Pumpkin Snickerdoodles

In a large bowl, mix butter and sugars together until light and fluffy, 2–3 minutes. Blend in the pumpkin pie mix, egg and vanilla until smooth. Add in flour and baking powder until combined. Cover and refrigerate for 1–2 hours.

Preheat oven to 350ºF.

Combine sugar and spices in a small bowl.

Remove dough from refrigerator. Scoop out approximately 2 tablespoons of chilled dough and form a ball. Coat the cookie with the spiced sugar mix and place on cookie sheets (ungreased or lined with parchment paper/baking mats), 2 inches apart.

Bake for 10–12 minutes, until just set. Remove pans from oven. Let cookies cool on baking sheets for a few minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.

Makes 3 dozen or so.