Pumpkin Snickerdoodle Cookies with the neat egg

Directions

1. In a large bowl of a stand mixer, combine butter, shortening, sugar, neat eggs, and vanilla.  Mix for about 2 minutes on medium-low, or until light and fluffy.
2. In a separate bowl, mix together the flour, cream of tartar, baking soda, and salt.
3. Gradually add the dry ingredients to the butter mixture.  Then, add the pumpkin.
4. Refrigerate dough for 30 minutes to 1 hour.
5. In a shallow dish, mix together the sugar for rolling ingredients.
6. Roll dough into rounded tablespoon-sized balls and coat each ball with the sugar and spice mixture.
7. Place on the prepared cookie sheet, 2 inches apart.
8. Bake for 8-10 minutes or until the edges are slightly golden. Wait to cool and enjoy!