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.
Photo: Sara Haas
Line 2 large rimmed baking sheets with parchment paper.
Whisk all-purpose flour, pastry flour, baking powder and salt in a medium bowl.
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.
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.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
