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Pumpkin Doodles




Source of Recipe


newspaper


List of Ingredients




8 oz softened, unsalted butter
1 1/2 c sugar
1/2 c canned pumpkin
1 tsp cream of tartar
1/2 tsp salt
1/2 tsp baking soda
2 tsp vanilla
1 large egg
3 c + 2 tbsp flour

coating:
1/3 c sugar
1 tsp pumpkin pie spice
1 tsp cinnamon

Recipe



Beat butter on medium speed.
Add sugar and canned pumpkin; beat until fluffy.
Add cream of tartar, salt and baking soda.
Mix well.
Add vanilla and egg; beat until mixed.
Add flour in two increments, beating until just incorporated.
Cover dough with plastic wrap and chill for 1 hour.

Mix coating ingredients.
Preheat oven to 350.
working with half of the dough (leave rest in fridge), roll into 1 1/2 inch balls.
Roll balls in coating, covering all over.
Place 2 inches apart on cookie sheet.
Bake 12 to 14 minutes; allow to cool 5 minutes then remove to wire racks to cool.
repeat with remaining half of the dough.