Pumpkin Snickerdoodle Cookies

1 Cup Unsalted Butter, softened (2 sticks)

1 Cup Granulated Sugar

1/2 Cup Pumpkin Puree (not pumpkin pie filling)

1 large Egg

2 3/4 Cups All Purpose Flour

2 teaspoons Cream of Tartar

1 teaspoon Baking Soda

1/2 teaspoon Salt

2 teaspoons Ground Cinnamon

1 teaspoon Ground Ginger

1/4 teaspoon Ground Nutmeg

1/4 teaspoon Ground Cloves

For Rolling, 1/4 Cup Granulated Sugar mixed with 2 teaspoons Ground Cinnamon

Preheat oven to 350 degrees.

Line baking sheets with parchment paper.

In a large bowl, beat the softened butter with 1 cup granulated sugar until light and fluffy, about 2-3 minutes.

Add pumpkin puree and egg to the butter mixture and mix until well combined.

In a separate bowl, whisk together the flour, cream of tarter, baking soda, salt, 2 teaspoons of cinnamon, ginger, nutmeg and cloves.

Gradually add dry ingredients to the wet mixture, stir gently until well combined (do not over-mix). The dough will be soft.

In a small bowl, mix 1/4 cup of sugar and 2 teaspoons of cinnamon.

Using a cookie scoop or your hands, form dough balls about 1.5 inches in diameter. Roll each ball in the cinnamon-sugar mixture until coated.

Place the dough balls on the baking sheets, 2 inches apart.

Bake in the preheated oven for 12-14 minutes. The edges will be set while the centers stay slightly soft.

Once baked, remove from oven and cool on baking sheet for 5 minutes. Transfer to a wire rack to cool completely.