Pumpkin Snickerdoodles

1. Ingredients:
   • 1 cup unsalted butter, softened
   • 1 cup granulated sugar
   • 1/2 cup brown sugar, packed
   • 1 cup pumpkin puree
   • 2 large eggs
   • 3 1/4 cups all-purpose flour
   • 1 teaspoon baking soda
   • 1 teaspoon cream of tartar
   • 1 teaspoon ground cinnamon
   • 1/2 teaspoon nutmeg
   • 1/2 teaspoon salt
   • For Coating:
     • 1/4 cup granulated sugar
     • 1 tablespoon ground cinnamon
   Directions:
   1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
   2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
   3. Add the pumpkin puree and eggs, mixing until well combined.
   4. In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
   5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
   6. In a small bowl, combine the sugar and cinnamon for coating.
   7. Scoop tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them on the prepared baking sheet.
   8. Bake for 10-12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
   Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
   Kcal: 150 kcal | Servings: 24 cookies

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