Prep 40 mins
Cook 10 mins
Simply shape the dough into balls, roll the balls in a mixture of pumpkin pie spice and sugar, and bake.
- 1⁄2 cup butter, softened
- 1⁄2 cup shortening
- 1 cup sugar
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 egg
- 1 teaspoon vanilla
- 2 1⁄4 cups all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon pumpkin pie spice
- For Dough:.
- In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds.
- Add sugar, baking powder, and salt.
- Beat until combined, scraping sides of bowl occasionally.
- Beat in egg and vanilla until combined.
- Beat in as much of the flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- To Store Dough:
- Pack dough into an airtight container. Refrigerate for up to 3 days or freeze for up to 1 month.
- TO MAKE COOKIES:.
- If necessary, cover and chill dough about 1 hour or until easy to handle.
- Preheat oven to 375 degree F.
- In a small bowl stir together sugar and pumpkin pie spice. Shape dough into 1-inch balls.
- Roll each ball in sugar mixture to coat. Place balls 2 inches apart on an unerased cookie sheet.
- Bake in a preheated oven for 10 to 11 minutes or until edges are golden.
- Cool on cookie sheet for 1 minute.
- Transfer cookies to a wire rack and let cool.
- Makes about 40.
- To Store Cookies:
- Place cookies in layers separated by waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
The pumpkin pie spice was delish! Never used pumpkin spice for anything other than pie, so what a treat! Made for christmas eve snacks... lovely!!!
Yum, this was a delicious recipe! Nice soft cookies and I loved the flavor that the pumpkin pie spice added. I may add a touch of almond extract the next time that I make this. Thanks again!
Made for "Please Review My Recipe" Tag Game.
Boy these are great cookies - a nice twist on the traditional snickerdoodle! Loved the flavors of the pumpkin pie spice. I did let my dough sit in the fridge for about half an hour before I baked the cookies. Thanks for posting this recipe! Made for Photo Tag's Holiday Cookie Exchange 2009