Pumpkin Snickerdoodles

Ingredients:

• 1 1/2 cups granulated sugar
• 1/2 cup (1 stick) butter, softened
• 1/2 cup shortening
• 2 large eggs
• 3/4 cup canned pumpkin puree
• 2 3/4 cups flour
• 2 tsp. cream of tartar
• 1 tsp. baking soda
• 1/4 tsp. salt
• 1/4 cup sugar, for topping
• 2 tsp. ground cinnamon, for topping

Instructions:

1. With a mixer cream together 1 1/2 cups sugar, butter, and shortening. Add pumpkin puree. Add eggs, 1 at a time, mixing until blended.

2. In a separate bowl, sift together flour, cream of tartar, baking soda, and salt. Combine wet ingredients into the dry ingredients and mix until all of the ingredients are incorporated together. Place the dough in the freezer to chill for about 1 1/2 hours as it is much too wet to work with in this state.

3. Once the dough has chilled, preheat oven to 350°F. In a small bowl combine 1/4 cup sugar and 2 tsp. ground cinnamon.

4. Using a medium cookie scoop, drop dough balls in cinnamon-sugar mixture and roll around until they're coated all over. Place the balls on an ungreased baking sheet. Bake for 12-14 minutes, just until the edges begin to brown. The middle of the cookies will appear to be undercooked. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.