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.
Ingredients
- ½ cups white sugar: 1 piece
- shortening: 1 cup
- pumpkin puree: 0.5 cup
- eggs: 2 piece
- ½ cups all-purpose flour: 1 piece
- ½ cups whole wheat flour: 1 piece
- cream of tartar: 1 Tbsp
- ½ teaspoons baking soda: 1 piece
- ground cinnamon: 1 tsp
- ground nutmeg: 0.25 tsp
- ground ginger: 0.25 tsp
- ground allspice: 0.25 tsp
- ground cloves: 0.25 tsp
- white sugar: 0.25 cup (or as needed)
Metric Conversion
Stages of cooking
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Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
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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.
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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.
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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.
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Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.
