Introduction: Pumpkin Spice Snickerdoodles
We received a LOT of pumpkins from our CSA this Fall. The majority of it became frozen pumpkin puree to be used at another time, but I reserved 2 cups specifically for making these cookies---because pumpkin cookies just makes sense.
1/2 cup softened butter
3/4 cup shortening
1/2 cup pumpkin puree
2 cups white sugar
1 tbs vanilla extract
1/2 tsp salt
1 tsp cream of tartar
3-4 cup flour (start on the lower side and add more as needed)
1 1/2 tsp ground cinnamon
1/4 tsp nutmeg
1 tsp baking soda
1/2 cup white sugar
1 tsp ground cinnamon OR 1/2 tbs pumpkin spice*
*alter to taste
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Step 1: Cookie Dough
Cream the butter, shortening, and sugar together. Then add the eggs, pumpkin puree, and vanilla and mix well. Add the salt, baking soda, cream of tartar, cinnamon, nutmeg and flour and mix. Add more flour if the dough is too sticky.
Step 2: Topping
Mix 1/2 cup of sugar and 1 tsp of cinnamon/pumpkin spices in a dish. Roll the dough into 1-2" size balls and then roll the ball in the sugar mix.
Step 3: Bake
Preheat the oven to 400. Line a cookie tray with parchment paper and place the balls on the tray.
You can either leave the balls as balls or flatten them a little. With this batch I added a tad too much flour and my cookies didn't spread.
Bake for 6-8 minutes.
Step 4: Cool
Remove the cookies from the oven and transfer them to a wire rack to cool. Store in an airtight container for up to 3-4 days.
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