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

Jenn Harmon Jones
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Topping:

Directions

Instructions Checklist
  • 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.

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  • 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

220 calories; 9 g total fat; 8 mg cholesterol; 151 mg sodium. 33 g carbohydrates; 2.4 g protein; Full Nutrition

Reviews (78)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/15/2014
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 substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice add a little more cinnamon or some pumpkin pie spice. I wasn't intending to rate this recipe just wanted to make this note. Read More
(103)

Most helpful critical review

Rating: 1 stars
02/18/2015
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. Read More
(8)
98 Ratings
  • 5 star values: 42
  • 4 star values: 31
  • 3 star values: 9
  • 2 star values: 8
  • 1 star values: 8
Rating: 5 stars
10/15/2014
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 substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice add a little more cinnamon or some pumpkin pie spice. I wasn't intending to rate this recipe just wanted to make this note. Read More
(103)
Rating: 5 stars
10/15/2014
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 substitute butter for the shortening and skip the tartar (which can produce a "tinny" taste) but it might also alter the shape of the cookie. If you like a little more spice add a little more cinnamon or some pumpkin pie spice. I wasn't intending to rate this recipe just wanted to make this note. Read More
(103)
Rating: 4 stars
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. Read More
(17)
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Rating: 5 stars
11/03/2015
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 the recipe. I did not plan to ever make another batch. Then two days later I ate one - the flavor was really good. The intensity of the flavor increased daily. They quickly disappeared once we discovered how great they tasted. We definitely continue to make these cookies. Read More
(11)
Rating: 4 stars
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 they are going to work. Read More
(8)
Rating: 1 stars
02/18/2015
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. Read More
(8)
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Rating: 5 stars
10/01/2015
Omgosh! Going straight into the fall rotation!!!! Made it per the recipe. Hit with the whole family!! Read More
(6)
Rating: 5 stars
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! Read More
(5)
Rating: 3 stars
11/02/2015
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 texture of them. We love snickerdoodles but these are nothing like them! They made my house smell good while baking but couldn't get around the taste & texture! Won't make these ever again!!! Read More
(5)
Rating: 5 stars
09/23/2015
Very moist and soft. I used a generous amount of cinnamon and sugar to roll the dough balls in which helped to give more flavor to the cookies. My toddler ate 2 of them my husband is on his forth. Enough said. Read More
(5)