PUMPKIN SNICKERDOODLES

 

Cafe Treats Baker and Friend Charlotte made these Pumpkin Snickerdoodles I think for six weeks in a row as our Gluten-Free, Egg-Free, and Dairy-Free option by using gluten-free flour and use shortening instead of butter. That thrilled snickerdoodle friend Nelson tremendously. He doesn't care that they are G-F, E-F, and D-F at all and doesn't even notice it either. He just loves Snickerdoodles. After not making them the seventh weekend, Charlotte had them back this past weekend. Nelson's grin was from ear-to-ear!

I don't know any better recommendation I can give you for this recipe!

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PUMPKIN SNICKERDOODLES

1       tablespoon cinnamon

1/4    cup sugar

*     *     *     *

1       cup shortening

3/4    cup sugar

1/2    cup brown sugar

1       tablespoon vanilla

1/2    cup pumpkin puree

2-2/3 cup flour

1-1/2 teaspoon cream of tartar

3/4    teaspoon salt

1-1/2 teaspoon pumpkin pie spice

1       teaspoon cinnamon

1/2    teaspoon nutmeg

1/2    teaspoon ground cloves

Preheat the oven to 375 degrees F. Slightly grease or line with parchment paper two cookie sheets. Set aside.

In a small bowl, mix the cinnamon and sugar. Set aside.

In a large mixing bowl, cream the shortening and sugars. Add the vanilla and pumpkin, mixing well. Wet aside.

Combine the flour, cream of tartar, salt, pumpkin pie spice, cinnamon, nutmeg, and cloves with a whisk until no streaks of flour show.

Add the dry ingredients with the wet ingredients.

Using a tablespoon cookie scoop, make balls to roll in the sugar/cinnamon mixture.

Place on cookie sheets 3 inches apart. Flatten with the bottom of a glass to 1" thickness.

Bake for 10 minutes.

Allow to cool before removing to a wire rack.

The recipe makes 30 cookies.