Pumpkin Snickerdoodle Cookies

FROM SIX SISTER”S STUFF
Pumpkin Snickerdoodle Cookies
Ingredients:
1 stick (1/2 cup) margarine

1/2 cup shortening
1 cup white 
sugar
1/2 cup light 
brown sugar
3/4 cup unsweetened pumpkin puree
1 large 
egg
3 1/4 cups flour
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 tsp 
cinnamon

Directions:
Preheat oven to 400 degrees.
Mix together the margarine, shortening, sugars, pumpkin, and egg, beat well. Add in the flour, baking powder, baking soda, salt, and cinnamon and mix until well-blended.
Chill dough for about 30 minutes (or cheat like me and throw it in the freezer for about 10 minutes). Roll into balls the size of small walnuts.
In a separate bowl, mix 1/2 cup sugar with 1 Tablespoon cinnamon and 1/2 tsp ground ginger (more or less depending on how you like it). Roll dough balls in sugar mixture until completely covered.
Place dough balls about 2″ apart on ungreased cookie sheet.
Bake 7-9 minutes until lightly browned, but still soft.
Makes about 4-5 dozen 
cookies.

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