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–+ servings
a soft, tender snickerdoodle with pumpkin flavoring throughout
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5 from 1 vote

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are a must make this Fall season! Punpkin puree, cinnamon, and spices add a twist to the classic cookie!
Prep Time10 minutes
Cook Time12 minutes
Chill Time1 hour
Total Time1 hour 22 minutes
Course: Dessert
Keyword: cookies, pumpkin, snickerdoodle
Servings: 48
Calories: 103kcal
Author: The Cookin' Chicks

Equipment

Ingredients

COOKIES

  • 1 cup shortening
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup pumpkin puree
  • 1 egg
  • 3 3/4 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon cream of tartar
  • 1 teaspoon salt
  • 1/4 teaspoon nutmeg

COATING

  • 1/2 cup sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice

Instructions

  • Preheat oven to 350 degrees.
  • 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.
  • 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 oven for 12-13 minutes, until light brown. *Makes about 4-5 dozen cookies!

Nutrition

Serving: 1cookie | Calories: 103kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 3mg | Sodium: 89mg | Potassium: 23mg | Fiber: 0.5g | Sugar: 9g | Vitamin A: 686IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg
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