Pumpkin Snickerdoodle Cookies

Here’s a great way to utilize that left over pumpkin goo!


  • 1 cup organic unsalted butter, softened
  • 1 cup raw sugar
  • ¼ cup organic agave
  • 3/4 cup pumpkin puree
  • 1 large organic, free-range egg
  • 2 tsp vanilla extract
  • 3 1/2 cups whole wheat flour
  • 1 1/2 tsp baking powder
  • 1 tsp cream of tartar
  • 1/2 tsp salt
  • 1/2 tsp organic ground cinnamon


  • 1/2 cup raw sugar
  • 2 tsp ground cinnamon
  • 1 tsp allspice


Preheat oven at 350 degrees (F). In a large bowl mix butter and sugar until fluffy. Mix in pumpkin puree. Mix in egg and vanilla extract. Mix dry ingredients. Its okay if the batter looks a little moist as it will work its magic in the oven (its always best to do a test run batch in the oven anyway).

Mix topping ingredients together in a bowl. Roll a spoonful of dough in the palm of your hands to form ball. Place on a cookie sheet. Sprinkle cookies with sugar mixture. Place cookies in the oven for 10-15 minutes, or until the bottom of the cookie is browned. Take out of the oven and let cool.

Yields at least 2 dozen.



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