Pumpkin Snickerdoodles

Ingredients:

• 3/4 cup butter (, softened)
• 1/4 cup shortening
• 3/4 cups granulated sugar
• ¾ cups light brown sugar
• 1 large egg
• ½ cup pumpkin puree (canned, or homemade)
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 3 teaspoons pumpkin pie spice
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• ¼ cup granulated sugar (, for rolling the dough balls)
• 1 Tablespoon ground cinnamon (, for rolling the dough balls)
{

Instructions:

1. Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.
2. Combine wet ingredients: Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together for a few minutes, until light and fluffy. Mix in eggs, pumpkin, and vanilla.
3. Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.
4. Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon.
5. Roll into balls and roll each ball in cinnamon sugar. Place on baking sheet, 2 inches apart. Using the palm of your hand or bottom of a glass, lightly flatten each cookie dough ball.
6. Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.