Pumpkin Spice Snickerdoodles recipe

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Ingredients

1 ½ cups white sugar
1 cup shortening
½ cup pumpkin puree
2 eggs
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 tablespoon cream of tartar
1 ½ teaspoons baking soda
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup white sugar, or as needed

Nutrition Info

78 calories
carbohydrate: 10.7 g
cholesterol: 6.2 mg
fat: 3.7 g
fiber: 0.5 g
protein: 1 g
saturatedFat: 0.9 g
servingSize: -
sodium: 39 mg
sugar: 5.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

5 dozen

Recipe Note

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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