Would you care for some Pumpkin Snickerdoodles with a cup of Twinings Pumpkin Chai Tea? I'd love to share some with you! I'm using my pumpkin teapot and matching cream and sugar...such fun to use in the Fall.
Even though I use this teacup that I found on Ebay, for St. Patrick's Day, I love how it blended with the green in my teapot.
I have been using the same Snickerdoodle recipe, from my old Betty Crocker Cookbook, since my kids were little. This time, I changed it up a bit, by adding some pumpkin, in place of some of the shortening, and added pumpkin pie spices, in place of cinnamon. Here's my adapted recipe:
- 1 1/2 cups sugar
- 1/2 cup butter or margarine, softened
- 1/4 cup shortening
- 1/4 cup pumpkin puree
- 2 eggs
- 2 3/4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon pumpkin pie spice
- Heat oven to 400 degrees.
- Mix 1 1/2 cups sugar, the butter, shortening, pumpkin and eggs in large bowl. Stir in flour, cream of tartar, baking soda and salt.
- Shape dough into 1 1/4-inch balls. Mix 1/4 cup sugar and the pumpkin pie spice. Roll balls in spice-sugar mixture. Place 2 inches apart on ungreased cookie sheet ( I used parchment lined sheets.
- Bake 8 to 10 minutes or until set. Remove from cookie sheet to wire rack.
I just wanted to show you how pretty my Mandevilla vine is, from the back of my fence. My youngest son hung the roll-up shade and attached it to the top of pergola, a couple of years ago. It keeps my patio shaded from the western sun and keeps the area cooler. Wasn't that so nice of him?
I am sharing this with these lovely parties: I was featured at: