Pumpkin Snickerdoodles

8 oz softened, butter
1 1/2 c sugar
1/2 c canned pumpkin
1 t cream of tarter
1/2 t salt
1/2 t baking soda
2 t vanilla extract
1 large egg
3 c plus 2 T flour
1/3 c sugar
1 t pumpkin pie spice
1 t cinnamon

Beat the butter on medium speed. Add 1 1/2 c sugar and canned pumpkin. Beat until fluffy. Add cream of tartar, salt and baking soda. Mix well. Add vanilla and egg. Beat until well mixed. Add flour in two increments, beating until just incorporated. Cover dough with plastic wrap and chill for 1 hour. Preheat oven to 350 degrees.

Mix 1/3 sugar, pumpkin pie spice and cinnamon to create coating. Remove half of dough from refrigerator and roll into 1 1/2 inch balls. Roll balls in coating, covering all sides. Place on cookie sheet 2 inces apart. Bake 12-14 miutes. Allow cookies to cool 5 minutes, then transfer to cooling rack. Repeat process with other half of mixture.