Pumpkin Snickerdoodles by Jenn Harmon Jones

Pumpkin Snickerdoodles

Recipe by
Published 5th Oct 2021

These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!

Pumpkin Snickerdoodles Ingredients

  • 1 cup shortening
  • 1 cup white sugar
  • ½ cup light brown sugar
  • ¾ cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 3 ¾ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons ground cinnamon
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ½ cup white sugar
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon allspice

Pumpkin Snickerdoodles Cook Instructions

Prep15m
Cook15m
Ready In1h30m
Servings24 servings
  1. 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.
  2. 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.
  3. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  4. 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.
  5. 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.

Pumpkin Snickerdoodles Nutritions

  • 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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