Pumpkin Spice Snickerdoodle Cookies

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons pumpkin pie spice
• 1/2 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 1 1/2 cups granulated sugar
• 1/3 cup pumpkin puree
• 1 egg
• 1 teaspoon vanilla extract
• 1/3 cup granulated sugar, for coating
• 1 tablespoon ground cinnamon, for coating
• 1/2 teaspoon pumpkin pie spice, for coating

Method

1. 1

   Whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice in a medium bowl.

2. 2

   In a large bowl, beat the butter, shortening, and 1 1/2 cups granulated sugar with a mixer on medium speed until light and fluffy, about 3 minutes.

   3:00 · Cream butter and sugar
3. 3

   Beat in the pumpkin puree, egg, and vanilla extract until smooth and well combined.

4. 4

   Add the flour mixture to the wet ingredients in two additions, mixing on low speed just until a soft dough forms.

5. 5

   Cover the dough and refrigerate until firm enough to roll, about 30 minutes.

   30:00 · Chill dough
6. 6

   Preheat the oven to 375°F and line two baking sheets with parchment paper.

7. 7

   In a small bowl, stir together the coating sugar, cinnamon, and pumpkin pie spice.

8. 8

   Scoop the dough into 1 1/2-tablespoon balls and roll each between your palms, then roll in the cinnamon-sugar mixture to coat completely.

9. 9

   Arrange the balls 2 inches apart on the prepared baking sheets, 12 per sheet.

10. 10

    Bake one sheet at a time until the edges are set but the centers still look soft, 10 to 12 minutes.

    10:00 · Bake cookies
11. 11

    Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

    5:00 · Cool on sheet