PUMPKIN SNICKERDOODLES
These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!
Provided by Jenn Harmon Jones
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 24
Number Of Ingredients 15
Steps:
- 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.
- 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 : Calories 220.3 calories, Carbohydrate 33 g, Cholesterol 7.8 mg, Fat 9 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 2.3 g, Sodium 150.6 mg, Sugar 17.3 g
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puja stha
stha@gmail.comThese cookies were easy to make and turned out great! The pumpkin flavor was subtle, and the cinnamon sugar topping was the perfect touch.
Tiny Asteroid
a@gmail.comI love the pumpkin flavor in these cookies. They're so moist and chewy. I'll definitely be making them again.
LLYFA Alfred
a_l@hotmail.frThese cookies are amazing! I've made them several times now, and they're always a hit. They're the perfect fall treat.
Sudu Mahaththaya
sudu-m52@yahoo.comI followed the recipe exactly, but my cookies turned out flat and dry. I'm not sure what I did wrong.
Juan Horta
h-juan57@hotmail.frThese cookies were a little too sweet for my taste, but they were still good. I think I'll try them again with less sugar next time.
Elegbede taiwo
elegbede-t@gmail.comThese cookies were easy to make and turned out great! The pumpkin flavor was subtle, and the cinnamon sugar topping was the perfect touch.
jasleen kaur
kaur@gmail.comI love the pumpkin flavor in these cookies. They're so moist and chewy. I'll definitely be making them again.
Haseeb Ahmad
a_haseeb@hotmail.co.ukThese cookies are amazing! I've made them several times now, and they're always a hit. They're the perfect fall treat.
Md Rahul Mia
mmia@aol.comI followed the recipe exactly, but my cookies turned out flat and dry. I'm not sure what I did wrong.
Dennis KITHINJI
kithinji-dennis@hotmail.comThese cookies were a little too sweet for my taste, but they were still good. I think I'll try them again with less sugar next time.
Ahmed Ahmed
aahmed@gmail.comI made these cookies for a fall party and they were a hit! Everyone loved them. They're so soft and chewy, and the pumpkin flavor is just right.
Gaming DJ Anik
anik.g97@yahoo.comThese cookies were easy to make and turned out great! I used canned pumpkin, and they still had a nice pumpkin flavor. The cinnamon sugar topping was a nice touch.
Leland Youvella
l@hotmail.comI'm not usually a fan of pumpkin desserts, but these snickerdoodles were delicious! The pumpkin flavor was subtle, and the cinnamon sugar topping was the perfect touch. I'll definitely be making these again.
Alison Vasiri
alison-v@hotmail.comThese pumpkin snickerdoodles are the perfect fall treat! They're soft, chewy, and full of pumpkin flavor. I love the addition of the cinnamon sugar topping, which gives them a little extra sweetness and crunch.