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Pumpkin Spice Snickerdoodles

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"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."
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48 m servings 78 cals
Original recipe yields 60 servings (5 dozen)

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  • Prep

  • Cook

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  1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Per Serving: 78 calories; 3.7 g fat; 10.7 g carbohydrates; 1 g protein; 6 mg cholesterol; 39 mg sodium. Full nutrition

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