Modified Pumpkin Snickerdoodle

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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 151.8
  • Total Fat: 3.2 g
  • Cholesterol: 13.3 mg
  • Sodium: 65.5 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 1.1 g
  • Protein: 1.8 g

View full nutritional breakdown of Modified Pumpkin Snickerdoodle calories by ingredient
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Number of Servings: 32


    For the cookies:
    3 cups all-purpose flour
    1 tsp. baking powder
    1 tsp pumpkin spice
    1/2 cup salted butter, at room temperature
    1 cup granulated sugar
    cup light brown sugar
    1 cup pumpkin puree
    1 large egg
    2 tsp. vanilla extract

    For the coating:
    2tsp pumpkin spice
    1/2 cup brown sugar
    1/4 cup white sugar


In a medium bowl, combine the flour, baking powder, and pumpkin spice. Whisk to blend and set aside. In the bowl of an electric mixer, beat together the butter and sugars on medium-high speed until light and fluffy, 2-3 minutes. Blend in the pumpkin puree. Beat in the egg and vanilla until incorporated. With the mixer on low speed add in the dry ingredients and mix just until incorporated. Cover and chill the dough for at least 1 hour.

Preheat the oven to 350˚ F. Line baking sheets with silicone baking mats or parchment paper. Combine the sugar and spices for the coating in a bowl and mix to blend. Scoop the dough (about 2 tablespoons) 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. Flatten the dough balls slightly.

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

Serving Size: About 3-4 Dozen, Mine yielded 32 cookies

Number of Servings: 32

Recipe submitted by SparkPeople user RSKAFF.

TAGS:  Desserts |

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