Pumpkin Snickerdoodle

(Courtesy of abitchinkitchen.blogspot.ca)

Ingredients:
3 3/4 c. flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 sticks unsalted butter, room temperature
1 c. sugar
1/2 c. dark brown sugar
1 c. pumpkin puree
1 large egg
2 tsp. vanilla extract
COATING:
1/2 c. sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
Dash of allspice

Directions:
In a medium bowl, combine flour, baking powder, salt, cinnamon and nutmeg.  Whisk together to blend.  In a large bowl, beat together butter and sugars on medium speed until well combined.  Next, still on medium speed, beat in pumpkin.  Then, add the egg and vanilla extract.  Lastly, add in the dry ingredients.  Beat until combined, but do not overmix.  Cover the dough, and refrigerate for 1 hour or until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.  In a small bowl, mix together the sugar and spices for the sugar coating.  Scoop dough (approximately 2 1/2 Tbsp.) and roll into a ball.  Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie.  Take a drinking glass with a flat bottom and moisten with water.  Dip the glass in the sugar mixture, and use it to flatten the dough balls.  Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes.  Remove when the centers of the cookies have set.  Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.