A few people made their way to my blog this week through a link to some pumpkin snickerdoodles I made last year. This really had me craving them.
On the outside the look like regular snickerdoodles, but on the inside they are a nice golden orange.
I really enjoyed the recipe I tried out last year, but I wanted to create one that uses shortening, which I’ve read is what causes the crackling top for snickerdoodles.
So I play around with some recipes and hoped for the best. These came out perfect. Crispy on the outside, soft on the inside, with a taste of pumpkin and cinnamon.
Yield: 2 dozen cookies
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
1/4 cup butter, softened
1/4 cup shortening
3/4 cups white sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/8 teaspoon salt
3 tablespoons white sugar
3 teaspoons ground cinnamon
1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or silpat mats.
2. Cream together butter, shortening, 3/4 cup sugar,egg and the vanilla. Mix in the pumpkin. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded balls about 1 inch in diameter.
3. In a small bow, mix the 3 tablespoons sugar and cinnamon. Roll balls of dough in mixture to coat. Place 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball gently to flatten a little.
4. Bake 8 to 10 minutes, or until cookies are set but not too hard.
Adapted from All Recipes