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Pumpkin Snickerdoodles

I made these pumpkin snickerdoodles for the first real baking job I was hired for. One of my friends was having a drive-by 1st birthday party for her daughter and wanted yummy goodies to give to people as they drove past.

I ended up making over 100 of these pumpkin snickerdoodles and I’m pretty sure my hands are still slightly orange from working with the pumpkin! These cookies are a great treat to bring to any party. They’re easy to make and store very well in the freezer!


½ Cup shortening

½ Granulated sugar

½ Cup brown sugar

1 Egg yolk

1 Teaspoon vanilla extract

½ Cup pumpkin puree

2 Cups all purpose flour

2 Teaspoons pumpkin pie spice

½ Teaspoon baking soda

1 Teaspoon cream of tartar

Cinnamon Sugar Coating

½ Cup sugar

2 Tablespoons cinnamon

Preheat the oven to 350 degrees Fahrenheit.

Using a mixer, in a large mixing bowl, cream together the shortening, brown sugar, and granulated sugar until light and fluffy. This will take 1-2 minutes.

Once light and fluffy, mix in the egg yolk and vanilla extract. Mix in the pumpkin puree. The mixture will look slightly chunky at this point. DO NOT WORRY!

Add all dry ingredients, flour, pumpkin pie spice, baking soda, and cream of tartar. Mix until a dough forms.

This next step is very important! If you like flat snickerdoodles, make the cookies right away. If you like thicker snickerdoodles put the dough in the fridge for half an hour.

When you are ready to make the cookies, using your hands, roll the dough into 1 inch balls. Roll each ball in the cinnamon sugar coating.

Place on a cookie sheet lined with parchment paper about ½ inch apart.

Bake for 12 minutes. Let cool and enjoy!

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