Pumpkin Snickerdoodle Cookies

Who ever thought of the name Snickerdoodles? How strange is that name?! When I tried to look it up it says that it is probably of German origin, and just a spin on a German word that means, “snail dumpling”. Which is interesting, except for…. WHY IN THE WORLD WOULD YOU CALL A COOKIE A SNAIL DUMPLING??!?!!! I am choosing to believe that it is because they make people snicker because they are sooo delicious. So there you have it!

To make these delicious pumpkin snickerdoodles, begin by creaming your shortening and sugars. Beat them with your stand mixer for 2-4 minutes or until light and fluffy. Make sure to scrape the sides of the bowl as you go. You can substitute margarine for the shortening if you need to.

After you have creamed your butter and sugars add your eggs, and pumpkin. Beat until smooth, scraping sides.

In a separate bowl mix together your flour, cream of tartar, soda and salt. Stir with a fork until well blended.

Add your dry ingredients to your wet ingredients. Beat on low just until blended, do not over mix. Place the cookie dough in the fridge to chill for 1 hour.

Prepare cinnamon sugar. You want approximately 1 tablespoon of cinnamon for 1/3 cup of white granulated sugar. Pour your cinnamon sugar into a dish.

When your dough is chilled, remove it from the fridge. Form 1/1.5 inch balls and then roll the dough in the cinnamon sugar mixture.

Transfer the balls to a cookie sheet with parchment paper or a silicone mat. Cook at 375°F for 5-7 minutes. They should be light fluffy in texture. Allow to cool on a baking rack.