Pumpkin Snickerdoodles

Pumpkin Snickerdoodles 1 c butter, soft (room temperature) 1 c sugar 1/2 c brown sugar 1 c pumpkin puree 1 egg 2 tsp vanilla 3 3/4 c flour 1 1/2 tsp baking powder 1/2 tsp salt 1/2 tsp cinnamon 1/4 tsp nutmeg Coating: 1/2 c sugar 1/2 tsp pumpkin pie spice Preheat oven to 350F. In a large bowl, cream together butter and sugars until fluffy. Add pumpkin. Mix well. Add in eggs and vanilla. In a separate bowl combine dry ingredients. Add to the pumpkin/butter mixture. Combine but do not over mix. Place in the fridge for at least an hour. Dough will be very soft, and this helps to make it easier to handle. Mix coating and put in bottom of a pie plate. Roll about 1 heaping teaspoon of dough into balls, and roll them in the sugar coating mixture. Place them about 1/2 inch or more apart on a prepared cookie sheet. Press cookies down with the bottom of a glass. I like to dip the glass in water, and then in the coating mix before doing this to make the tops extra sugary. Bake for 10-12 minutes. Allow to cool slightly before removing from cookie sheet to cooling rack.