Pumpkin Snickerdoodles

These were a huge hit at the office and a great autumn snack

Pumpkin Snickerdoodles (adapted from Sweet Peas Kitchen)

Ingredients
2 3/4 cups all-purpose flour
1 teaspoon baking soda
Generous pinch salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
½ teaspoon ground cloves
1 1/4 cups granulated sugar, divided
½ cup brown sugar
2 sticks unsalted butter, softened
1 large egg
3/4 cup pumpkin puree
2 teaspoons lemon juice
1 teaspoon vanilla
2 tablespoons + ½ teaspoon ground cinnamon 

Directions
1. Preheat oven to 400 degrees.  Line cookie sheets with wax paper
2. In a large bowl, whisk together flour, baking soda,  nutmeg, ginger, cloves, and ½ teaspoon cinnamon
3. Cream the butter, brown sugar, and 1 cup granulated sugar at medium speed until light and fluffy.  Add the egg and beat at medium speed until combined.  Add the vanilla and lemon juice, beat at medium speed to combine.  Add the pumpkin, beat at medium speed to combine.   Add the dry ingredients and beat at low speed until just combined.
4. Place the remaining 1/4 cup granulated sugar and 2 tablespoons cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a ball, then roll in the sugar mixture, and place it on the prepared baking sheet.   If the batter is too sticky, place in the fridge for 20 – 30 minutes until firmed up.  Repeat with the remaining dough, spacing the balls about 2 inches apart
5. Bake the cookies, until the edges are set but the centers are still soft and puffy, 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheets about 5 minutes; then move to a wire rack and cool completely