Pumpkin Snickerdoodles

Based on 2 ratings

“You can prepare the cookie dough balls in advance and place on a sheet to freeze. Once balls are frozen, place into a freezer safe bag; remove air and keep frozen for up to 3 months. Cookies can then be removed from the freezer and baked from frozen.”


Easy 👌


1½ cups unsalted butter (melted)
1½ cups granulated sugar
¾ cup light brown sugar
398 ml pumpkin purée
3 tsp vanilla extract
5 cups whole-wheat flour
2 tsp cream of tartar
1½ tsp baking soda
¾ tsp baking powder
¾ tsp salt
3 tsp ground cinnamon
1½ tsp ground ginger
¾ tsp ground nutmeg
¾ tsp ground allspice
½ cup sugar (for coating)
2 tsp ground cinnamon (for coating)


  • 1 liquid measuring cup (large)
  • 1 whisk
  • cup dry measuring cup
  • 1/2 cup dry measuring cup
  • 1 bowl (large)
  • 1 wooden spoon
  • plastic wrap
  • 1 bowl (small)
  • 4 baking sheets
  • cookie scoop
  • Step 1/4

    • 398 ml pumpkin purée
    • 3 tsp vanilla extract
    • 1½ cups unsalted butter (melted)
    • 1½ cups granulated sugar
    • ¾ cup light brown sugar
    • 1 liquid measuring cup (large)
    • 1 whisk
    • cup dry measuring cup
    • 1/2 cup dry measuring cup

    In a large microwave safe measuring cup, melt the butter. Pour the butter into a medium sized bowl; once butter has cooled slightly, briskly whisk in the sugars until lumps disappear. Whisk in the pumpkin purée and vanilla extract until smooth. Set aside.

  • Step 2/4

    • 1½ tsp baking soda
    • ¾ tsp baking powder
    • ¾ tsp salt
    • 3 tsp ground cinnamon
    • 1½ tsp ground ginger
    • ¾ tsp ground nutmeg
    • ¾ tsp ground allspice
    • 5 cups whole-wheat flour
    • 2 tsp cream of tartar
    • 1 bowl (large)
    • 1 wooden spoon
    • plastic wrap

    In a large mixing bowl, whisk the flour, cream of tartar, baking soda, baking powder, salt and spices. Once incorporated; make a well in the centre of the dry ingredients, then add the wet ingredients. Using a wooden spoon, mix together the ingredients until the flour disappears. Cover the bowl with plastic wrap and chill in the fridge for a minimum of 30 minutes.

  • Step 3/4

    • ½ cup sugar (for coating)
    • 2 tsp ground cinnamon (for coating)
    • 1 bowl (small)
    • 4 baking sheets

    Once the dough has had time to chill, preheat the oven to 350°F and line four baking sheets with parchment paper or baking sheets. In a bowl mix together the sugar and cinnamon for rolling.

  • Step 4/4

    • cookie scoop

    With a cookie scoop, portion the dough by 1 ½ tablespoons and form into balls. Roll the dough in the cinnamon and sugar mixture to coat, then arrange on the prepared baking sheets. Bake for 9-11 minutes or until the edges are barely a golden colour (the cookies will look underdone). Place the baking sheets on a wire rack and let cool 10 minutes, then transfer to a wire rack to complete the cooling.

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