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!
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
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.