Pumpkin Spice Snickerdoodles

Light, airy, and sweet spice cookies. I developed this recipe as a way to enjoy the rest of the can of pumpkin. Store in an airtight container.

• Preparation Time: 20 mins
• Cooking Time: 8 mins
• Total Time: 28 mins
• Calories: 78 Calories

Ingredients

• 2 eggs
• 1 ½ cups white sugar
• 1 ½ cups all-purpose flour
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground cinnamon
• 1 cup shortening
• ¼ teaspoon ground allspice
• 1 ½ cups whole wheat flour
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 ½ teaspoons baking soda
• 1 tablespoon cream of tartar
• ½ cup pumpkin puree
• ¼ cup white sugar, or as needed

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.

Step 2

Combine 1 1/2 cup sugar and shortening in a large bowl; beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.

Step 3

Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.

Step 4

Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.

Step 5

Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.