Pumpkin Snickerdoodles

Soft, chewy cinnamon sugar cookies with a bit of autumn flare.

Makes about 40-50 cookies.

2 1/2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp pumpkin pie spice
1 tsp cinnamon
1/4 tsp nutmeg (optional for extra spice)
Pinch allspice (optional for extra spice)
1/2 cup (1 stick) butter, softened
3/4 cup granulated sugar
3/4 cup brown sugar
3/4 cup pumpkin puree
1 egg
2 tsp vanilla extract
1/2 cup cinnamon chips (optional)
For rolling: 1/4 cup granulated sugar, 1/2 tsp pumpkin pie spice, 1/2 tsp cinnamon, pinch nutmeg (optional), pinch allspice (optional)

In a medium bowl, combine flour, baking powder, baking soda, salt, and spices and set aside.
In a large bowl, combine the butter and the sugars until well mixed. My trick for this is to mash and smear with the back of a spoon.
Add pumpkin puree, egg, and vanilla to the butter-sugar mixture. Mix well- it will still appear gritty.
Add the dry ingredients to the wet ingredients a little at a time and mix until the dough is uniform
Chill dough for at least a half hour.
Preheat oven to 350 F and line baking sheets with parchment paper.
In a small bowl, mix the sugar and spices for rolling.
Take the dough out- it will still be slightly sticky- and roll into about 1 1/2 inch balls.
Roll the balls in the sugar and spice mix and place on cookie sheet at least an inch apart.
Bake for 10 minutes, until the cookies feel slightly firm when poked.