Pumpkin Snickerdoodles - Little Pillows of Heavenly Yumminess!

Soft on the inside, and crispy spicy sweet on the outside, these cookies are a delightful Autumn treat. I found the recipe by accident, online. I did make a couple of slight changes because I wanted to and like a bit different spice combination. I would love to take credit for these, but it goes to The Recipe Girl, okay, except for my changes. Mine turned out a little fluffier than hers did, but hey, these look like the old fashioned fluffy Snickerdoodles I'm used to so I love them. She says her yield is 3 dozen, but I got 6. I hope you give them a try!

PUMPKIN SNICKERDOODLES 
 Yield 6 dozen

COOKIES:
1 cup (2 sticks) salted butter, at room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon or nutmeg

ROLLING SUGAR:
1/2 cup granulated white sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon allspice

1. In a large bowl cream the butter and sugar until fluffy. Add pumpkin puree and beat well. Mix in egg and vanilla, scraping down sides of the bowl to incorporate all of the ingredients.
2. In a medium bowl, whisk together flour, baking powder, salt and ground cinnamon. Stir flour mixture into liquid mixture a little at a time just until incorporated.
3. Cover dough with plastic and chill at least an hour, or until dough becomes slightly firm.
4. When ready to bake, preheat oven to 350°F.  Mix rolling sugar ingredients in a small bowl.
5. When ready roll about a tablespoon of dough into a ball and roll the balls in the spice sugar and make sure they're coated really well. Place 2 inches apart on the prepared baking sheets. If desired, flatten slightly with two fingers.
6. Bake at 350°F. for 10 to 12 minutes. Remove them to a wire rack to cool completely.