Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles

Pumpkin Spice Snickerdoodles
Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.

Set oven to 400 degrees Fahrenheit (200 degrees C).

Use parchment paper to line baking sheets.

Large bowl: Combine shortening and 1 1/2 cups sugar; beat with electric mixer until creamy.

Blend in the eggs and pumpkin puree.

In a bowl, combine the all-purpose, whole wheat, cream of tartar, baking soda, cinnamon, nutmeg, ginger, allspice, and cloves.

Shortening mixture should be folded into until a sticky dough forms.

In a small bowl, add 1/4 cup of sugar.

Create small balls out of dough by spoonfuls.

Place 2 inches apart on baking sheets after rolling in sugar.

For about 8 minutes, bake in the preheated oven until just lightly browned.

Place on wire racks and let cool for 20 minutes.

June 14, 2024

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