Pumpkin Snickerdoodles.

• portions: 24 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

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

Preheat oven to 375 degrees F. Line a baking tray with parchment paper or silpat liner.

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 egg, pumpkin, and vanilla.

Add dry ingredients: Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.

Refrigerate dough for 10 minutes. Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and 1 Tablespoon ground cinnamon. Roll dough into 24 dough balls.

Roll dough balls 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.

Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

Nutrition

• Calories: 192 kcal
• Lipides Totaux: 8 g
• Lipides Saturés: 4 g
• Lipides Insaturés: 3 g
• Acides Gras Trans: 1 g
• Cholestérol: 22 mg
• Sodium: 145 mg
• Glucides Totaux: 28 g
• Fibres Diététiques: 1 g
• Sucres Totaux: 15 g
• Protéines: 2 g