Pumpkin Snickerdoodles
Serves: About 5 Dozen Cookies
  • ½ cup vegetable shortening
  • ½ cup margarine
  • 1¾ cups sugar
  • ½ cup canned 100% pure pumpkin puree
  • 2 eggs
  • 2½ tsp. vanilla extract
  • 2¾ cups all purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
  1. In a mixer fitted with a paddle attachment cream the shortening and margarine with the sugar.
  2. Add in the pumpkin and then the eggs and beat until incorporated.
  3. Add in the vanilla and mix to combine.
  4. Turn off the mixer and add in the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger and salt.
  5. Turn the mixer on slowly so the flour doesn't fly all over the kitchen and mix until the dough comes together. Try not to mix too long or your cookies will be tough and not tender.
  6. Chill the dough for at least an hour in the fridge or freezer.
  7. Heat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. In a small bowl combine ¼ cup sugar and 1 Tbs. cinnamon.
  10. Form the dough into balls (I use a 2 tsp. size cookie scoop) and roll in the cinnamon sugar.
  11. Place cookies on parchment lined cookie sheets and bake for 8-10 minutes until the edges are slightly browned. The cookies will continue to bake once they come out of the oven so don't worry if they look a little underdone. Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack.
Recipe by Lil' Miss Cakes at https://lilmisscakes.com/2011/pumpkin-snickerdoodles-2