Pumpkin Snickerdoodles
Author: 
 
Ingredients
  • 1-1/4 cups granulated sugar, divided
  • 2 teaspoons pumpkin pie spice, divided
  • 2 teaspoons cinnamon
  • ½ cup unsalted butter, softened
  • ½ cup solid vegetable shortening (Crisco)
  • ½ cup firmly packed light brown sugar
  • ¾ cup canned pumpkin purée
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon table salt
Instructions
  1. In a small bowl stir together the ¼ cup of the sugar, 1 teaspoon of the pumpkin pie spice, and the cinnamon. Set aside.
  2. In large bowl of electric mixer combine the butter, shortening, remaining 1 cup granulated sugar, and brown sugar. Beat until light and fluffy. Mix in the pumpkin and vanilla.
  3. In a medium bowl whisk together the flour, cream of tartar, baking soda, baking powder, the remaining 1 teaspoon pumpkin pie spice, and salt. Gradually add to the pumpkin mixture, stirring until well combined. Cover and refrigerate the dough at least 3 hours, or overnight. Dough will also keep for several days.
  4. When ready to bake, preheat oven to 375 degrees F. Use a nonstick pan or line baking sheet with parchment. Roll dough into 1-inch balls or use a cookie scoop. Toss each ball in the reserved cinnamon-sugar mixture. Place coated cookie balls 2-inches apart on baking sheet. Bake until edges are just brown, about 8 to 9 minutes. Cool cookies on baking sheet for 2 minutes before removing to a cool rack and cool completely.
Recipe by The Culinary Cellar at https://theculinarycellar.com/pumpkin-snickerdoodles/