Pumpkin Snickerdoodles

    Hello fall!   You probably thought I fell off a cliff or something; I'm really sorry for such a delayed post.  Last time I posted it was summer; now it's fall.  Get with the program I keep telling myself.  A blog is tough work, but it's way too much fun to quit!

   Ohh...right, the snickerdoodles.  Fall brings so many wonderful flavors to the table.  One of those special flavors is pumpkin.  I'm going to be honest; up until this year I rarely(did I even have any?) had pumpkin anything.  Maybe pumpkin seeds, but not much.  I know, I'm crazy!  This fall though, I got my hands on a pumpkin purée can.  I found I do like the taste of pumpkin.

    Tonight, after finishing homework and Cross Country, I had some free time.  "Not Posting a Post in a Loooong Time" thoughts kept bugging me, so I tested out this recipe, hoping it could lead to a blog post.  Yay!  It did. 

    I pulled these fall beauties out of the oven and served them to my sister and dad.  My dad loved them(and may or may not of eaten two more.  I can't point fingers though; I may or may not of eaten two more.)!  My sister took a bite, observed the pumpkin flavor, and was skeptical.  She must have liked them somewhat; she went back to the cookie tray and managed to pick out another large snickerdoodle.  All in all, they were a success.  I mean, pumpkin, cinnamon, and sugar.....what could go wrong? 

Thank you Dessert for Two for this lovely recipe!  

Note:  

I used gluten-free flour.  I am lucky to be able to have gluten, but we had some gluten-free flour in the pantry from a time I baked cookies for my gluten-free cousin.

Pumpkin Snickerdoodles
3 tablespoon butter, softened
2 tablespoons pumpkin puree
1/3 cup Granulated Sugar
1 large Egg
3/4 cup + 2 tablespoons all purpose flour(see note)
1 teaspoon Cream of Tartar
1/2 teaspoon Baking Soda
1/8 teaspoon Salt
2 teaspoons Cinnamon Sugar Mixture
Directions
Preheat oven to 350F.  Grease a baking sheet.
In a medium bowl, beat together the butter, pumpkin, and sugar until fluffy.  Beat in the egg.
In a small bowl, stir together the flour, cream of tartar, baking soda,and salt.
Gradually add the dry mixture into the wet mixture, stirring as you go.  (the mixture may seem stickier than regular.  That's okay.)
Roll the dough into a ball and coat in cinnamon/sugar mixture.
Bake for 11-13 minutes.
Let cool completely before serving.