Pumpkin Recipe ⇝ Pumpkin Snickerdoodles

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!

Ingredients

• 1 cup shortening
• 1 cup white sugar
• ½ cup light brown sugar
• ¾ cup pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract
• 3 ¾ cups all-purpose flour
• 1 ½ teaspoons baking powder
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• ¼ teaspoon ground nutmeg
• ½ cup white sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon allspice

Cooking Directions

1. Beat 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.
2. Whisk 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.
3. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. Whisk 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.
5. 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.

Nutrition Facts

• calories220.3
• carbohydrateContent33 g
• cholesterolContent7.8 mg
• fatContent9 g
• fiberContent0.9 g
• proteinContent2.4 g
• saturatedFatContent2.3 g
• sodiumContent150.6 mg
• sugarContent17.3 g