This Pumpkin Snickerdoodles Recipe take everything you love in a snickerdoodle takes it to the next level by adding a pumpkin pie taste to it!
In a large bowl, cream together the butter and the sugars until light and fluffy.
Beat in the pumpkin and combine well.
Add the egg and vanilla extract and mix well.
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and nutmeg.
Add the dry ingredients to the wet ingredients and mix well.
Wrap the dough in plastic wrap, flattening to about 2-3 inches thick, and place in the freezer for 30 minutes or the refrigerator for 1 hour.
Preheat the oven to 350ºF.
In a small bowl, mix all of ingredients for the sugar coating together.
Roll the dough into 1 & 1/2 inch balls, roll them in the sugar mixture, and then place them on a cookie sheet lined with parchment paper or a baking mat.
Bake for 11-13 minutes.