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Homemade Pumpkin Spice Snickerdoodles

Victoria is a stay-at-home mom, author, educator, and blogger at Healthy at Home. She currently lives in Colorado with her family.

Pumpkin spice snickerdoodles

Pumpkin spice snickerdoodles

I recently came across a bunch of pureed pumpkin in my freezer, and I immediately got excited about making some pumpkin spice cookies. Yum!

I'm so glad I made them. Apparently, they were just what my family needed, because they were gone in just a couple of days. Let me show you how I pulled these amazing cookies together so you can enjoy them, too!

Cook Time

Prep timeCook timeReady inYields

5 min

8 min

13 min

Makes about 30 cookies

Ingredients

  • 1 cup grass-fed butter (or coconut oil), melted
  • 1 cup coconut sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 3 teaspoons pumpkin spice
  • 1 teaspoon baking powder
  • 3/4 teaspoon pink Himalayan salt
  • 3 cups whole wheat flour
  • 1 cup pureed pumpkin

Topping:

  • 2 tablespoons cinnamon
  • 3 tablespoons coconut sugar

Instructions

  1. Start by preheating your oven to 375 degrees F and line two cookie sheets with parchment paper.
  2. There really is no right or wrong way to mix all of your ingredients up, as long as they all get into the bowl and get mixed well. You could go in order of the recipe, or you could even mix dry first and then wet or vice versa. Do what feels right to you.
  3. I mixed all of my ingredients in order so I didn't forget one.
  4. Roll all of your cookies into tablespoon sized balls and lay them out on your cookie sheets evenly.
  5. Mix up your cinnamon and sugar topping and roll each of your cookies in the mixture.
  6. Slide your cookie sheets into the oven and bake for 8 minutes.

Photo Guide

Crack your eggs into a large mixing bowl. (My bowl was just used for making pumpkin spice banana bread. The ingredients were so alike I didn't think it was necessary to wash the bowl out.)

Crack your eggs into a large mixing bowl. (My bowl was just used for making pumpkin spice banana bread. The ingredients were so alike I didn't think it was necessary to wash the bowl out.)

Add your sugar.

Add your sugar.

Then your butter or oil. I was running low on butter, so this time I used coconut oil.

Then your butter or oil. I was running low on butter, so this time I used coconut oil.

Next add your vanilla and pumpkin spice.

Next add your vanilla and pumpkin spice.

Then add your baking powder and salt.

Then add your baking powder and salt.

Finally add in your flour and mix well.

Finally add in your flour and mix well.

When you can't mix anymore, add in your pureed pumpkin.

When you can't mix anymore, add in your pureed pumpkin.

Mix thoroughly.

Mix thoroughly.

Line two cookie sheets with parchment paper.

Line two cookie sheets with parchment paper.

Roll your dough into balls and lay them out evenly on your cookie sheets.

Roll your dough into balls and lay them out evenly on your cookie sheets.

Mix up your cinnamon and sugar in a small bowl.

Mix up your cinnamon and sugar in a small bowl.

Alternately roll each of your cookies in the cinnamon/sugar mixture.

Alternately roll each of your cookies in the cinnamon/sugar mixture.

Bake for 8 minutes.

Bake for 8 minutes.

homemade-clean-eating-pumpkin-spice-snickerdoodles

Whether you make these delicious treats in the fall season when pumpkin spice is popular and pumpkins are plentiful, or later in the year when you get a pumpkin spice craving, you are your family are sure to enjoy them! You may even want to make a second batch just in case they go as fast at your house as they did over here.

Some other great recipes to make with pumpkin include my Homemade Pumpkin Spice Granola and my Pumpkin Pie Two Ways. Honestly, anywhere you see sweet potato or butternut squash being used in a recipe, it's also appropriate to switch it out for pumpkin. They both have similar flavors and consistency. If you need even more ideas, consider my 14 Delicious Ways to Use Your Extra Pumpkins.

I have no shortage of yummy pumpkin recipes in this house. And seeing as how I grow my own, we have plenty of pumpkins around throughout the fall season and afterward to last us throughout the year for tons of delicious meals and desserts.

© 2019 Victoria Van Ness