• Place your Large Bonmat on the top of your 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 sugar, 3.55 oz light brown sugar
  
• Add the pumpkin purée and the eggs. Mix until 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 spices (Cinnamon, ginger, nutmeg and all spice). Add 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, 1 1/2 tsp ground cinnamon, 1/4 tsp ground ginger, 1/8 tsp ground nutmeg, 1/8 tsp ground all spice

CINNAMON SUGAR PREPARATION

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

ASSEMBLY

• Preheat oven to 350F/180C.
• The preparation is a bit soft at that point, if you like, you can refrigerate the dough for 30 minutes. I skip 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 "ball" onto the Large Bonmat at least 2"/6cm apart from each other.
  

BAKE!

• Bake for 9 minutes at 350F/180C. (Every oven heats differently, monitor your cookies from 8 minutes). It is ready when they don't look quite done and lightly golden brown around the edge, the top staying soft.
  
• Once your Pumpkin Spice Snickerdoodle Cookies are out of the oven, let them cool down completely on your baking sheet. Enjoy & Bon Appétit!
• N.B. Storage is best when placed in a metal box.