Pumpkin Spice Snickerdoodles

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting.. I used 1/2 cup of shortening and 1/2 cup of smart balance butter and it turned out great. Oh and when rolling the dough in the sugar and cinnamon mixture, try substituting the granulated sugar for turbinado cane sugar ( sugar in the raw) It gives it a crunchier texture. I also used more cinnamon and a bit nutmeg and cloves to give it more of a pumpkin pie taste. They turned out really well and the kids have enjoyed them.







I was a little scared on the outcome given some previous reviews. Thankfully these came out perfect and delicious. My husband gave it 5 stars. I can only believe that the previous reviewer(s) didn't follow the directions correctly. I would advise as with any other recipe where you cream the fat and sugars together to beat for approximately 3 minutes to get that fluffy consistency.

Get the recipe here >> Pumpkin Spice Snickerdoodles @ fromvalerieskitchen.com

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