Pumpkin Snickerdoodles

Ingredients

• 3.75 cups all-purpose flour
• 1.5 teaspoons baking powder
• 1.5 teaspoons ground cinnamon
• 1 teaspoon cream of tartar
• 1 teaspoon salt
• 0.25 teaspoons ground nutmeg
• 1 cup shortening
• 1 cup white sugar
• 0.5 cups light brown sugar
• 0.75 cups pumpkin puree
• 1 large egg
• 2 teaspoons vanilla extract

Instructions

1. 1

   Make the cookies: Whisk flour, baking powder, cinnamon, cream of tartar, salt, and nutmeg together in a bowl.

2. 2

   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.

3. 3

   Preheat the oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper.

4. 4

   Make the topping: Whisk sugar, cinnamon, and allspice together in a small bowl.

5. 5

   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.

6. 6

   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.