Nutrition balance score
Unbalanced
Glycemic Index
70
High
Glycemic Load
7
Low
Nutrition per serving
Calories73.7 kcal (4%)
Total Fat3.3 g (5%)
Carbs10.6 g (4%)
Sugars5.9 g (7%)
Protein0.6 g (1%)
Sodium26.1 mg (1%)
Fiber0.3 g (1%)
% Daily Values based on a 2,000 calorie diet
Ingredients
60 servings
1 ¼ cupssugar
2 teaspoonspumpkin pie spice
divided
2 teaspoonscinnamon
½ cupbutter
or margarine, softened
½ cupshortening
½ cuplight brown sugar
firmly packed
¾ cupcanned pumpkin purée
or cooked
2 teaspoonsvanilla
2 ¾ cupsflour
1 ½ teaspoonscream of tartar
1 teaspoonbaking soda
¼ teaspoonbaking powder
¼ teaspoonsalt
Instructions
Step 1
In a small bowl, combine 1/4 cup sugar, 1 teaspoon pumpkin pie spice, and cinnamon; stir to blend. Reserve.
Step 2
In a large bowl, combine the butter, shortening, remaining 1 cup sugar, and brown sugar; beat until light and fluffy. Add the pumpkin and vanilla and mix until thoroughly combined.
Step 3
In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, the remaining 1 teaspoon pumpkin pie spice, and salt. Gradually add the flour mixture to the pumpkin mixture, stirring until well combined. Refrigerate the dough for 30 minutes.
Step 4
Preheat oven to 375 degrees and line a baking sheet with parchment paper. Remove dough from refrigerator and roll into 1-inch balls. Toss the balls in the cinnamon-sugar mixture before arranging on the prepared baking sheet about 2 inches apart. Bake until edges are just brown, 8–9 minutes. Cool cookies for 2 minutes on baking sheet before transferring to a wire rack to finish cooling.
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