Pumpkin Snickerdoodles recipe
All Recipes Fruits and Vegetables Vegetables Squash
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
Nutrition Info
- 220.3 caloriescarbohydrate: 33 gcholesterol: 7.8 mgfat: 9 gfiber: 0.9 gprotein: 2.4 gsaturatedFat: 2.3 gservingSize: -sodium: 150.6 mgsugar: 17.3 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Snickerdoodles
Directions
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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.