6 Tbsp. butter, softened
1/2 c. sugar
1/2 c. brown sugar
1/4 c. pumpkin puree
2 1/4 c. flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 c. sugar
1 Tbsp. cinnamon
1 tsp. nutmeg
Preheat oven to 325 F.
Line a baking sheet (or two) with parchment paper.
In a large bowl, cream together the butter, sugars, and pumpkin with an electric mixer. Add in the eggs one at a time, mixing between each one.
In a separate bowl, mix together the flour, tartar, and baking soda.
Slowly stir in the dry ingredients into the creamed butter mixture. Stir until just combined.
In a small bowl, combine the sugar, cinnamon, and nutmeg.
Scoop out dough by the tablespoon. Roll into balls. Roll in the cinnamon mix one at a time. Place on baking sheet. Makes about 18-24, depending on how big you make them.
Bake for 10-12 minutes. Let cool a few minutes on the baking sheet before removing to a cooling rack.
Here's a link to the original recipe I adapted: http://www.thekitchn.com/recipe-pumpkin-snickerdoodle-cookies-recipes-from-the-kitchn-211171