Name: Pumpkin Snickerdoodles
Prep time: 25 min
Cook time: 25 min
Yield: 24
Ingredients: All-purpose flour - 3 ¾ cups; Baking powder - 1 ½ teaspoons; Ground cinnamon - 1 ½ teaspoons; Cream of tartar - 1 teaspoon; Salt - 1 teaspoon; Ground nutmeg - ¼ teaspoon; Shortening - 1 cup; White sugar - 1 cup; Light brown sugar - ½ cup; Pumpkin Puree - ¾ cup; Egg - 1 large; Vanilla extract - 2 teaspoons; White sugar - ½ cup; Ground cinnamon - 1 teaspoon; Allspice - ¼ teaspoon

Ingredients for - Pumpkin Snickerdoodles

1. All-purpose flour 3 ¾ cups

2. Baking powder 1 ½ teaspoons

3. Ground cinnamon 1 ½ teaspoons

4. Cream of tartar 1 teaspoon

5. Salt 1 teaspoon

6. Ground nutmeg ¼ teaspoon

7. Shortening 1 cup

8. White sugar 1 cup

9. Light brown sugar ½ cup

10. Pumpkin Puree ¾ cup

11. Egg 1 large

12. Vanilla extract 2 teaspoons

13. White sugar ½ cup

14. Ground cinnamon 1 teaspoon

15. Allspice ¼ teaspoon

How to cook deliciously - Pumpkin Snickerdoodles

1 . Stage

Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.

2 . Stage

Beat shortening and both sugars together in a bowl with an electric mixer until light and fluffy. Stir in pumpkin purée, then beat in eggs and vanilla. Gradually stir in flour mixture until just combined. Cover and refrigerate until chilled, at least 1 hour.

3 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

4 . Stage

Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.

5 . Stage

Remove dough from the refrigerator and roll into 1-inch balls. Roll balls in topping and place 2 inches apart on the prepared baking sheets. Flatten each ball slightly with a flat-bottomed glass.

6 . Stage

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.