Pumpkin Snickerdoodle Cookies

These cookies are amazing! They stay soft (at least for 36 hours – haven’t had one last longer than that yet), and are super easy to make.

Ingredients:

Dough-

1 stick (1/2 cup) butter
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree (1/2 can)
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon

To roll in-

1/2 cup sugar
1 Tbsp cinnamon
1/2 tsp ground ginger

Directions:

Preheat oven to 400 degrees.
Mix together the butter, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts. ** I use a small scoop instead of rolling by hand. MUCH faster and easier. **
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (do not leave out the ginger – adds an amazing flavor). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet. ** I line mine with parchment. **
Bake 7-9 minutes until lightly browned, but still soft. (Exactly 8 minutes in my oven.)
Makes about 5-6 dozen cookies.

Enjoy!!