• Line a baking sheet with parchment paper. NOTE: For this recipe, I used my Large Bonmat on the top of a Large Perforated Baking Sheet. Set aside.

PUMPKIN SPICE COOKIE DOUGH PREPARATION

• In the bowl of your stand mixer, with the paddle attachment on, cream the shortening with the white and brown sugar for 3 minutes on medium high speed.
  6.55 oz shortening, 7.05 oz granulated sugar, 3.55 oz light brown sugar
  
• Add the pumpkin purée and the eggs. Mix until just combined.
  4 oz pumpkin purée, 2 eggs
  
• In a separate mixing bowl, whisk together the all-purpose flour, cream of tartare, baking soda, sea salt and the Pumpkin Pie Spice.

  Fold it to your pumpkin preparation, mix on low until just combined. IMPORTANT: Do not over mix. Set aside.
  12.65 oz all-purpose flour, 2 tsp Cream of Tartar, 1 tsp baking soda, 1/4 tsp sea salt, 2 tsp pumpkin pie spice

CINNAMON SUGAR PREPARATION

• Mix in the granulated sugar and ground cinnamon together. Set aside.
  1 Tbsp ground cinnamon, 3.53 oz granulated sugar

ASSEMBLY

• Preheat oven to 350℉/180℃.

  The preparation will be a bit soft at that point, if you like, you can refrigerate the dough for 30 minutes. I skipped that process.

  Use a table spoon to scoop the cookie dough into the cinnamon sugar (about 1 1/2 tbsp in size). Use your fingers to roll.
  
• Transfer each Snickerdoodle onto your prepared baking sheet. Make room in between - at least 2" | 6 cm apart from each other as they will spread when baked.
  

BAKE!

• Bake for 9 minutes at 350℉/180℃. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they have puffed up, the top staying soft and the base lightly golden.

  Allow the cookies to cool down for a couple of hours. Enjoy! Autumn Leaves & Pumpkins Please!

  NOTE: These cookies are best when stored in a metal tin box up to 3 days.