Pumpkin Snickerdoodles

Ingredients

• 1 cup butter, softened
• 1 cup sugar
• 1/2 cup of DEBZ Pumpkin Spice Sugar (dough)
• 6 tablespoons of DEBZ Pumpkin Spice Sugar (cookie coating)
• 2 eggs
• 1 teaspoon vanilla extract
• 2 2/3 cups flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

Instructions

• Preheat oven to 400 degrees F.
• Cream softened butter  and add the sugar and beat until fluffy.
•  Add eggs, one at a time, and then vanilla, beating until smooth. 
•  Sift together flour, cream of tartar, baking soda and salt. 
•  Add slowly to creamed mixture and mix until combined. 
• In a small bowl add the 6 tablespoons of DEBZ Pumpkin Spice sugar. Roll dough into 1-inch balls, and roll in sugar. 
•  Place cookie balls on a cookie sheet 2 inches apart from each other. 
•  Bake for 6-8 minutes or until cracked on top. Cookies will flatten as they bake.