Pumpkin + Snickerdoodle = Delicious

Fun With Pumpkin Desserts

When I posted about roasting my massive pumpkin, I asked for recipe suggestions. Superfantastic Lori┬álived up to her name and gave me a recipe for pumpkin snickerdoodles. I had never in my life thought of doctoring up a snickerdoodle with pureed orange vegetables, but I’ll be darned, it’s lovely.

Being me, though, I can’t just make a recipe as-is. Oh no. I tweaked, adjusted and modified until I got them exactly where I wanted them. Here’s what I came up with.

Pumpkin Snickerdoodles

Serves 40
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Allergy Egg, Wheat
Meal type Dessert
Misc Child Friendly, Freezable, Pre-preparable
Website A Bitchin' Kitchen
A friend forwarded me this awesome pumpkin cookie recipe, and I tweaked it a bit for flavor and size. (We prefer slightly smaller cookies here.) The sprinkle of turbinado sugar gives it a nice texture that granulated sugar can't match.


  • 3.75 cups All-purpose flour
  • 1.5 teaspoons Baking powder
  • .5 teaspoon Salt
  • 2.5 teaspoons Cinnamon (ground, divided)
  • .5 teaspoon Nutmeg (ground, divided)
  • .25 teaspoon Ginger (ground)
  • 1 cup Unsalted butter (2 sticks)
  • 1.5 cups Sugar (divided)
  • .5 cup Dark brown sugar
  • 1 cup Pumpkin puree
  • 1 Egg
  • 2 teaspoons Vanilla Extract
  • .25 cup Turbinado sugar


Don't let the dough get warm; return to the fridge between batches, or else it gets sticky and hard to work with.


Step 1
In a medium bowl, mix flour, baking powder, salt, .5 teaspoon of cinnamon and .25 teaspoon of nutmeg. Whisk to blend, and set aside.
Step 2
In the bowl of your stand mixer, cream together butter, 1 cup sugar and .5 cups brown sugar until well combined, scraping the sides of the bowl. Add pumpkin. Add egg and vanilla until combined. Do not overmix.
Step 3
Gradually add the dry ingredients until combined. Refrigerate dough for at least one hour, until firm.
Step 4
Preheat oven to 350 degrees F. Line baking sheets with parchment or silicone liners.
Step 5
In a small bowl, mix together the remaining .5 cup sugar, 2 teaspoons cinnamon, .25 teaspoons nutmeg, ground ginger and allspice. You'll roll the dough balls in this mixture.
Step 6
Using a scoop or spoon, measure out golf balls of dough. Roll in your hands, "like Play-Doh" as the Assistant describes it. Once the balls are smooth, roll them in the sugar mixture. Place two inches apart on the cookie sheet.
Step 7
Using the flat bottom of a glass, press the dough balls into little pancakes. Sprinkle with turbinado sugar.
Step 8
Bake for 10-12 minutes. Cool on sheet for 5 minutes, and then finish cooling on a wire rack.


Weekend-All“I could eat about 200 of these!” the Tiny Kitchen Assistant declared. Yet he graciously and generously packed a bag of them to deliver to a friend’s mom. “It’s her birthday. I want to do something nice for her!”

The husband liked them, but we’re running perilously close to pumpkin overload at our house. I think he’d like them much better in January when we’re less inundated with pumpkin and spice.

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