Pumpkin Spice Snickerdoodles

INGREDIENTS

• 3 cups (750 milliliters) flour
• 2 teaspoons (10 milliliters) Club House Cream of Tartar
• 1 teaspoon (5 milliliters) baking soda
• 2 cups (500 milliliters) sugar, divided
• 1 cup (2 sticks/227g) butter, softened
• 1 cup (250 milliliters) canned pumpkin puree
• 2 eggs
• 2 teaspoons (10 milliliters) Club House Pure Vanilla Extract
• 2 tablespoons (30 milliliters) Club House Pumpkin Pie Spice
• 1/8 teaspoons (1/2 milliliter) salt

PREPARATION

1. Mix flour, cream of tartar and baking soda in medium bowl. Set aside. Beat 1 1/2 cups (375ml) of the sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add pumpkin, eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well blended. Cover. Refrigerate dough 2 hours.

2. Preheat oven to 400°F (200°C). Mix remaining 1/2 cup (125ml) sugar, pumpkin pie spice and salt in medium bowl. Shape dough into 1 1/2-inch (3 1/2-cm) balls. Roll in sugar mixture to coat. Place 2 inches (5cm) apart on baking sheets.

3. Bake 10 to 12 minutes or until lightly browned. Cool on baking sheets 5 minutes. Remove to wire racks; cool completely.