Pumpkin Snickerdoodles
These Pumpkin Snickerdoodles give you all the delicious taste of a snickerdoodle with perfect pumpkin flavor for fall.
Servings: 30 cookies
Ingredients
- 1 3/4 cups sugar (346.5 grams)
- 1/2 tablespoon cinnamon
- 1/2 teaspoon ginger
- 1/8 teaspoon nutmeg
- 1/8 teaspoon cloves
- 2 1/2 cups all purpose flour (300 grams)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 tablespoons unsalted butter room temperature (113 grams)
- 1/2 cup vegetable shortening
- 1 egg yolk (92 grams)
- 1/2 cup 100% pumpkin puree (45.4 grams)
Instructions
- Preheat your oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
- In a small bowl whisk together 1/4 cup sugar, cinnamon, ginger, cloves, and nutmeg. Set aside.
- In a medium bowl whisk together the all purpose flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl or the bowl of a stand mixer, beat the butter, shortening, and 1 1/2 cups sugar together until the mixture is light and fluffy, about 3 to 6 minutes.
- With the mixer on low, add in the egg yolk, and then once combined, add in the pumpkin puree.
- Add the flour mixture all at once. Set the mixer to very low and beat until it is just well enough combined that it won't fly everywhere. Turn up the mixer to high and beat until just combined, about 15 seconds. Give the batter a final stir with a spatula to make sure it is combined.
- Using a 1 1/2 tablespoon cookie scoop, scoop the cookies, roll them into balls and then roll them in the sugar and spice mixture. Place on a parchment lined cookie tray and bake (one tray at a time in the middle rack of the oven) 2 1/2 inches apart. Bake for 10 to 12 minutes rotating the tray half way through. Remove the cookies when the edges just begin to turn golden brown.
- Let the cookies cool on the baking sheet for 10 minutes before transfering to a wire rack.