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My review
Pumpkin Snickerdoodles
Jenn Harmon Jones
"These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!"
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Ingredients
1 h 30 m servings 220 calsOriginal recipe yields 24 servings
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Directions
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Prep
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- 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.
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
- 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.
- 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
Per Serving: 220 calories; 9 g fat; 33 g carbohydrates; 2.4 g protein; 8 mg cholesterol; 151 mg sodium. Full nutrition
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Reviews
Read all reviews 6780 Ratings
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Most helpful positive review
10/9/2014
This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substit...
Most helpful critical review
11/21/2014
These just did not impress me. I found them to be bland in flavor and did not like the cake-like texture of the cookie.
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10/9/2014
This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substit...
10/13/2014
These are a light, cake light cookie that is wonderful with a cup of coffee. I think the next time I would do half shortening, half butter just to enrich the flavor.
11/3/2015
Make these and then wait for two days before eating. I made these cookies for a gathering I was attending that evening. Thought they were rather bland for all the spices that are included in t...
10/15/2014
To say these are light and fluffy is an understatement; they practically melt in your mouth! I used my small scoop so I didn't have to handle the dough. I ended up with 78 cookies- perfect since...
11/21/2014
These just did not impress me. I found them to be bland in flavor and did not like the cake-like texture of the cookie.
11/2/2015
I did make some changes. I used 2 eggs & 2 teaspoons cream of tartar. I also used 1/2 butter & 1/2 shortening. I used a cookie stamp to flatten then them a little. My family didn't like the cake...
10/19/2015
Flattened the cookies after they cooked. Cooked for only 12 minutes, used pumpkin pie spice instead of allspice. It was a huge hit with my kids!
10/1/2015
Omgosh! Going straight into the fall rotation!!!! Made it per the recipe. Hit with the whole family!!