Pumpkin Spice Snickerdoodles

Ingredients

• 3/4 cup granulated sugar
• 1/2 cup light brown sugar
• 1 cup butter softened 2 sticks
• 1/4 cup vegetable shortening room temperature
• 2 tsp pure vanilla extract
• 2 large eggs
• 3 cups all purpose flour
• 1 3.4 oz box pumpkin spice instant pudding mix
• 2 tsp cream of tarter
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 2 tsp ground cinnamon

Method

1. Beat the granulated sugar, brown sugar, butter, shortening and vanilla together for about 2 minutes until light and fluffy.
2. Add eggs one at a time, mixing well after each and scraping the bowl as needed.
3. In a separate bowl, sift together the flour, pudding mix, cream of tartar, baking soda and salt.
4. With the mixer on low, gradually add the dry ingredients to the creamed mixture, mixing just until combined.
5. Cover the dough and chill for 1 hour or overnight.
6. Preheat the oven to 375°F and line two baking sheets with parchment paper.
7. Combine the granulated sugar and cinnamon in a shallow dish.
8. Scoop the dough into balls (about 2 oz each), roll in the cinnamon sugar mixture, and place on the baking sheets at least 2 inches apart. Flatten the centers slightly with the bottom of a glass.
9. Bake for 10-12 minutes. Cool on the pan for 5 minutes, then transfer to a cooling rack.
10. Store in an airtight container at room temperature.