Pumpkin Spice Snickerdoodles recipe
All Recipes Fruits and Vegetables Vegetables Squash
Ingredients
- 1 ½ cups white sugar 1 cup shortening ½ cup pumpkin puree 2 eggs 1 ½ cups all-purpose flour 1 ½ cups whole wheat flour 1 tablespoon cream of tartar 1 ½ teaspoons baking soda 1 teaspoon ground cinnamon ¼ teaspoon ground nutmeg ¼ teaspoon ground ginger ¼ teaspoon ground allspice ¼ teaspoon ground cloves ¼ cup white sugar, or as needed
Nutrition Info
- 78 caloriescarbohydrate: 10.7 gcholesterol: 6.2 mgfat: 3.7 gfiber: 0.5 gprotein: 1 gsaturatedFat: 0.9 gservingSize: -sodium: 39 mgsugar: 5.9 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Spice Snickerdoodles
Directions
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Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
Combine 1 1/2 cup sugar and shortening in a large bowl, beat with an electric mixer until creamy. Beat in pumpkin puree and eggs.
Mix all-purpose flour, whole wheat flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves together in a bowl. Fold into shortening mixture until a sticky dough forms.
Place 1/4 cup sugar in a shallow bowl. Shape spoonfuls of dough into small balls. Roll in sugar and place 2 inches apart on baking sheets.
Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.