Cinnamon Pumpkin Snaps

Cinnamon Pumpkin Snaps

It’s getting colder outside every day, making me want to stay in bed a little bit longer each morning, snuggled in the blankets with Brenna napping on my legs.  I think I would possibly venture out of bed for these cookies, as long as they were sitting beside a steaming mug of hot chocolate.  The abundant amount of cinnamon in these gingersnap-like cookies really hits you, waking you up and making you thankful to be awake, alive, and blessed with a warm robe and slippers.  November is all about giving thanks and being grateful, even if just for the little things that make our lives more livable.  Make sure to share your gratitude with the people in your lives that help to make your world a better place.

Thanksgiving Countdown Gratitude Calendar


Start a new tradition this year, which will allow your family to share what they are most thankful for.  Make a board with small envelopes attached, inserting a card inside of each envelope, upon which someone can write what they are most thankful for each day leading up to Thanksgiving.  Decorate the envelopes with whatever papers, ribbons, or stickers you have leftover in your craft supplies.  Take turns in your family writing on the gratitude cards each day.  During or after Thanksgiving dinner, you can share what you were most thankful for over the past weeks, and discuss it with one another.

Meister Eckhart Quote


  • 1/2 Cup Unsalted Butter, Softened
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 1/3 Cup Pumpkin Puree
  • 1 Teaspoon Vanilla
  • 1 Tablespoon Ground Cinnamon
  • 1 1/2 Cups All-Purpose Flour
  • 1/2 Teaspoon Baking Soda
  • 1/4 Teaspoon Baking Powder
  • 1/4 Teaspoon Kosher Salt
  • 1/4 Cup Granulated Sugar & 1 Tablespoon Ground Cinnamon (Mixed Together in a Small Bowl)


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, cream butter and sugars on medium speed for 2 minutes.
  3. Add pumpkin and vanilla, mix for 1 minute.
  4. In a small bowl, whisk together flour, cinnamon, baking soda, baking powder, and salt.
  5. On low speed, mix the flour mixture into the butter mixture, just until combined.  Do not over mix.
  6. Cover dough with plastic wrap and place it in the refrigerator for an hour or two to chill.
  7. Roll the dough into tablespoon-size balls; roll in cinnamon sugar to coat, and place 2 inches apart on a lined cooking sheet.
  8. Bake 12 minutes.
  9. Remove from oven and place on a wire rack to cool.
  10. Store in an airtight container.


  • The dough will be very sticky when rolling into balls.  The longer you leave the dough in the refrigerator, the easier it will be to roll.
  • If you have any cinnamon sugar left over, place it in an airtight container in your refrigerator.  Use it to make cinnamon sugar toast for breakfast.
  • These cookies are the perfect accompaniment to a cup of hot tea or hot chocolate.


  • Add toffee bits to the cookie dough, for added texture and flavor.
  • Share some of these cookies with someone who has blessed your life.

Faith, Hope, Love, & Luck


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