Pumpkin Snickerdoodles

As of late, I usually bake something everything Sunday. I blame Fall. And Liam loves to help mix the dough so it's a great activity to cure the afternoon blues/boredom. As I mentioned in this post, I found this recipe from Six Sisters. They have the best recipes and anything I've made from them is scrumptious. Husband was craving snickerdoodles so I found this recipe that incorporated pumpkin. They turned out a-mazing! They were the perfect mix of fluffy and chewy. Needless to say, they didn't last long. 

Sidenote: The word snickerdoodle starts to sound really strange after awhile, no?
^^^He loved that spider sticker. Kept it there until after bath time!^^^
^^^This was about the time that Liam could no longer help. He had taken a handful of dough and shoved it in his mouth.^^^
^^^Dirtying everything mama just washed^^^
Silly me forgot to take a final picture of how they turned out. Guess you'll just have to trust me on this. :)

Pumpkin Snickerdoodle Cookies
1 stick (1/2 cup) margarine
1/2 cup shortening
1 cup white sugar
1/2 cup light brown sugar
3/4 cup unsweetened pumpkin puree
1 large egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2" apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen cookies.

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