Pumpkin Snickerdoodle Cookies with the neat egg

Pumpkin Snickerdoodle Cookies with the neat egg

Hey, Pumpkin!  These cinnamon and sugar topped, chewy pumpkin snickerdoodles will have your family reaching in the cookie jar all season long.


SERVINGS: Makes 36 cookies.



Cookie dough:

½ cup butter, softened

½ cup shortening

1 ½ cup sugar

2 neat eggs, prepared according to package instructions

2 teaspoons vanilla extract

3 ¼ cups flour

2 teaspoons cream of tartar

1 teaspoon baking soda

Pinch of salt

½ cup pumpkin puree


Sugar mixture for rolling:

2 tablespoons sugar

2 teaspoons cinnamon

½ teaspoon ground ginger

½ teaspoon ground nutmeg

¼ teaspoon ground allspice



Preheat the oven to 400 degrees.  Line a cookie sheet with parchment paper.

In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium low, or until light and fluffy.  In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.  Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.  Refrigerate dough for 30 minutes to 1 hour.  In a shallow dish, mix together the sugar for rolling ingredients.  Roll dough into rounded tablespoon sized balls and coat each ball with the sugar and spice mixture.  Place on the prepared cookie sheet, 2 inches apart.  Bake for 8-10 minutes or until the edges are slightly golden.