Pumpkin Snickerdoodles

from: http://sweetpeaskitchen.com/2011/09/pumpkin-snickerdoodles/

I made these cookies for Thanksgiving and they were AMAZING...even though I burnt the bottoms of half of them! I made the dough the night before I baked them - the dough was actually not a good consistency for rolling. But, after refrigeration, it was much better. I added slightly more pumpkin pie spice to the batter and some to the topping while cutting down on the amount of cinnamon.

Ingredients:
for cookies:

2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 to 1.5 teaspoons pumpkin pie spice
1 1/2 cups sugar
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree

for topping:
1/4 cup sugar

1 Tbsp ground cinnamon

1 tsp pumpkin pie spice

Directions:
Adjust the oven rack to the middle position and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt and pumpkin pie spice; set aside.
With a hand beater/mixer, cream the butter and 1 1/2 cups sugar at medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low speed until just combined, about 30 seconds, scraping down the bowl as needed. Refrigerate dough for at least 1 hour if the consistency is too runny. You could also try adding more flour but I haven't tried this personally!
Place the remaining 1/4 cup sugar, cinnamon and pumpkin pie spice for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1½-inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet. Repeat with the remaining dough, spacing the balls about 2 inches apart
Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. (NOTE: I wouldn't recommend leaving them in for more than 10 minutes. Mine somehow burnt.) Cool the cookies on the baking sheets about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool to room temperature.

Recipe Notes:
The dough can be made through step 3 and either covered tightly with plastic wrap and refrigerated for up to 3 days or frozen.
To freeze the cookie dough, portion into individual balls, roll in the cinnamon and sugar, and freeze on a parchment- or wax-paper-lined plate (don't let them touch or they will fuse together) until completely firm, 2 to 3 hours. When ready to bake, reduce the oven temperature to 300 degrees and increase the baking time to 17 to 22 minutes.