Pumpkin Snickerdoodles

“These decadent cookies will melt in your mouth! Also good made into a bar with cream cheese frosting!”

Ingredients:

1 cup shortening

1 cup white sugar

1/2 cup light brown sugar

3/4 cup pumpkin puree

1 large egg

2 teaspoons vanilla extract

3 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons ground cinnamon

1 teaspoon cream of tartar

1 teaspoon salt

1/4 teaspoon ground nutmeg

Topping:

1/2 cup white sugar

1 teaspoon ground cinnamon

1/4 teaspoon allspice

Directions

Beat shortening, 1 cup white sugar, and light brown sugar together in a bowl until light and fluffy. Stir in pumpkin puree; beat in eggs and vanilla extract.

Whisk flour, baking powder, 1 1/2 teaspoons cinnamon, cream of tartar, salt, and nutmeg together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is just-combined. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
Whisk 1/2 cup white sugar, 1 teaspoon cinnamon, and allspice together in a small bowl. Roll dough into 1-inch balls; roll balls in cinnamon-sugar mixture and place 2 inches apart on prepared baking sheets. Slightly flatten each ball 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.