Pumpkin Snickerdoodles

Recipe View 5 mins Step 1: Prepare the Dry Ingredients (5 minutes) In a medium bowl, whisk together the flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg. Set aside.

Recipe View 7 mins Step 2: Cream the Shortening and Sugars (7 minutes) In a large bowl, using an electric mixer, beat together the shortening, granulated sugar, and brown sugar until light and fluffy.

Recipe View 3 mins Step 3: Incorporate Wet Ingredients (3 minutes) Stir in the pumpkin puree until well combined. Beat in the egg and vanilla extract.

Recipe View 5 mins Step 4: Combine Wet and Dry Ingredients (5 minutes) Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Recipe View 1 hrs Step 5: Chill the Dough (1 hour +) Cover the dough and refrigerate for at least 1 hour, or up to 24 hours. This chilling period is crucial for preventing the cookies from spreading too thin during baking.

Recipe View 5 mins Step 6: Preheat Oven and Prepare Baking Sheets (5 minutes) Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

Recipe View 2 mins Step 7: Make the Cinnamon-Sugar Topping (2 minutes) In a small bowl, whisk together the granulated sugar, cinnamon, and allspice for the coating.

Recipe View 10 mins Step 8: Shape and Coat the Cookies (10 minutes) Remove the dough from the refrigerator. Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring it's fully coated. Place the coated balls 2 inches apart on the prepared baking sheets. Gently flatten each ball with the bottom of a glass.

Recipe View 13 mins Step 9: Bake the Cookies (12-13 minutes) Bake in the preheated oven for 12 to 13 minutes, or until the edges are golden brown and the centers are set.

Recipe View 10 mins Step 10: Cool and Enjoy (10 minutes) Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. Enjoy!