Pumpkin Snickerdoodles Recipe
Pumpkin snickerdoodles are perhaps the only thing better than regular snickerdoodles. In fact, snickerdoodles generally are one of my favorite cookies to bake during the holiday season.
These pumpkin snickerdoodles are characterized by their cracked surface and by their delicious cinnamon and sugar coating.
During the fall, I usually have pumpkin puree left over from baking pies and like to add about a half of a cup to my Snickerdoodle recipe.
If you like a strong pumpkin flavor, you can always add more puree to your pumpkin snickerdoodles recipe.
More puree also tends to make the color of the cookies more orange on the interior. These cookies always turn out so soft and chewy. We like to enjoy ours with a large glass of milk.
Yield: 3 - 4 Dozen
Total Time: 1 Hour
1 1/2 cups Sugar
1/2 cup Butter
1/2 cup Shortening
2 3/4 cups Flour
2 tsp Cream of Tartar
1 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Pumpkin Pie Spice
1/2 Cup Pumpkin Puree
1 tsp Vanilla
1/4 cup Sugar
2 tsp Ground Cinnamon
Preheat oven to 400 degrees Fahrenheit.
Whisk together 1 1/2 cups of sugar, butter, shortening, and eggs. Stir in flour, cream of tartar, baking soda, salt, pumpkin pie spice, pumpkin puree, and vanilla until well blended.
Prepare a bowl containing 1/4 cup of Sugar and Ground Cinnamon.
Roll your cookies into 1" - 1 1/2" sized balls and roll the dough balls into the cinnamon and sugar mixture.
Place on cookie sheet.
Bake for 10 minutes.
Adapted from the Betty Crocker Snickerdoodle Recipe.