These cookies are THE perfect fall cookie! Cinnamony with hints of  pumpkin, allspice, and ginger. Now, I love me a soft cookie, and these are just that. Soft and scrumdeedleyumptious. It’s sort of a cake meets cookie deal. Love at first bite!

Now, today’s post is not soley to get you drooling… it is of special importance: There is a bake sale being hosted by Erin over on The Spiffy Cookie. It’s to raise money for her friend’s brother, Dave, who lost a leg in a motorcycle accident in August.

I know how devastating a horrific accident like this can be, emotionally and financially. You may remember me telling ya’ll about my dear friend Katie’s little girl, Harper, who lost 3 of her fingers? Well that cost them more than $10,000. Insane.

Dave, like Harper, has had to undergo surgery as well as rehabilitation. He will also need to purchase a prosthetic leg when this is all said and done. Talk about serious $$. I know Dave will be needing the support from his friends and family emotionally and physically, but those of us who don’t know him can still help out in some way… financially! Head over to Erin’s site and check out the bake sale going on! Bid on some yummy baked goods and help a worthy cause in the process! All money collected will be given to Dave to help purchase a prosthesis and pay his medical bills.

Go bid on these cookies now… they are UH-mazing, plus the winning bid will get a little something extra thrown in (HINT) 😉

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Pumpkin Snickerdoodles

Yield: 24 large cookies (or 48 small)

Prep Time: 15 minutes (plus one hour rest time)

Cook Time: 12-16 minutes

Total Time: 1 1/ 2 hours (including the inactive hour)

The perfect fall cookie... hints of pumpkin and warm fall spices!

Ingredients:

For the Rolling Sugar:
1/2 cup granulated white sugar
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon allspice

For the Cookies:
1 cup (2 sticks) unsalted butter, room temperature
1 1/2 cups granulated white sugar
3/4 cup pure unsweetened pumpkin puree
1 large egg
2 teaspoons vanilla extract
3 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt

Directions:

For the Rolling Sugar:
Mix together ingredients in a shallow bowl and set aside until ready to use.

For the Cookies:
In your stand mixer (or large bowl and hand mixer), cream together the butter and sugar. Add the pumpkin and mix well. Next, Add the egg and the vanilla and beat until mixed well; make sure you scrape down the sides intermittently.

In another bowl, whisk together the flour, baking powder, cinnamon, and salt. A little bit at a time, add the flour mixture to the wet ingredients and mix until just combined. Cover dough and refrigerate for at least 1 hour.

Preheat oven to 350º. Line 2 baking sheets with parchment paper, or spray with non-stick cooking spray. Scoop out roughly 2 tablespoons of the dough and roll into a ball (note: it's a pretty sticky dough if it's not chilled thoroughly), then roll in the sugar mixture. Place onto a cookie sheet leaving space between them (I fit about 8 cookies on each cookie sheet).

Last, take a glass and dip it in water followed by the sugar mixture. Gently press each cookie slightly; repeat the water/sugar step as necessary to prevent sticking.

Bake cookies for 12-16 minutes or until just beginning to golden (8-10 minutes for the small cookies). Remove from oven and allow to "set up" on cookie sheet for 3-5 minutes, then move to a cooling rack to finish cooling. Or eat them immediately because you are impatient like me.

Slightly adapted from Recipe Girl