Pumpkin Snickerdoodles

Directions

1. 1
   In a medium, microwave safe bowl, melt the butter.
2. 2
   Let cool slightly, then briskly whisk in the granulated sugar and brown sugar, until no brown sugar lumps remain.
3. 3
   Whisk in the pumpkin and vanilla extract until smooth. Set aside.In a large mixing bowl, whisk together the whole wheat pastry flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg, and all spice. Make a well in the center of the dry ingredients, then add the wet ingredients all at once. With a wooden spoon or rubber spatula, stir by hand, just until the flour disappears. Cover the bowl with plastic wrap, then let chill for at least 30 minutes or up to 3 days.When ready to bake, preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silpat mats. In a shallowdish or bowl, stir together the 1/4 cup granulated sugar and 1/2 teaspoon cinnamon for rolling.With a cookie scoop or spoon, portion the dough by 1 1/2 tablespoons and roll into balls.
4. 4
   Roll the dough in the cinnamon and sugar mixture to coat, then arrange on the prepared baking sheet. Flatten the balls slightly (the cookies only spread a little bit as they bake).
5. 5
   Bake for 8-10 minutes, until the edges are barely golden (the cookies will look underdone).
6. 6
   Place the baking sheets on a wire rack and let cool 10 minutes, then remove the cookies to a wire rack and let cool completely.