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Pumpkin Spice Snickerdoodles Recipe

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This recipe for Pumpkin Spice Snickerdoodles is from The Fisher Family Cookbook Project, 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:  
3/4 cup granulated sugar
1/2 cup brown sugar
1 cup butter softened (Crisco)
1/4 cup Crisco
2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 3.4 oz box pumpkin spice instant pudding mix
(I substituted 1 box vanilla pudding and 2 teaspoons pumpkin pie spice)
2 teaspoons cream of tartar
1 tsp baking soda
1/4 teaspoon salt

1/2 cup granulated sugar
2 teaspoons ground cinnamon
Directions:
Directions:
375º
12 minutes

In a medium size mixing bowl using an electric mixer, cream together the sugar, brown sugar, butter, shortening and vanilla for 2 minutes or until light and fluffy.

Add the eggs one at a time beating well after each addition. Stop and scrape the sides of the bowl as needed.

In a separate bowl sift together the flour, pudding mix, cream of tarter, baking soda and salt (pumpkin pie spice)

Lower the speed of the mixer and gradually add the dry ingredients to the creamed mixture. Beat just until fully combined. Cover and chill for 1 hour or overnight.

Preheat oven, line baking sheets with parchment paper or use silpat.

In a shallow dish mix together the granulated sugar and cinnamon.

Use a 2 oz cookie scoop to divide the dough. Shape into a ball and roll in the cinnamon sugar.

Place onto the baking sheet at least 2 inches apart. Flatten the centers slightly using the bottom of a glass.

Bake for 10-12 minutes. Cool on the pan for 5 minutes then remove to a cooling rack.

Store tightly sealed at room temperature.

 

 

 

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