Pumpkin Snickerdoodles

Step 1

Preheat oven to 375°. Line baking sheets with parchment.

Step 2

Make flax egg in a small bowl. 1 TB. ground flax meal mixed with 3 TB. warm water. Stir and let sit.

Step 3

In a medium bowl, whisk together flour, baking soda, cream of tartar, salt & nutmeg.

Step 4

In a large bowl, using an electric mixer, mix together butter, cane sugar and pumpkin until smooth. Add flax egg and vanilla extract and combine.

Step 5

Add flour mixture and mix on low to combine. Stir sides if needed.

Step 6

In a small bowl whisk together find sugar, cinnamon and allspice.

Step 7

Roll dough into 1 1/2" sized balls then drop into sugar mix. Roll round to coat and transfer to lined baking sheet. Flatten each slightly to about 1/2" thick.

Step 8

Bake 12-14 minutes (rotate half-way through).

Step 9

Let cool on sheets completely before storing.