Snickerdoodles are one of my favorite types of cookies. I make them every year around the holidays. I’ve made regular snickerdoodles, eggnog snickerdoodles and most recently, pumpkin snickerdoodles! Since it’s still fall and I was craving them (just blame it on the pregnancy), I made these. I used a recipe I found on Pinterest and I really loved how they turned out. These are just so great for fall and great to add to your Thanksgiving table!!
Ingredients:
¾ cup sugar
1/2 Cup brown sugar
1 cup butter, softened
1/4 cup shortening
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
1 (3.4 oz) box vanilla instant pudding
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
for rolling:
1/2 cup sugar
2 teaspoons cinnamon
Step 1: In a medium bowl, cream the sugars, butter, shortening and vanilla until light and fluffy.
Step 2: Add eggs, one at a time, beating well after each one. This helps them get integrated well into the batter. Scrape the bowl, if needed.
Step 3: Sift together all the dry ingredients – flour through pumpkin pie spice.
Step 4: Gradually add the dry ingredients to the wet ingredients. Beat until just combined. At this point, its best to let the batter chill for at least an hour. I actually made this batter days in advance, so you can keep it in fridge overnight or a couple days. 
Step 5: Preheat the oven to 375 degrees. Mix together the sugar and cinnamon.
Step 6: Once batter is soft enough to roll, roll into to small balls and then roll in the cinnamon sugar mixture.
Step 7: Place on cookie sheets with parchment or a Silpat Baking Mat, about 2 inches apart. I hate it when my cookies grow together if they are too close!
Step 8: Bake for 10-12 minutes. After letting it cool for a few minute, let them finish cooling on a wire rack.
I hope y’all enjoy as much as I did!
PUMPKIN SPICE SNICKERDOODLES
Ingredients:
¾ cup sugar
1/2 Cup brown sugar
1 cup butter, softened
1/4 cup shortening
2 teaspoons vanilla
2 large eggs
3 cups all purpose flour
1 (3.4 oz) box vanilla instant pudding
2 teaspoons cream of tartar
1 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons pumpkin pie spice
for rolling:
1/2 cup sugar
2 teaspoons cinnamon
DIRECTIONS:
Step 1: In a medium bowl, cream the sugars, butter, shortening and vanilla until light and fluffy.
Step 2: Add eggs, one at a time, beating well after each one. This helps them get integrated well into the batter. Scrape the bowl, if needed.
Step 3: Sift together all the dry ingredients: flour, vanilla pudding mix, cream of tartar, baking soda, salt and pumpkin pie spice.
Step 4: Gradually add the dry ingredients to the wet ingredients. Beat until just combined. At this point, its best to let the batter chill for at least an hour.
Step 5: Preheat the oven to 375 degrees. Mix together the sugar and cinnamon.
Step 6: Once batter is soft enough to roll, roll into to small balls and then roll in the cinnamon sugar mixture.
Step 7: Place on cookie sheets with parchment or a silpat, about 2 inches apart.
Step 8: Bake for 10-12 minutes. After letting it cool for a few minute, let them finish cooling on a wire rack.
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