Halloween Cookies- Pumpkin Snickerdoodles

I love fall. I love the weather turning chilly. I love sweaters. I love changing leaves. I love cinnamon. And I love pumpkin.

I was thinking about cinnamon which led me to thinking about snickerdoodles. (recipe here). I really associate those cookies with Christmas, though, so I started thinking about how to fallify them. And landed on pumpkin.

So, here are my pumpkin snickerdoodles.

For this recipe you will need:

  • 2 sticks salted butter, at room temperature
  • 1 cup sugar
  • 1/2 cup light brown sugar
  • 3/4 cup canned pumpkin puree
  • 1 egg
  • 2 teaspoons vanilla
  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • plus more cinnamon and sugar for rolling

This dough is really easy to make. Just keep in mind it needs to be refrigerated for 1 hour before you roll and bake your cookies.

To make the dough, start by creaming two sticks of butter.


When the butter is fluffy, add sugar, brown sugar, pumpkin, vanilla and egg and stir to combine.


In a separate bowl, mix your remaining ingredients (flour, baking powder, salt and cinnamon) and slowly add the dry ingredients into the wet.


Stir until combined


At this point, the dough needs to go into the fridge for at least one hour.

…Time lapse…

Preheat the oven to 350, grease two cookie sheets and take your dough out of the fridge. in a small bowl, mix together cinnamon and sugar. I tend to a 2:1 sugar : cinnamon ration, but mix to your taste.


Let’s start making cookies! I made roughly ping pong size balls of dough and wound up with 6 dozen cookies.

Roll the dough into a ball


Roll the dough ball into the cinnamon and sugar and place on the cookie sheet.


When your cookie sheet is full, lightly press down on the dough balls to flatten them. These cookies don’t spread, so flattening them is necessary.


Bake at 350 for 11-13 minutes.


The best part? The house smells like pumpkin pie. The bestest part? You get to eat cookies that taste like pumpkin pie. And who doesn’t love a cookie?

And the bestest bestest part? You’ll have 72 cookies to share with friends or coworkers.

Happy Halloween!



It’s that time of year.

Cookie swap time!

It’s snowy and cold so it’s the perfect time to hang out in the kitchen, warmed by the stove preheating, and fill the apartment with smells of butter and sugar and cinnamon.

It’s even better when you share those cookies with friends. And, you know, when they share some with you.

These are my cookies for this holiday season.

I made them and brought them into work, because who better to experiment on than your coworkers? My coworkers in London got excited when they heard Snickerdoodle. But then they felt cheated when they learned that there was, in fact, not a snicker to be found.

This of course led to us googling the origin of Snickerdoodle. (see here)

What you really need to know is that the cookies are butter, sugar, cinnamon goodness. Do I have your attention?

For this recipe you will need:

  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks unsalted butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs
  • cinnamon
  • sugar

Preheat the oven to 350. In a large bowl, combine butter and sugar until fluffy.

I forgot to take a picture so moving to the next step.

Add the eggs, flour, baking powder and salt and mix until combined.


Set yourself up with a little assembly line. Bowl with dough, small bowl with cinnamon and sugar mix, cookie sheet.


Roll the dough into one inch balls, dunk each dough in the cinnamon and sugar and rolling it around until totally covered.


Continue until all the dough is rolled.


Bake for about 12-15 minutes. I got about 30 cookies out of this recipe.


If you’re doing a cookie swap, a great way to transport the cookies is in these cute little mason jars. A stack of them on a plate is great too.