Pumpkin Snickerdoodles

• 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

1. 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.
2. 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.
3. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
4. 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.
5. 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.

shortening, white sugar, light brown sugar, pumpkin puree, egg, vanilla, flour, baking powder, ground cinnamon, cream of tartar, salt, ground nutmeg, topping, white sugar, ground cinnamon, allspice

Taken from www.allrecipes.com/recipe/239577/pumpkin-snickerdoodles/ (may not work)