Pumpkin Spice Snickerdoodles

1 cup (250 mL) unsalted butter, softened
½ cup (125 mL) pumpkin puree
1 ½ cups (375 mL) sugar
2 tsp (10 mL) vanilla
2 eggs
3 cups (750 mL) flour
¾ tsp (4 mL) pumpkin pie spice
½ tsp (2 mL) cinnamon
1 ½ tsp (7 mL) baking powder
½ tsp (2 mL) salt

Sugar-rolling mixture:

½ cup (125 mL) sugar
½ tsp (2 mL) cinnamon
½ tsp (2 mL) pumpkin pie spice


Cream butter and sugar in bowl of an electric mixer until smooth, about 3-5 minutes.

Sift flour with spices, salt and baking powder in a medium bowl. Set aside.

Add eggs, one at a time, stopping to scrape the bowl in between each addition. Add pumpkin purée and vanilla. Mix until fully combined.

Add flour mixture to the mixer in 3 additions, scraping in between if necessary. Make sure flour is fully combined; you don’t want to see any flour spots.

Chill cookie dough minimum 2 hours.

After chilling, preheat oven to 350°F (180°C). Combine sugar rolling ingredients in small bowl.

Scoop about 1 Tbsp of dough and roll into a ball. Roll in sugar mixture and place on baking sheet. Bake for 10-12 minutes; cookies will be set at the edges and soft in the middle, but not yet golden brown.

Remove from oven and let cool on baking sheets for a few minutes before placing on cooling racks.

Yield: 48 cookies

Nutrients per serving:

Calories: 105
Carbohydrates: 15.5 g
Fat: 4 g
Protein: 1 g
Sodium: 34 mg

Fibre: 0 g