Try this recipe for decadent, melt-in-your-mouth pumpkin snickerdoodle cookies for a treat!
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 pure 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.