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Ingredients
- PUMPKIN SPICE TOPPING:
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 8 tablespoons (1 stick) unsalted butter
- 1/2 cup pure vegetable shortening
- 1 1/2 cups sugar, plus more if needed
- 1 teaspoon ground cinnamon
- 2 large eggs
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- 2 tablespoon pumpkin pie spice
- 1/2 teaspoon cinnamon
- 1 cup sugar
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- SUGAR AND SPICE TOPPING:
- 1 cup sugar
- 1 1/2 teaspoons cinnamon
- 2 teaspoons ground nutmeg
Details
Adapted from calamitykitchen.com
Preparation
Step 1
Preheat the oven to 400 degrees, with the rack in top of the oven. Line the baking sheet with Silpat baking mats or parchment paper; set aside.
Sift together flour, cream of tartar, baking soda, cinnamon, and salt; set aside.
In the bowl of an electric mixer fitted with a paddle attachment, combine butter, shortening, and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 2 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
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PUMPKIN SPICE TOPPING:
In a small bowl, combine 1 cup sugar, cinnamon and the ground pumpkin pie spice mix and. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in pumpkin pie spiced sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 9-10 minutes, rotating the baking sheets after 4 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
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SUGAR AND SPICE TOPPING:
In a small bowl, combine 1/2 cup sugar and the ground cinnamon and nutmeg. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon nutmeg sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 9-10 minutes, rotating the baking sheets after 4 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.
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