Who is ready for Fall Baking and who is still hanging on to summer?!? When you are ready to bake… try this cookie first! Pumpkin Snickerdoodles are so delicious and the perfect treat! I share all the tips in my video! Be sure and watch.
[recipe title=”Pumpkin Snickerdoodles” servings=”about 34 cookies” preptime=”10 minutes” cooktime=”20 minutes” rating=”” image=”https://learneditfrommymom.com/wp-content/uploads/2024/09/pumpkin-snickerdoodles-3web.jpg”]
[recipe-ingredients]
– 1/2 cup salted butter, softened
– 1/2 cup vegetable shortening
– 1 1/2 cups plus 2 tablespoons sugar
– 1 medium egg
– 1/4 cup pumpkin puree
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1/2 teaspoon cinnamon
– 1/2 teaspoon pumpkin pie spice
– 1 teaspoon baking soda
– 1/4 teaspoon fine salt
– 1 1/2 teaspoons ground cinnamon
– 1/2 teaspoon pumpkin pie spice
[/recipe-ingredients]
[recipe-directions]
Preheat the oven to 350 degrees F. Press pumpkin purée in between 2 paper towels. Pressing out moisture. In a large bowl, combine the butter, shortening, 1 1/2 cups sugar, eggs and pumpkin and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, cinnamon, pumpkin pie spice, baking soda and salt, and stir into the shortening mixture. In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon and pumpkin pie spice. Shape the dough into 1 1/2-inch balls and roll each ball in the spiced sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.
[/recipe-directions]
[/recipe]
