Pumpkin Snickerdoodles Cookies

1 1/2 c. SR flour

1 t. pumpkin pie spice

1/2 t. cinnamon

1/2 c. butter, softened

1/2 c. sugar

1/4 c. light brown sugar

1 egg yolk, room temperature

1 t. vanilla

1/4 c. pumpkin, not pie filling

pumpkin filled chips, optional**

Coating:

2 T. sugar

1 t. cinnamon*

Preheat oven to 350. Line 2 baking sheets with parchment paper. Mix together flour, pumpkin pie spice, & cinnamon. Set aside. Cream together butter, sugar, and brown sugar for 2 minutes or until combined.  Add egg yolk and vanilla. Add pumpkin. Scrape down sides of bowl as needed. Add flour mixture until just combined. Cover tightly and refrigerate for 30 minutes. Remove dough from refrigerator and using a 2 T. cookie scoop, place balls on sheets. **a few pumpkin filled chips may be added to rolled balls before coating if desired. Whisk together sugar and cinnamon for coating, *or use pumpkin pie spice and sugar instead, if desired. Roll balls in coating and place back on sheets. Cookies may be flattened a little before baking if desired, but it's not necessary. Bake 12-15 minutes until set. Remove from oven and cool 10 minutes. Makes 18 large cookies. Store in airtight container. Recipe may be doubled.

Cookie balls may be frozen. Roll in coating before baking. Do not need to be thawed first. May need to add 1-2 minutes if baking frozen cookie balls.

1st picture:pumpkin filled chips I added; 2nd picture:ready to bake; 3rd picture: ready to eat!