spoopy-halloween:

Pumpkin Snickerdoodles

Ingredients  

FOR THE COOKIES:

½ cup (1 stick) unsalted butter
½ cup granulated sugar
¼ cup light brown sugar
7 tablespoons pumpkin puree (perfect for using up leftover pumpkin from any of these recipes)
1 teaspoon pure vanilla extract
1 ½ cups whole wheat pastry flour
½ teaspoon cream of tartar (make sure its fresh and not expired)
½ teaspoon baking soda
¼ teaspoon baking powder (I recommend aluminum free)
¼ teaspoon kosher salt
1 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ tsp ground allspice

FOR ROLLING:

¼ cup granulated sugar
½ teaspoon ground cinnamon

Directions