Pumpkin Snickerdoodles your Family will Gobble Up!

Everyone is talking pumpkin this time of year. Pumpkin Spice lattes, pumpkin bread, even pumpkin parfaits are popular when fall rolls around! These pumpkin snickerdoodles are such a delicious treat, and will be a huge hit right through Thanksgiving! Everyone's looking for easy recipes to make for fall parties, and these cookies are so pretty! Get the kids in the kitchen to help. Serve them for dessert tonight! No one has to know how easy they were to make!

What You Need to Make Them

2 C sugar
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground allspice
1 C butter, room temp
2 eggs, room temp
1 ½ tsp vanilla
2 ¾ C flour
2 tsp cream of tartar
1 tsp baking soda
⅛ tsp salt
1 C of pumpkin spice chips

Chocolate Ingredients

1 bag of Ghirardelli  white chocolate wafers

Icing Ingredients:

2 egg whites
1 C powder sugar
½ tsp cream of tartar
1 tsp vanilla
Orange  and green gel food coloring

Cookie Directions:

-Combine the sugar, cinnamon, ginger, and allspice.
-Using a spoon remove a half cup of  the sugar mixture and put it in a  bowl.
-Cream the butter and the rest of the sugar mixture until it is light and fluffy.
-Add  the eggs and vanilla.
-Sift the flour, cream of tartar, baking soda and salt. Add this dry mixture gradually to creamed mixture and mix well.
-Add the pumpkin spice chips stirring well to mix throughout the cookie batter.
-Scoop the dough in a small ice cream scoop then;  put these balls onto the lined cookie sheet.
- Roll each dough ball into the sugar mixture.
-Put the dough balls at least 2 in. apart on the cookie sheets.
-Bake at 350 degrees for 10-13 minutes or until edges begin to brown.
-Allow for the cookies to slightly cool while still on the cookie sheet.
-Move to a wire rack to cool completely.

Chocolate Directions:

-Using a double boiler melt the white chocolate, stirring constantly.

Icing Directions:

-Separate the egg yolk from the whites. putting only the egg whites into a mixing bowl.
-Stir in the sugar, cream of tarter and vanilla to the egg whites.
-Beat on medium for 6 minutes.
-If the icing has the appearance of soup or is yellow in color add more powder sugar
-Divide the icing equally into two bowls.
-In the 1st bowl add some of the orange gel food coloring, stirring to blend in the color.
-In the 2nd bowl add some of the green gel food coloring, blend in all of the food coloring.
-Scoop all of the orange and green icing  in individual piping bags with #2 tips.

Adding the pumpkins and vines:

-Dip half of each cookie into the melted white chocolate.
-Allow to dry by laying the cookies on a cookie sheet lined with wax paper.
-Using the orange and green add the pumpkin and vines to each cookie.
-Begin by using the orange icing to make the pumpkin. Refer to the picture of the cookies for further examples.

-Allow the pumpkin to dry for 30 seconds before making adding the vines with the green icing.
-Allow this to dry completely.