Pumpkin Snickerdoodle Recipe
A favorite snickerdoodle recipe gets a fall facelift with pumpkin puree and pumpkin pie spice!
Servings 6 dozen cookies
- 1 3/4 cups sugar divided
- 3/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1/4 cup pumpkin puree
- 2 large eggs
- 2 tablespoons milk
- 2 teaspoons vanilla extract
- 2 3/4 cups Pillsbury BEST® All Purpose Flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 tablespoon pumpkin pie spice
Heat oven to 400°F.
Combine 1 1⁄2 cups sugar, shortening, pumpkin puree, eggs, milk and vanilla in large bowl. Beat with electric mixer at medium speed until well blended.
Combine flour, cream of tartar, baking soda and salt in medium bowl. Add gradually to shortening mixture at low speed. Mix just until blended.
Combine remaining 1⁄4 cup sugar and pumpkin pie spice in small bowl. Shape dough into 1-inch balls. Roll in pumpkin spice/sugar mixture. Place 2 inches apart on ungreased baking sheets.
Bake 7 to 8 minutes. Cool 2 minutes on baking sheets. Place on cooling racks to cool completely.