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.

sueb

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Recipe Summary

prep:
20 mins
cook:
8 mins
additional:
20 mins
total:
48 mins
Servings:
60
Yield:
5 dozen
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Ingredients

60
Original recipe yields 60 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

  • 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.

  • 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.

  • Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.

Cook's Note:

Roll cookies in cinnamon sugar instead of white sugar if preferred.

Nutrition Facts

78 calories; protein 1g 2% DV; carbohydrates 10.7g 4% DV; fat 3.7g 6% DV; cholesterol 6.2mg 2% DV; sodium 39mg 2% DV. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/23/2018
I was expecting a little stronger pumpkin taste however it may have a little stronger flavor in a day or two. It is a keeper and will make again! Read More
(1)