PUMPKIN SPICE SNICKERDOODLES
Ingredients
½ cup butter, softened
½ cup shortening
¾ cup pumpkin puree
1 ½ cups sugar
1 egg
1 teaspoon vanilla
3 cups flour
2 teaspoons pumpkin pie spice
1 teaspoon cinnamon
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
Sugar coating:
3 tablespoons sugar
3 teaspoons pumpkin pie spice
Preheat oven to 400 degrees.
Instructions
Preheat oven to 400 degrees.
Cream the butter, shortening, and pumpkin puree with sugar in the bowl of a stand mixer until smooth and well combined. Add the egg and mix until incorporated.
In a separate bowl, combine the flour, pumpkin pie spice, cinnamon, cream of tartar, baking soda, and salt. Whisk to combine.
With the mixer on low, slowly add the dry ingredients to the wet until fully incorporated. Refrigerate for 1 hour or more.
Mix the 2 tablespoons of sugar and 2 teaspoons of pumpkin pie spice in a small bowl and set aside.
Roll the chilled dough into 1-1 ½” balls and then roll to coat in the sugar mixture. Place 3” apart on cookie sheets and bake for 8-10 minutes until puffed and golden. Do not overcook.
Cool on wire racks for 15 minutes.
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