Pumpkin Snickerdoodles

Try this pumpkin snickerdoodle recipe for decadent melt-in-your-mouth cookies that are sure to delight!

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 220 Calories

Ingredients

• 1 cup white sugar
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• 1 cup shortening
• 1 teaspoon salt
• 1 teaspoon cream of tartar
• 1 large egg
• 0.5 cup white sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 0.25 teaspoon ground nutmeg
• 0.75 cup pumpkin puree
• 0.5 cup light brown sugar
• 3.75 cups all-purpose flour
• 0.25 teaspoon allspice

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

Step 2

Bake 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.

Step 3

Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.

Step 4

Beat shortening and both sugars together in a bowl with an electric mixer until light and fluffy. Stir in pumpkin purée, then beat in eggs and vanilla. Gradually stir in flour mixture until just combined. Cover and refrigerate until chilled, at least 1 hour.

Step 5

Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.

Step 6

Remove dough from the refrigerator and roll into 1-inch balls. Roll balls in topping and place 2 inches apart on the prepared baking sheets. Flatten each ball slightly with a flat-bottomed glass.