Pumpkin Spice Snickerdoodles
Soft and chewy pumpkin spice snickerdoodles! Made with real pumpkin and pumpkin spice!
Servings 48 cookies
Ingredients
- 2¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon salt
- 1/4 teaspoon pumpkin pie spice
- 1/4 teaspoon cinnamon
- ½ cup unsalted butter
- ½ cup butter-flavored shortening
- 1 cup granulated sugar
- 1/2 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1/4 cup pure pumpkin puree
Sugar Coating
- 1/2 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon pumpkin spice
Instructions
- In a large bowl whisk together flour, baking soda, cream of tartar, salt and pumpkin spice. Seat aside.
- In a large bowl, cream together butter , shortening, granulated sugar and brown sugar.
- Mix in eggs, vanilla extract and pure pumpkin puree.
- Gradually add the dry ingredients into the wet ingredients until a dough has form.
- Cover bowl with plastic wrap and refrigerate overnight (this will firm up the dough)
- Preheat oven to 325 F. Line a baking sheet with parchment paper & set aside.
- Mix together the sugar coating ingredients and set aside.
- Scoop out a heaping tablespoon of chilled dough, roll into a ball and coat in the sugar mixture.
- Place on the prepared baking sheet 2-inches apart. (refrigerate remaining dough between batches)
- Bake for 11-12 minutes.
- Remove from oven and let cookies sit on the pan for 2 minutes before moving to a cooling rack to finish cooling.
- Store cooled cookies in an air-tight container.