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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Pumpkin Snickerdoodle Cookies Recipe

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This recipe for Pumpkin Snickerdoodle Cookies is from SWOPE Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup butter, softened
½ cup butter-flavored shortening
1 cup sugar
½ cup brown sugar
¾ cup pure pumpkin
1 tbsp Vanilla
2 ¾ cups flour
1 ½ tsp cream and tarter
1 tsp Baking Soda
¼ tsp baking powder
1 tsp pumpkin pie spice
¼ tsp salt

Sugar mixture:
4 tbsp sugar
3 tsp cinnamon
1 tsp pumpkin pie spice
Directions:
Directions:
1. Cream butter, shortening, and sugar in a large bowl.
2. Add Pumpkin and vanilla to the bowl and mix well.
3. In a separate medium bowl, combine flour, tartar, baking soda, baking powder, pumpkin spice, and salt.
4. Add flour mixture to creamed mixture. Refrigerate the dough for at least 30 minutes
5. Preheat the oven to 375ºF
6. Combine sugar spices in a small bowl by mixing the sugar, cinnamon, and pumpkin pie spices together.
7. Form cookie dough from the fridge into small 1 inch balls
8. Roll balls in a sugar mixture and place them on a parchment-lined cookie sheet.
9. Bake for 8 minutes.
10. Remove and cool cookies on sheet for 2 minutes then transfer it to a cooling rack.

 

 

 

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