Pumpkin Snickerdoodle Cookies
Sugar & Spice Coating
  1. In a stand mixer or with a hand mixer, cream the eggs and sugar together. Mix in the pumpkin. Mix in the eggs, one at a time.
  2. In a separate bowl, stirring by hand, mix together flour, tartar, baking soda, and salt.
  3. Still by hand, gently stir in the dry ingredients into the wet ingredients. Stir only enough to combine the ingredients. Do not over stir. Too much stirring will make the cookies heavy.
  4. Scoop a rounded tablespoon of dough and roll it into a ball. There should be about 3 dozen balls. It doesn’t need to be perfectly round. Don’t over roll the same way you don’t over mix. Roll each ball in the Sugar & Spice Coating and place the cookies on the cookie sheet.
Sugar & Spice Coating
  1. In a small bowl, mix together the sugar and pumpkin pie spice. Place cookies on a baking sheet and bake for 10 to 12 minutes. They will spread out and rise slightly and the edges will be a golden when they cookies are done baking. Cool before serving – this cookie really is best when cool.