This spaghetti is a fantastic summertime treat because it is healthy, simple, and light.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 1 hr 5 mins |
| Total Time: | 1 hr 45 mins |
| Servings: | 24 |
| Yield: | 24 cookies |
Ingredients
- 3 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons ground cinnamon
- 1 teaspoon cream of tartar
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg
- 1 cup shortening
- 1 cup white sugar
- ½ cup light brown sugar
- ¾ cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- ½ cup white sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon allspice
Instructions
- Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.
- 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.
- Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.
- Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.
- 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.
- 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.
Nutrition Facts
| Calories | 220 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 8 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 151 mg |
| Sugars | 17 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Recipe was really easy to follow. My hubby and I wanted something to bake using our newly canned fresh pumpkin. We have bought Pumpkin/Snickerdoodle muffins which we love from the grocery store. So, I decided to give it a go. We were both extremely pleased with the outcome… I hate when people say “the only change I made was…” but from the picture you will see I used a decorative glass bottom (Crown Royal) to press the cookies down and it gave them a really festive look! Thank you, Jenna, for this recipe.
I decided to at chocolate chip in and made the cookies with homemade pumpkin purée and they were absolutely delicious
Excellent recipe! My family and friends loved these cookies! I didn’t have cream of tartar, so I added an extra teaspoon of baking powder. I also added a banana, which turned out to be quite a nice addition. Will definitely make these again!
It was very tasty. Our friend didn’t like them very much, but my wife and I liked them quite a bit. I think they would be great around Halloween and Thanksgiving due to the prominent pumpkin taste.
The cookies taste good. I couldn’t taste the pumpkin, but liked the spices. I baked them at 12 min., but they are too soft. I think I’ll try them again at the 14 min. time to see if they crisp up a bit. Overall, a good recipe!
added extra time
More scone like than snickerdoodle. I needed a treat for kids, but this would be better for am coffee with ladies. The flavor I tasted most was flour & sugar. Pumpkin seemed to only add color. Thankfully I had the allspice, because these needed every bit of extra flavor. Mine looked fine, more puffy ball shape than flattened typical snickerdoodle shape. They’re decent, but not what I was expecting. Followed recipe to a T.
I made this and followed the recipe (except the by hand part) and the batter was super dry. Not sure what went wrong. I added a tablespoon or so of milk to the batter and seemed to work. Flavor was delicious. I added the glaze – definitely a must!
Perfect, yummy, and simple
Like donut holes only pumpkin flavored…and not greasy…delicioso!!!!
I would make them again but only if I was giving them away, too many calories.
I made these with a few substitutions for what was in my pantry. I used shortening but I only had whole wheat flour so I used that. I also only had dark brown sugar so I used that instead of light. I see what people mean by these being very cakey. You could probably use a little less flour or perhaps bump up the cinnamon and nutmeg. I added extra spices to my sugar mix and that helps with the extra cakiness taking away some flavor. With that much flour, it could probably use more sugar in the dough. Just a few tweaks and I think these would be much better. I certainly would not say they’re awful like some reviewers. Just needs a bit more sweetness and spice! Plus you have to like cake like cookies!
Very good cookie! I did do half shortening and half butter. I will probably eliminate the tartar next time. I also used a little less flour (1/4 c less). Good recipe!!!
We love snickerdoodles, but not huge fans of this version. So sad, we wanted to love them.
I did make these using half butter and half shortening (my go-to Snickerdoodle recipe calls for butter instead of shortening). The pumpkin flavor was subtle, which is what I was hoping for. They did not spread/flatten the way my regular Snickerdoodles do, but that seems appropriate since they are basically denser, non-rising Pumpkin Bread. Can’t speak to a flavor increase after a few days, since the cookies were baked and then transported several days prior to eating, but I can say that the raw dough had a more pronounced pumpkin flavor than the baked cookies did. Would be perfect with a Cinnamon tea or with coffee.
I wanted to make as written, next time I will up the spices and add some ground cloves. Good cookie I will make again!
My favorite cookie and the pumpkin really made it tasty! I replaced the shortening with 3/4 cup of coconut oil. nice and smooth. I will make them again. I am making this recipe again for Christmas and am using red and green sugar sprinkles in place of raw or white sugar.
My cookies tasted like raw flour, probably because there is a full cup more of flour than a traditional snickerdoodle recipe that has same amount of sugar and shortening, one more egg and more cream of tartar plus baking soda rather than baking powder. They do not puff up and then flatten with the lovely crinkles shown.
Exceptional! These are my new, go-to recipe for my Fall hit of pumpkin flavor. I did increase the spices, I love a kicked up version better.
These are awesome! I used my own pumpkin pie spice blend in the sugar mix for rolling, otherwise followed the recipe precisely. A yummy snickerdoodle with a hint of pumpkin pie flavor.
I made it pretty much as is. I thought it needed a little more spice to taste my pumpkin pie like. I’m not sure if it was my fresh pumpkin but these also seemed a little on the dry side. They didn’t flatten out at all which was a good thing. I was able to get 24 on a cookie sheet. My ladies group loved them and I would make them again!