Joyce’s Pumpkin Snickerdoodles
My daughter, Joyce, created the recipe for these Pumpkin Snickerdoodles. They are everything you want in a cookie, crispy, spice and pumpkiny! The perfect cookie to welcome fall!
Ingredients
15 ounces Pumpkin Puree
1/2 Cup Butter, softened
1 1/2 Cups Sugar
1/2 Cup Shortening
2 Whole Eggs
2 3/4 Cups Flour
2 Teaspoons Cream of Tartar
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
1/4 Cup Sugar
2 Teaspoons Cinnamon
Directions
Preheat oven to 400.
Mix Butter, Shortening and Eggs in large bowl
Stir in flour, cream of Tartar, Baking Soda and Salt
Mix in Pumpkin Puree
Mix together 1/4 C Sugar and 2 Teaspoons Cinnamon
Roll cookie dough into 1 1/4 inch balls
Roll balls thouroughly in Cinnamon Sugar mixture
Place balls 2 inches apart on ungreased baking sheet Bake 10 – 12 minutes until set.
Remove from baking sheet and let cool.
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