Pumpkin Spice Snickerdoodles

 So as you can probably tell I couldn’t make up my mind, which led me to make not one, but three holidays desserts for Canadian Thanksgiving. I have already highlighted my (and seemingly everyone else’s) favourite ice cream treat, Butter Brickle, as well as a vegan-paleo options in my Pumpkin Spice Balls. So today I bring you Pumpkin Spice Snicerdoodles. With the inclusion of real purréd pumpkin, these cookies have a soft, almost cake like texture.  They are light and tasty, and you can make the case that you are eating your vegetables while you enjoy them 🙂 Happy fall to all!

Pumpkin Spice Snickerdoodles

makes approximately 4 dozen


  • 2 3/4 cups flour (I have used all purpose or coconut and both work well)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 3/4 cups sugar (or sweetener of your choice)
  • 2 sticks unsalted softened butter (vegan, soy-free butter works just great)
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 tablespoons ground cinnamon


  1. Preheat oven to 400 degrees Fahrenheit, and line a baking sheet with parchment
  2. In a large bowl, whisk together flour, cream of tartar, baking soda,  salt and pumpkin pie spice; set aside. 
  3. In second large bowl, cream the butter and 1 1/2 cups sugar
  4. Beat in  the egg.
  5. Beat the pumpkin puree.
  6. Stir in the dry ingredients
  7. On a small plate mix the remaining sugar and cinnamon (this is for rolling)
  8. Roll a heaping tablespoon of dough into balls, roll the ball in the sugar mixture, and place it on the prepared baking sheet.
  9. Bake the cookies for about 10 to 12 minutes.
  10. Cool the cookies, serve and ENJOY!

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