Pumpkin Spice Snickerdoodles
Description
Turn leftover canned pumpkin puree into spiced snickerdoodles with this easy recipe that yields soft cookies that are light and airy.
Ingredients
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1 1/2 cups white sugar
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1 cup shortening
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1/2 cup pumpkin puree
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2 eggs
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1 1/2 cups all-purpose flour
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1 1/2 cups whole wheat flour
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1 tablespoon cream of tartar
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1 1/2 teaspoons baking soda
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/4 teaspoon ground ginger
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1/4 teaspoon ground allspice
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1/4 teaspoon ground cloves
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1/4 cup white sugar, or as needed
Directions
1
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with parchment paper.
2
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.
3
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.
4
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.
5
Bake in the preheated oven until lightly browned, about 8 minutes. Transfer to wire racks to cool completely, about 20 minutes.