Pumpkin Chai Snickerdoodles

Love cookies? Love fall. You’ll love these then.

Adapted from Pumpkin Snickerdoodle Ice Cream Sandwiches from Creme de la Crumb & 5 Dollar Dinners

Yield – 3 dozen cookies

Preparation Time – 15 minutes

Cooking Time – 10 minutes

Ingredients

• 1/2 cup butter or margarine, softened
• 1/2 cup brown sugar
• 1/3 cup white sugar
• 1 tsp vanilla
• 1 eggs
• 1/2 cup pumpkin puree
• 3 cups flour
• 1 1/2 tsp baking powder
• 1 tsp cinnamon
• 1 tsp ground cardamom
• 1/2 tsp salt
• 1/4 cup sugar
• 1 Tbsp cinnamon
• 1 tsp ground nutmeg

Directions

• Preheat the oven to 350.
• In a mixing bowl or stand mixer, cream the butter or margarine with the sugars. Add the vanilla, eggs and pumpkin puree and combine well. Add the flour, baking powder, cinnamon, cardamom and salt and mix until batter forms.
• In a small bowl, combine the sugar, cinnamon and nutmeg.
• Using a small ice cream scoop or cookie scoop, scoop ball of dough and form into uniform circle. Roll in the sugar-spice mixture. Place on a greased baking sheet or baking sheet with non-stick cooking mat.
• Bake in the preheated oven for 10 minutes. Let cool slightly before serving.