Pumpkin Snickerdoodles

Name: Pumpkin Snickerdoodles
Prep time: 25 min
Cook time: 15 min
Total time: 105 min
Ingredients: 3.75 cups all-purpose flour; 1.5 teaspoons baking powder; 1.5 teaspoons ground cinnamon; 1 teaspoon cream of tartar; 1 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 cup shortening; 1 cup white sugar; 0.5 cup light brown sugar; 0.75 cup pumpkin puree; 1 large egg; 2 teaspoons vanilla extract; 0.5 cup white sugar; 1 teaspoon ground cinnamon; 0.25 teaspoon allspice

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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.

Recipe by Jenn Harmon Jones

Updated on November 19, 2022

23

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

1 hrs 5 mins

Total Time:

1 hrs 45 mins

Servings:

24

Yield:

24 cookies

Jump to Nutrition Facts

Ingredients

Cookies:

3 ¾ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon cream of tartar
1 teaspoon salt
¼ teaspoon ground nutmeg
1 cup shortening
1 cup white sugar
½ cup light brown sugar
¾ cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

Spice Topping:

½ cup white sugar
1 teaspoon ground cinnamon
¼ teaspoon allspice

Directions

Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.
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.
Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.
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.
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
9g	Fat
33g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 220
% Daily Value *
Total Fat 9g	12%
Saturated Fat 2g	12%
Cholesterol 8mg	3%
Sodium 151mg	7%
Total Carbohydrate 33g	12%
Dietary Fiber 1g	3%
Total Sugars 17g
Protein 2g
Vitamin C 0mg	2%
Calcium 30mg	2%
Iron 1mg	6%
Potassium 68mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.