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Pumpkin Snickerdoodles Recipe

Recipe by: Jharmon27

"These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!"
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook15 m
  • Ready In1 h 30 m
  • 1Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.
  • 2Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
  • 3Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  • 4Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball with a flat-bottomed glass.
  • 5Bake in the preheated oven until golden and set, 12 to 13 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Ingredients
  • 24 servings
  • 220 cals
  • 1 cup shortening
  • 1 cup white sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 3/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • Topping:
  • 1/2 cup white sugar
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon allspice
Nutrition

Amount per serving ( 5 total)

  • Calories:
    220
    11%
  • Fat:
    9
    14%
  • Carbs:
    33
    11%
  • Protein:
    2.4
    5%
  • Cholesterol:
    8
    3%

Based on a 2,000 calorie diet

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