Recipe: Pumpkin Snickerdoodles
Description: This quick and easy cookie is a cross between a pumpkin cookie and a snickerdoodle.  The pumpkin keeps the cookie moist, so you won't have dried out, crumbly cookies.
Ingredients: [{"text": "- 1 cup butter"}, {"text": "- 1 1/2 cups sugar"}, {"text": "- 1/2 cup canned pumpkin"}, {"text": "- 2 teaspoons vanilla"}, {"text": "- 1 teaspoon cream of tartar"}, {"text": "- 1/2 teaspoon baking soda"}, {"text": "- 1/2 teaspoon salt"}, {"text": "- 2 2/3 cups all purpose flour"}, {"text": "- 1/2 cup sugar"}, {"text": "- 1 tablespoon cinnamon"}, {"text": "- 1 egg"}]
Instructions: Preheat oven to 350 degrees.  In a large mixing bowl, beat butter with an electric mixer for 30 seconds.  Add the 1 1/2 cups sugar and pumpkin.  Beat until combined.
Beat in vanilla, cream of tartar, baking soda and salt.  Beat in egg.  Beat in as much of the flour as you can with the mixer.  Stir remaining flour in with a wooden spoon.  Cover and chill 1 hour.
In a small mixing bowl, stir together the 1/2 cup sugar and cinnamon.  Drop cookie dough by teaspoons into the sugar-cinnamon mixture rolling to coat.
Place cookies 2 inches apart on ungreased cookie sheets.  Bake about 10 minutes or until edges are golden.  Remove and cool on wire racks.
