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Pumpkin Snickerdoodles

Rated as 3.9 out of 5 Stars
56

"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
Original recipe yields 24 servings

Directions

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  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


Per Serving: 220 calories; 9 33 2.4 8 151 Full nutrition

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Reviews

Read all reviews 72
  1. 86 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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.

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...

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...

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.

Omgosh! Going straight into the fall rotation!!!! Made it per the recipe. Hit with the whole family!!

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...

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!

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 ...