With a two week old and a two year old in the house now I don’t know when I’ll get around to an in-depth craft or DIY project, so for now you’ll have to deal with small crafts and cooking or baking.  But yesterday I baked up something delicious and cute!  Jack-o-lantern Pumpkin Snickerdoodle Cookies!  I found the recipe on Pinterest and it comes from A Bitchin’ Kitchen.

I love, love, love pumpkin and I’ve had a few cans of puree sitting in the pantry for a few weeks and have yet to pop the top!  So I went through my go to pumpkin recipes and I was missing one ingredient or didn’t have enough of an ingredient for each of my recipes!  What a bummer!  Luckily I had pinned a lot of pumpkin recipes lately.  This one was the winner today (and I’ve got a plan for the leftover puree!).

Why does the wet ingredients always look nasty when you add pumpkin in?

It looks so much better once the dry ingredients are added in.

Yum, dough balls rolled in sugar.  I could totally eat these before baking them!  (And Cupcake kept asking to.)

And because I have these Cookie Press Stamps from Stampin’ Up! that I’ve only used a handful of times I thought today was the perfect occasion to dig them out of the back of the baking supply cabinet.

Look how cute that is?

Still cute!

The directions for the cookie stamp says it works best with cookies that don’t have a baking soda or baking powder in them (which this recipe has), but I think they still turned out great!

So there you have it!  Jack-o-lantern Pumpkin Snickerdoodles.

Cupcake approves!

Jack-o-lanterns: Pumpkin Snickerdoodle Cookies


  • 3 3/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1/2 cup dark brown sugar
  • 1 cup pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • Dash of allspice


  1. In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.
  2. Preheat oven to 350 degrees.
  3. Line baking sheets with parchment paper. In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.
  4. Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.
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