Whole-Wheat Pumpkin Snickerdoodles

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Sooo, autumn is officially just a few days away! How crazy is that? (Pretty crazy considering it's still 90 degrees here in St. Louis...)

Although I love the summer sun, there's something I love about fall the Midwest. The bonfires, stepping on crunchy leaves, spices, apple picking, plaids, scarves... For me, just smelling the fall air as I walk outside makes me happier. And I'm breathing a bit easier on my morning runs.

So here is my first nod to the array of spices we all crave this time of year. Naturally, in cookie form. I made these for my husband who asked for snickerdoodle cookies... but with a can of pumpkin, I took that idea one step further. Enter the pumpkin snickerdoodle. 

I use whole-wheat pastry flour in this recipe. It's light and I use it 1-for-1 in place of all-purpose flour. But, feel free to use all-purpose if you'd like. 

This recipe will make a big batch, so I sent some with Chad to work. Perfect for sharing! 

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I also posted this recipe on St. Louis Magazine - check it out HERE!

Chewy Pumpkin Snickerdoodles

(makes about 3 dozen cookies) 

  • 3 ½ cups whole-wheat pastry flour (or all-purpose flour)

  • 1 tsp. cream of tartar

  • 1 tsp. baking soda

  • ½ tsp baking powder

  • 1/2 tsp salt

  • 3/4 tsp ground cinnamon

  • ½ tsp ground ginger

  • ¼ tsp ground nutmeg

  • ¼ tsp ground allspice

  • 1 cup unsalted butter, softened (2 sticks)

  • 1 cup white sugar

  • ¾ cup packed dark brown sugar

  • 1 large egg yolk

  • ¾ cup canned organic pumpkin puree

  • 2 tsp pure vanilla extract

  • For rolling: 1/4 cup sugar + 1 ½ tsp ground cinnamon

Directions:

  1. In a large bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and allspice. Set aside.

  2. In a mixer, cream together butter, sugar and brown sugar until it’s combined (You may need to scrape down sides of bowl throughout the mixing process). Mix in egg yolk. Then, mix in pumpkin puree and vanilla extract. With mixer on low speed, slowly add in the dry ingredients and mix until combined.

  3. Place dough in the refrigerator for 30-60 minutes.

  4. Preheat oven to 350 degrees.

  5. In a small bowl, mix the ¼ cup sugar with the 1 ½ tsp cinnamon. Take the dough out of the refrigerator and roll into tablespoon-sized balls and roll the balls in the cinnamon sugar. Then, transfer balls to parchment paper lined baking sheet, spacing cookies 2-inches apart. Press down on the dough balls slightly to flatten.

  6. Bake for about 10-12 minutes. Rotate sheets halfway through baking. They should look slightly under-baked and will finish cooking slightly once you remove them from the oven. You can sprinkle with more sugar immediately after taking them out of the oven, if desired.

  7. Cool cookies on baking sheet about 5-10 minutes then transfer to a wire rack to cool completely.