I'm making these tonight
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Pumpkin Snickerdoodle CookiesIngredients:
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Directions:
- Preheat oven to 400 degrees.
- Mix together the margarine, 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.
- In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it).
- Roll dough balls in sugar mixture until completely covered.
- Place dough balls about 2" apart on ungreased cookie sheet.
- Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.