla

Powdered sugar

Milk

Directions

1. In a large bowl, cream together butter and sugars until fluffy. Add vanilla and pumpkin, mixing until just combined. Add dry ingredients and mix well.

2. Wrap dough in plastic wrap and store in refrigerator overnight (or for at least 2 hours).

3. Preheat oven to 350°F.  Spay cooking sheets with PAM (or other non-stick oil spray).

4. Combine remaining cinnamon and sugar in a small bowl.

5.  Use a spoon to help you roll a portion of the dough into a small (1” in diameter) ball. Place the dough ball into the bowl with the cinnamon sugar mixture in it and roll in mixture, coating completely.  Repeat with remaining dough.

6. Space dough balls 2-inches apart on a baking sheet, bake for 12 minutes or until edges are golden. Cool 5 minutes on baking sheet.

7. Mix icing ingredients together and use a fork to drizzle on top of the cookies.