Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

Jharmon27

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

1 h 30 m servings 220 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 220 kcal
  • 11%
  • Fat:
  • 9 g
  • 14%
  • Carbs:
  • 33g
  • 11%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 151 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

Read all reviews 51
  1. 59 Ratings

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Most helpful positive review

This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substit...

Most helpful critical review

No one cared for these. The flavor is off.

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This is my recipe and I just wanted to mention this: Snickerdoodles are traditionally made with shortening and cream of tartar...this gives them a distinct taste and appearance. You can substit...

These are a light, cake light cookie that is wonderful with a cup of coffee. I think the next time I would do half shortening, half butter just to enrich the flavor.

To say these are light and fluffy is an understatement; they practically melt in your mouth! I used my small scoop so I didn't have to handle the dough. I ended up with 78 cookies- perfect since...

Omgosh! Going straight into the fall rotation!!!! Made it per the recipe. Hit with the whole family!!

No one cared for these. The flavor is off.

These just did not impress me. I found them to be bland in flavor and did not like the cake-like texture of the cookie.

Make these and then wait for two days before eating. I made these cookies for a gathering I was attending that evening. Thought they were rather bland for all the spices that are included in t...

I did make some changes. I used 2 eggs & 2 teaspoons cream of tartar. I also used 1/2 butter & 1/2 shortening. I used a cookie stamp to flatten then them a little. My family didn't like the cake...

Flattened the cookies after they cooked. Cooked for only 12 minutes, used pumpkin pie spice instead of allspice. It was a huge hit with my kids!

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