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Pumpkin Snickerdoodles
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
105 minutes
Indulge in irresistible pumpkin snickerdoodle cookies for a delightful treat!
Ingredients:
  • 1 cup shortening
  • 3.75 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 0.25 teaspoon ground nutmeg
  • 1 cup white sugar
  • 0.5 cup light brown sugar
  • 0.75 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 0.5 cup white sugar
  • 0.25 teaspoon allspice
Instructions:
  • Combine flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg in a bowl and whisk together until well mixed.
  • Using an electric mixer, whip shortening and both sugars until fluffy. Mix in pumpkin puree, then add eggs and vanilla, beating until smooth. Slowly incorporate flour mixture until just combined. Chill covered in the refrigerator for at least 1 hour before use.
  • Preheat the oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
  • Prepare the topping by combining sugar, cinnamon, and allspice in a small bowl and whisking until well mixed.
  • Take the dough out of the refrigerator and shape it into 1-inch balls. Coat the balls with the topping and arrange them 2 inches apart on the baking sheets. Gently press down on each ball with a flat-bottomed glass to slightly flatten.
  • Bake in the preheated oven for 12 to 13 minutes until golden and set. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

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