Pumpkin Snickerdoodle Cookies

Yummy!!

I must say that these are pretty good and I don't even like pumpkin pie spices that much.

3 3/4 C unbleached flour (can substitute a little whole wheat flour)

1 1/2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp cloves

1 C margarine, softened

1 C cane juice crystals, or white sugar

1/2 C sucanat, or brown sugar

3/4 C pumpkin puree

1 T flaxmeal + 3 T water (shake it for 1 minute in a jar)

2 tsp vanilla

Coating:

1/2 C cane juice crystals

1 tsp cinnamon

In a medium bowl, whisk together the dry ingredients.  In a separate bowl with an electric mixer (I did it with a whisk), beat together the butter and sugars on medium high speed until light and fluffy, 2-3 minutes.  Beat in the pumpkin puree, the egg and then the vanilla until incorporated.  With the mixer on low speed add in the dry ingredients and mix just until incorporated.  Cover and chill for at least 1 hour.

Preheat the oven to 350.  Line baking sheets with parchment paper or silicone baking mats.  Mix together the sugar and spices for coating.  Roll the dough into balls and coat in the sugar mixture.  Place on the prepared baking sheets, spacing the dough balls 2-3 inches apart.  Dip the bottom of  a flat, heavy bottomed drinking glass in water, then in the sugar-spice mixture, and use the bottom to flatten the dough balls slightly.  

Bake the cookies for 10-12 minutes, or until just set and baked through.  Let cool on the baking sheets about 5 minutes, then transfer to a wire rack to cool completely.  Repeat with the remaining dough.  Store in an airtight container.