Try this easy recipe for pumpkin snickerdoodles that will melt in your mouth. They're also good when baked as bar cookies and topped with cream cheese frosting.
Ingredients
- ¾ cups all-purpose flour: 3 piece
- ½ teaspoons baking powder: 1 piece
- ½ teaspoons ground cinnamon: 1 piece
- cream of tartar: 1 tsp
- salt: 1 tsp
- ground nutmeg: 0.25 tsp
- shortening: 1 cup
- white sugar: 1 cup
- light brown sugar: 0.5 cup
- pumpkin puree: 0.75 cup
- egg: 1 piece
- vanilla extract: 2 tsp
- white sugar: 0.5 cup
- ground cinnamon: 1 tsp
- allspice: 0.25 tsp
Metric Conversion
Stages of cooking
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Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.
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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.
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Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
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Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.
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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.
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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.
