Eeeeeeek! Sorry for the late post today. I’m still recovering from my New York eat-a-thon.

And, truly, I needed to eat more cookies.

Looking for the perfect fall cookie? Look no further…these pumpkin-scented snickerdoodles are the bomb. I cannot stop eating them. I made them for my family who is arriving this weekend, but there may not be any left. (Full disclosure: my kids ate these for breakfast. What? There’s pumpkin in them. It’s practically healthy!)

Pumpkin, cinnamon and sugar…now that’s fall!

(Did you notice how fond of italics I am today?)




These will rise quite a bit in the center. I like them that way, but if you want flatter cookies, make sure to press the dough balls down before baking.

1/2 cup unsalted butter, softened

3/4 cup sugar

1 large egg

1/2 cup pumpkin puree

1/2 tsp vanilla

2 cups flour

1 tsp cinnamon

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp ground nutmeg

1/2 tsp ginger

For rolling dough in:

1/2 cup of sugar

1 tsp cinnamon


In a large bowl, beat butter with an electric mixer until fluffy. Add the sugar and egg combine thoroughly; add pumpkin puree and vanilla, mix until combined.

In a separate bowl, combine the flour, cinnamon, baking soda, salt, nutmeg and ginger. Gradually add the flour mixture to the pumpkin mixture and beat until well combined.

Combine the sugar and cinnamon in a small bowl until mixed thoroughly.

Preheat the oven to 350 degrees. Place a silpat mat (or parchment paper) on a baking sheet. Scoop out tablespoon-size balls of dough (it will be sticky) and roll into the cinnamon/sugar mixture. Place on a baking sheet then flatten them a bit with the palm of your hand. Bake for 9-10 minutes or until golden brown.

Makes about 24 cookies.


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