Pumpkin Snickerdoodles

A holiday twist on a seasonal classic, pumpkin snickerdoodles are flavorful with a subtle combination of pumpkin and spices. They are a homemade alternative to candy or other packaged products that can accompany the holidays and are fun to make together as a family.  This recipe was adapted from its original to add a little extra pumpkin and more spices as well.

Cooking with spices adds depth to the taste and can also benefit health. For example, ground cinnamon is known for its antimicrobial properties and has received recognition as a potential agent for helping type 2 diabetics respond to insulin in some studies. Ginger is well-known to soothe the stomach and may also have immune-boosting, anti-inflammatory effects. Cloves and nutmeg contain anti-inflammatory properties as well. Enjoy!

Pumpkin Snickerdoodles
*adapted from
Annies-eats food blog

Yield: 3-4 dozen cookies


  • 3¾ cups all-purpose flour
  • 1½ tsp baking powder
  • ½ tsp salt
  • 1 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • 1 cup unsalted butter (room temperature)
  • 1 cup granulated sugar
  • ½ cup packed light brown sugar
  • 1 cup pumpkin puree (not the pre-spiced pie pumpkin version)
  • 1 large egg
  • 2 tsp vanilla extract


  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves

1. In a medium bowl blend flour, baking powder, salt, cinnamon, and nutmeg.

2. In a separate bowl beat together the butter and sugars with an electric mixer on medium-high speed until light and fluffy (2-3 minutes). Blend in pumpkin puree. Beat in egg and vanilla until incorporated.

3. With the mixer on low speed,  add in the dry ingredients and mix just until combined.

4. Cover and chill the dough for 1 hour or more.

5. Preheat the oven to 350˚ F. Line baking sheets with parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend.

6. Scoop a small piece of dough and roll into a ball. Coat the dough ball in the sugar-spice mixture and place on the prepared baking sheet. Repeat with the remaining dough to fill the sheets, spacing the dough balls 2-3 inches apart.

7. Bake the cookies for 10-12 minutes, or until baked through. Let cool on the baking sheets about 5 minutes and transfer to a wire rack to cool completely. Repeat with the remaining dough. Store in an airtight container.

 By Ginger Hultin, MS, RD, LDN

Picture courtesy of www.thislifeabundant.com via www.healthyaperture.com

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