Canned pumpkin and pumpkin pie spice are delicious seasonal additions to a classic snickerdoodle. The spice blend adds warming notes thanks to the cinnamon, nutmeg, ginger and cloves. These healthy pumpkin snickerdoodle cookies are light and moist, making them the perfect sweet treat.
- 1 cup all-purpose flour
- ¾ cup whole-wheat pastry flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¼ cup packed brown sugar
- ¼ cup granulated sugar plus 2 tablespoons, divided
- ½ cup unseasoned pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 2 teaspoons pumpkin pie spice
- Step 1
Position racks in upper and lower thirds of oven; preheat to 350℉. Line 2 large rimmed baking sheets with parchment paper.
Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl. Place butter, brown sugar and 1/4 cup granulated sugar in a large bowl; beat with an electric mixer on medium speed until creamy. Beat in pumpkin and vanilla. Add egg and beat well to combine. Reduce speed to low; gradually add the flour mixture, beating until just combined.
Combine pumpkin pie spice and the remaining 2 tablespoons granulated sugar in a small bowl.
Shape the dough into balls, about 1 1/2 tablespoons each. (The mixture will be on the sticky side.) Roll each ball in the sugar-spice mixture and place on the prepared baking sheets.
Bake for 10 minutes, rotating pans once halfway. Remove the pans from the oven; gently press the tops of the cookies with the back of a spoon. Bake until lightly browned, about 2 more minutes. Let cool on the pans for 5 minutes; transfer to a wire rack to cool completely.
To make ahead
Store in an airtight container for up to 3 days.
Serving Size: 1 cookie Per Serving: 83 calories; protein 1g; carbohydrates 11g; dietary fiber 1g; sugars 5g; added sugar 5g; fat 4g; saturated fat 2g; mono fat 1g; cholesterol 16mg; vitamin a iu 822IU; vitamin d iu 2IU; folate 15mg; vitamin k 1mg; sodium 65mg; calcium 17mg; magnesium 3mg; phosphorus 15mg; potassium 22mg; niacin equivalents 1mg; selenium 2mcg.