Pumpkin Snickerdoodles

I’m not sure what it is about pumpkin that I just can’t resist but it has to be one of my favorite flavors.  I love when the holiday season comes around-pumpkin everywhere!  I wanted to see what would happen if I added pumpkin into my favorite snickerdoodle cookie recipe.  What could be bad? Snickerdoodles are soft, chewy cinnamon sugar cookies, a family favorite.  I figured that the addition of pumpkin could only make them better.  I have to say, they were a hit!

Pumpkin Snickerdoodles

They baked up bright orange and made the whole house smell of pumpkin and spice.  I wish these were baking in my oven every day!  Look at the gorgeous color of the cookie dough, reminds me of a warm sunset.

Pumpkin Snickerdoodle Dough

I love the way the cookie dough matches the can of pumpkin.  The best part of these cookies is forming the dough into perfect little rounds and rolling it in glistening cinnamon sugar.  Mmm so festive!

Pumpkin Snickerdoodles Ready To Bake

Look how cute they look, all lined up and ready to bake.  Wanna know what my son Charlie was doing while I was busy baking?

Charlie Taking A Nap

Taking an afternoon snooze.  What a good helper!  I love these pajamas with the little polar bears and penguins, they keep him so cozy.  He’s a little young for cookies so I had to try them out myself.

Cookie Bite

Yum yum yum!  And look who woke up to play…

Charlie Making A Funny Face

Want my recipe?  Here you go!  Btw, it’s a non-dairy recipe; an added bonus for your lactose intolerant loved ones!

Pumpkin Snickerdoodles
Serves: About 5 Dozen Cookies
  • ½ cup vegetable shortening
  • ½ cup margarine
  • 1¾ cups sugar
  • ½ cup canned 100% pure pumpkin puree
  • 2 eggs
  • 2½ tsp. vanilla extract
  • 2¾ cups all purpose flour
  • 2 tsp. cream of tartar
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 tsp. nutmeg
  • ½ tsp. ground ginger
  • ½ tsp. salt
  1. In a mixer fitted with a paddle attachment cream the shortening and margarine with the sugar.
  2. Add in the pumpkin and then the eggs and beat until incorporated.
  3. Add in the vanilla and mix to combine.
  4. Turn off the mixer and add in the flour, cream of tartar, baking soda, cinnamon, nutmeg, ginger and salt.
  5. Turn the mixer on slowly so the flour doesn't fly all over the kitchen and mix until the dough comes together. Try not to mix too long or your cookies will be tough and not tender.
  6. Chill the dough for at least an hour in the fridge or freezer.
  7. Heat the oven to 350 degrees F.
  8. Line baking sheets with parchment paper.
  9. In a small bowl combine ¼ cup sugar and 1 Tbs. cinnamon.
  10. Form the dough into balls (I use a 2 tsp. size cookie scoop) and roll in the cinnamon sugar.
  11. Place cookies on parchment lined cookie sheets and bake for 8-10 minutes until the edges are slightly browned. The cookies will continue to bake once they come out of the oven so don't worry if they look a little underdone. Let the cookies cool on the cookie sheet for a few minutes before transferring them to a cooling rack.

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