This past weekend our OC friends came for a quick 24 hour visit.

As always, Richelle comes with a baked good in mind that never disappoints. This time it was Pumpkin Snickerdoodles. Yes, you read that correctly.

Without further ado…

Here’s what you need:

1 cup butter, room temp

1 3/4 cups sugar

2 eggs

3  cups flour

1 cup pumpkin puree {I like Libby’s}

2 tsp. cream of tartar

1 tsp. baking soda

Dash of salt

To roll cookies in:

2 tsp. cinnamon

2 tsp. sugar

1 tsp. pumpkin pie spice

{Mix all three and place into a shallow bowl}

Here’s what you do:

Cream together butter, sugar and eggs. Add in cream of tartar, baking soda, flour, pumpkin and salt. Mix until blended. **Important** Dough will be sticky! Cover and chill in ‘fridge for at least an hour before you attempt to roll them.

Preheat oven to 400*.

Roll into approximate golf ball size balls {I like to use this} and coat in cinnamon/sugar/pumpkin pie spice mixture. Place onto silicone mat or parchment paper {foil is fine, too}. Bake for 9 minutes, turn oven off and leave in for 3 more minutes. Remove and place on a wire rack to cool.

Makes approximately 3 dozen.

Trust me. You NEED to make these.

The thing I absolutely love about snickerdoodles is the thin crispy crust baked on from the cinnamon sugar mixture and the soft inside ~ add in a Fall twist with the pumpkin and the pumpkin pie spice and you’ve gone to snickerdoodle heaven.

Thanks again for sharing, Richelle!

And how cute is this owl bandana? Wally World for a buck. For real.

So, go and bake up some of these for your neighbors, teachers, co-workers and wrap them up in one of these cute bandanas.

Don’t forget to save some to go with your morning coffee…

Enjoy and Happy Tuesday!