Pumpkin Snickerdoodle Cookies

Preheat oven to 375-degrees. Line two baking sheets with parchment paper and set aside. Place pure pumpkin in between a tea towel, or several paper towels, and gently press out the excess moisture.

In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter at medium-high speed until light and creamy. Add the sugar and pure pumpkin to the butter and beat until the mixture is light and fluffy. Add the egg, vanilla extract, pumpkin spice extract and water to the butter-sugar mixture. Mix until combined.

Change the mixer speed to low and add the flour, cream of tartar, baking soda, cornstarch, pumpkin pie spice, nutmeg and salt to the bowl. Mix until ingredients are just incorporated. Remove the bowl from the mixer.

PREPARE TOPPING: In a small bowl, combine the sugar and pumpkin pie spice. Using a standard sized cookie scoop, scoop cookie dough balls. Roll each cookie dough ball into the pumpkin pie spice-sugar mixture and place cookies on prepared baking sheets.

Bake cookies, one cookie sheet at a time, in 375-degree oven for 12-minutes. Remove baked cookies from the oven. Let baked cookies set on the cookie sheet for several minutes before transferring cookies to a wire rack to finish cooling. Repeat process with second cookie sheet.