Pumpkin Snickerdoodle
Ingredients
- 1 cup unsalted butter
- 2/3 cup Libby’s Pumpkin Puree, at room temperature
- 1/2 cup granulated sugar
- 1/2 cup plus 2 tablespoons dark brown sugar, packed
- 2 large egg yolks, room temperature
- 2 tsp vanilla extract
- 1-2/3 cup plus 1 tbsp all-purpose flour
- 1-1/2 tsp pumpkin spice
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp kosher salt
- 1/3 cup granulated sugar, for rolling
- 1 tsp ground cinnamon, for rolling