Pumpkin Snickerdoodles

Ingredients

• 0.5 teaspoon baking soda 
• 0.3 cup butter softened
• 1 teaspoon cream of tartar 
• 1  eggs 
• 2 cups flour all-purpose
• 3 teaspoons ground cinnamon 
• 0.5 cup pumpkin puree 
• 0.1 teaspoon salt 
• 0.3 cup shortening 
• 1 teaspoon vanilla extract 
• 3 tablespoons sugar white

Equipment

• baking sheet
• baking paper
• oven

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper or silpat mats.
2. Cream together butter, shortening, 3/4 cup sugar,egg and the vanilla.
3. Mix in the pumpkin. Blend in the flour, cream of tartar, soda and salt. Shape dough by rounded balls about 1 inch in diameter.
4. In a small bow, mix the 3 tablespoons sugar and cinnamon.
5. Roll balls of dough in mixture to coat.
6. Place 2 inches apart on ungreased baking sheets. Press palm of hand onto each ball gently to flatten a little.
7. Bake 8 to 10 minutes, or until cookies are set but not too hard.