Pumpkin Snickerdoodles

Sonia here.  A friend made these cookies for us a while ago and so we thought we would make some.  The first time I did it, I didn't add enough flour (I had typed in the recipe wrong :( ) and they were not good cookies.  This time, they didn't have much flavor.  My friend must have made it differently somehow and forgotten to note the changes she made on the recipe she gave us.  Oh well.  The idea was good and the cookies, when done right, are good.  However, I think they need lots more spices.  Here is the original recipe (I can't say what she did differently to make them different, though.  Sorry.) There are only 92 calories per cookie, though.  I may try these again and experiment with the recipe.  :)  I just love experimenting.  heehee.  

Pumpkin Snickerdoodles

2-3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon pumpkin pie spice (we put 1 tsp in)
1-3/4 cups sugar, divided
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 tablespoons ground cinnamon

Adjust the oven racks to the upper-and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.

In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed.

Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart

Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.

Yields:4 dozen

from http://sweetpeaskitchen.com/2011/09/pumpkin-snickerdoodles/