in my kitchen

pumpkin pie snickerdoodles

Over the weekend I decided to that two of my favorite flavors from my childhood should be married.  I snagged the idea from Pinterest and Bunny’s Warm Oven blog and ran with it!   What are those two flavors you ask? (since you obviously missed the title of the blog…)    Well, snickerdoodle cookies and my Grandma B’s pumpkin pie – I mixed ’em up in my kitchenaid and this is what came out of the oven:


You can not get fall off to a better start than with these cookies.  I promise!  Cross my heart – they are fluffy and pumpkin-y and the marriage of all these fabulous flavors and textures is just divine!

So here’s my concoction, just for you!

Pumpkin Pie Snickerdoodles

1 cup butter
1 1/2 cups sugar (I did half brown and half white)
1/2 cup canned pumpkin (not pumpkin pie filling)
1 teaspoon vanilla
1 teaspoon maple flavoring
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 egg
2 2/3 cup all purpose flour ( I used a combination of white wheat and cake flour)

1. In a large mixing bowl, beat butter with an electric mixer for 30 seconds. Add the 1-1/2 cups sugar and pumpkin. Beat until combined.
2. Beat in vanilla, maple, pumpkin pie spice, cream of tartar, baking soda, and salt. Beat in egg. Beat in as much of the flour as you can with the mixer. Stir in remaining flour with a wooden spoon. Cover and chill 1 hour.
3. In a small mixing bowl, stir together 1/2 cup sugar and cinnamon. Drop cookie dough by teaspoonfuls into the sugar-cinnamon mixture, rolling to coat. Place cookies 2 inches apart on ungreased cookie sheets.
4. Bake in a 350 degree F oven about 10 minutes or until edges are golden. Remove and cool on wire racks.  (I may have baked mine a tad bit longer than 10 minutes…)

Hope you love them as much as my crew did!  And Happy Fall y’all!


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