PUMPKIN SNICKERDOODLE COOKIES RECIPE

Pumpkin Snickerdoodle Cookies Recipe image

Soft and chewy pumpkin cookies with a sweet, sugary crust.

Provided by Camille

Yield 60

Number Of Ingredients 14

Ingredients

1/2 cup butter
1/2 cup vegetable shortening
1 cup granulated sugar
1/2 cup light brown sugar
3/4 cup pure pumpkin puree
1 large egg
3 1/4 cups flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup sugar (for rolling)
1 Tablespoon cinnamon (for rolling)
1/2 teaspoon ground ginger (for rolling)

Steps:

Preheat oven to 400 degrees F.
Beat together butter, shortening, sugars, pumpkin, and egg.
Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
Chill dough in the refrigerator for 30-60 minutes.
Roll dough into 1-inch balls.
In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
Roll dough balls in sugar mixture until completely coated.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.

Nutrition Facts : Servingsize 1 serving, Calories 4879 kcal, Fat 201 g, SaturatedFat 84 g, Cholesterol 419 mg, Sodium 4334 mg, Carbohydrate 723 g, Sugar 379 g, Protein 65 mg