Best cookie EVER! It's crisp on the outside, chewy on the inside and fragrant with the best of Fall's spices. You will love these Pumpkin Snickerdoodles!
Prep: 10 mins
Cook: 10 mins
Yields: 24 cookies
1 1/2 cups sugar
1/2 cup pumpkin
1/4 cup butter-flavored shortening
1/4 cup oil
2 large eggs (2 T. dry egg powder + 2-4 T. water)
3 cups flour (these are great with whole wheat flour...try 100%, half and half or just 1/4 cup...come on, be brave...you can do it!)
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoon cinnamon
1 teaspoon ground ginger
1/4 teaspoon ground cloves
(or you can replace cinnamon, ground ginger, and ground cloves with a heaping tablespoon of pumpkin pie spice)
Cinnamon Sugar Topping
1/4 cup sugar
2 teaspoons ground cinnamon
1Beat 1 1/2 cups sugar, the pumpkin, shortening, oil and eggs (or egg powder, if you used beans you may not need to add in any extra water) in large bowl with electric mixer on medium speed, or mis with soon. Stir in flour, cream of tartar, baking soda spices, and salt. (If you used powdered eggs, add water in now 2 T. at a time or until a soft dough forms). The dough should be soft but if it's too wet to handle, add in a little more flour (2 T. at a time) until the correct texture.
2Shape dough into balls. Mix 1/4 cup sugar and the cinnamon. Roll balls in cinnamon-sugar mixture. Place all 24 cookies on a single ungreased cookie sheet and chill in the fridge for 30 minutes-1 hour.
3When you're ready to bake pre-heat oven to 400 degrees and place cookies 2 inches apart on ungreased cookie sheet.
4Bake 8-10 minutes or until set. Immediately remove from cookie sheet wire rack.
Crystal is the author of the popular food storage book, I Can’t Believe It’s Food Storage and food storage blogger (her previous blog was Everyday Food Storage) where her job is to test out the latest food storage products, discover new ways to use them, and compile the newest, smartest, most authoritative information on food storage available. She has had several television appearances on Salt Lake’s Studio 5 and BYUtv.