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April 19, 2021

Pumpkin Snickerdoodles – All they cracked up to be!

Posted on May 5, 2018 by in baked goods

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Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are all they cracked up to be!

Pumpkin Snickerdoodles are chewy, deliciously fragrant with winter spices and the crunchy sugar coating is just a perfect balance for the otherwise soft cookie. Winter is slowly but surely creeping up on us and so does the late night cravings. The children are prepping for the exams and they look at me with these longing eyes for something sweet to eat.

I love making cookies, it’s like therapy. it is hard to pick a favorite though. There is the Chocolate Peanut Butter Cookies which I can whip up in no time. Maybe the Strawberry Sandwich Cookies are more your favorite, although I think this is more for Summer. Oh, the choices, the choice. I think it’s best if you choose. Here are all the options.

Let’s get back to Snickerdoodles, shall we?  Where this cookie originated is a bit of a mess, most probably in Germany, but these days it is a very common cookie in the United States and Canada. A Snickerdoodle is a “sugar cookie” rolled in a mixture of white sugar and cinnamon. So there you have it, enough talking, let’s bake!

Pumpkin Snickerdoodles

Important Note:

I prefer roasting the pumpkin to cooking it. It give way more flavor and the puree is not watery. So it will require little planning. Here is what I do. The night before I bake the cookies, I make some kind of roast, like a chicken or something simple yet delicious. While the chicken is roasting, I roast some pumpkin to go with the chicken as well as leftovers for the cookies. Got it?

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles

makes 36


3¼ cups/ 480 g flour

½ baking powder

1 t bicarbonate of soda or baking soda

1 t cream of tartar

½ salt

¼ t All Spice

½ t dry ginger

2 t cinnamon

¼ t nutmeg

1 cup/ 250 ml sugar

¾ cup / 200 ml muscavado or light brown sugar

1 cup / 250 ml butter – softened but not melted

1 x-large egg yolk

2 t vanilla extract

¾ cup / 200 ml pumpkin puree

Pumpkin Snickerdoodles

For the coating

¼ cup sugar

1 – 2 t cinnamon


Mix the flour,baking powder, cream of tartar, baking powder, salt and all the spices in a mixing bowl. With your electric beater or mixer, cream together the sugar, brown sugar and the butter. Scrape down the sides of the bowl to ensure an even mix. Add the egg yolk, the pumpkin puree and the vanilla. Lower the speed of the machine and slowly add the dry ingredients  and mix until the dough comes together and all the ingredients are incorporated. Cover the plastic in cling wrap and refrigerate for 3- – 40 minutes.

When you are ready to bake, preheat the oven to 180 C/350 F. Mix the sugar and cinnamon in a small bowl. Start rolling the dough into balls ( slightly smaller than a pingpong ball). Roll in the cinnamon sugar and place on a lined baking sheet, about 2 cm apart. Bake for 12-15 minutes. Cool on the baking sheet for about 5 min and then place them om a wire rack to cool completely.

Cook’s Notes. These Snickerdoodles are delicious. So to ensure you can bake at any time. Roast the pumpkin, puree and freeze, marked  “Snickerdoodle Puree”. Secondly, these cookies are too good not to share, so bake a batch for the first person who comes to mind…… just do it!

Pumpkin Snickerdoodles

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3 Responses to “Pumpkin Snickerdoodles – All they cracked up to be!”

  1. RiKa de villieRs 14 May 2018 at 2:06 pm #

    Dear Tina,
    I luvvvv ur cookies.
    Please do u have more innovative ideas like this for a picky eater grandson.


  1. Peanut Butter White Chocolate and Cranberry Cookies - My Easy Cooking - April 2, 2020

    […] Pumpkin Snickerdoodles […]

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