1/2cup(113 grams) unsalted butter, at room temperature
1/2cup(95 grams) shortening (I use Crisco butter flavor)
1cup(210 grams) granulated sugar
1extra large egg, at room temperature
1heaping teaspoon pumpkin spice
1/2of a 15-ounce can of pumpkin (not pumpkin pie filling) This will be a SCANT cup.
2 1/2cups(313 grams) all purpose flour (measure by fluffing, scooping, and leveling)
2/3cup(150 grams) granulated sugar
Preheat the oven to 350F
Cream the butter and shortening with the sugar together until well combined. Beat in the egg, scraping down the sides of the bowl well.
Beat in the extract, spices, and pumpkin. Blend in the baking powder, baking soda, and salt, then add the flour and mix just until there is no dry flour left. Scrap the sides and bottom of the bowl to be sure everything is well combined.
Use a 1 3/4 inch cookie scoop to portion out the dough and roll in the granulated sugar. I find it easiest to first shower the ball of dough with sugar and then roll it gently in my palms, adding more sugar as needed. More is better when it comes to the sugar coating, so be liberal.
Place the balls of dough on a parchment lined cookie sheet, 2 inches apart, and use the bottom of a small glass to press down ever so gently to flatten just a little.
Bake for about 10 minutes, making sure not to over bake: you don't want to dry the cookies out. Be sure to check your oven's temperature with an oven thermometor to be sure. I sprinkle the cookies with a little more sugar just as they come out of the oven.
Let the cookies sit for a couple of minutes on the baking sheet and then carefully remove them to a cooling rack. The cookies will be delicate at first, but will firm up as they cool. Makes about 30 cookies.
If your dough is literally too wet to roll, even when you sprinkle it liberally with sugar, fold in a little more flour.
I like to bake a test cookie or two before I commit a whole pan to the oven.