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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