Pumpkin snickerdoodle cookie

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 25
  • Amount Per Serving
  • Calories: 87.7
  • Total Fat: 3.7 g
  • Cholesterol: 7.4 mg
  • Sodium: 58.6 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 0.4 g
  • Protein: 0.9 g

View full nutritional breakdown of Pumpkin snickerdoodle cookie calories by ingredient
Submitted by:


A yummy version of the classic snickerdoodle cookie A yummy version of the classic snickerdoodle cookie
Number of Servings: 25


    1.5 cup Flour - Gold medal all purpose flour
    0.5 tsp Cinnamon, ground
    1.0 tsp Allspice
    0.5 tsp Baking Soda
    1.0 tsp Cream of tartar
    1 stick (1/2 cup) Earth Balance Natural Buttery Spread (can substitute regular butter)
    (If using unsalted butter add 1/4tsp salt)
    0.5 cup Granulated Sugar
    0.25 cup, packed Brown Sugar
    1.0 large Egg Yolk
    1.5 tsp Vanilla Extract
    1/4c pumpkin puree

    Topping used to roll cookies in before baking
    2 TBS Granulated Sugar
    1/8 tsp Cinnamon, ground


Cream sugars and butter. Add egg yolk. Add other wet ingredients. Add dry ingredients. Refrigerate for at least 30min. Scoop into balls and roll in cinnamon sugar mixture before placing on baking pans.Bake 350 for 11-13min. Let cool on pan for 3min before moving to cooling rack.

Serving Size: Makes 25 cookies

Number of Servings: 25.0

Recipe submitted by SparkPeople user WILSOD1.

Rate This Recipe