Cinnamon Pumpkin Snaps are soft, chewy cookies with a crunchy cinnamon sugar coating sure to satisfy any sweet tooth. They’re made with canned pumpkin and a generous amount of cinnamon, giving them a uniquely delicious flavor that’s perfect for the season. These cookies are so tasty that you won’t be able to resist the temptation to grab another. You might want to consider baking a double batch to make sure you have enough to go around.

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 who 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 left over 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.

Ingredients:

Cookie Dough:

• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1/3 Cup Pumpkin Purée
• 1 Tablespoon Vanilla
• 1 1/2 Cups All-Purpose Flour
• 1 Tablespoon Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt

Cinnamon Sugar

• 1/4 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Directions:

Cookie Dough:

1. In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
2. Add the pumpkin and vanilla; mix on medium speed for 1 minute.
3. In a small bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. On low speed, mix the flour mixture into the butter mixture, just until combined. Do not over-mix.
5. Cover the dough with plastic wrap and place it in the refrigerator for an hour or two to chill.

Cinnamon Sugar:

1. Preheat oven to 350 degrees.
2. Mix the sugar and cinnamon together in a small bowl.
3. Use a cookie scoop to measure out even amounts of dough. Using the palms of your hands, roll each scoop of dough into a ball and then roll each ball in cinnamon sugar to coat. Place each dough ball onto a Silpat or parchment paper-lined baking sheet.
4. Bake for 12 minutes.
5. Remove the cookies from the oven and use your finger to gently tap each cookie a few times and create sugary cracks.
6. Transfer the cookies to a baking rack to finish cooling completely.
7. Once cooled, store in an airtight container.

Suggestions:

• The longer you leave the dough in the refrigerator, the easier it will be to roll. The dough is too sticky to roll immediately.
• These cookies will spread a bit but not overly so. You can easily fit 12 cookies on a baking sheet.
• 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.
• This recipe will yield approximately 2 1/2 dozen cookies.

Improvements:

• You will not use the entire can of canned pumpkin for this recipe. Use the leftover pumpkin to make these Buttery Cinnamon Pumpkin Muffins.
• Add toffee bits to the cookie dough, for added texture and flavor.
• Share some of these cookies with someone who has blessed your life.
• CLICK HERE to check out all of our past cookie recipes. Don’t forget to check out our Fall/Autumn/Halloween Cookies section.

Print

Yum

Cinnamon Pumpkin Snaps

Ingredients:

Cookie Dough:
• 1/2 Cup Unsalted Butter, Softened
• 1/2 Cup Granulated Sugar
• 1/2 Cup Light Brown Sugar, Packed
• 1/3 Cup Pumpkin Purée
• 1 Tablespoon Vanilla
• 1 1/2 Cups All-Purpose Flour
• 1 Tablespoon Ground Cinnamon
• 1/2 Teaspoon Baking Soda
• 1/4 Teaspoon Baking Powder
• 1/4 Teaspoon Kosher Salt
Cinnamon Sugar
• 1/4 Cup Granulated Sugar
• 1 Teaspoon Ground Cinnamon

Directions:

Cookie Dough:
1. In a large mixing bowl, cream the butter and sugars together on medium speed for 2 minutes.
2. Add the pumpkin and vanilla; mix on medium speed for 1 minute.
3. In a small bowl, whisk together the flour, cinnamon, baking soda, baking powder, and salt.
4. On low speed, mix the flour mixture into the butter mixture, just until combined. Do not over-mix.
5. Cover the dough with plastic wrap and place it in the refrigerator for an hour or two to chill.
Cinnamon Sugar:
6. Preheat oven to 350 degrees.
7. Mix the sugar and cinnamon together in a small bowl.
8. Use a cookie scoop to measure out even amounts of dough. Using the palms of your hands, roll each scoop of dough into a ball and then roll each ball in cinnamon sugar to coat. Place each dough ball onto a Silpat or parchment paper-lined baking sheet.
9. Bake for 12 minutes.
10. Remove the cookies from the oven and use your finger to gently tap each cookie a few times and create sugary cracks.
11. Transfer the cookies to a baking rack to finish cooling completely.
12. Once cooled, store in an airtight container.

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MORE GREAT PUMPKIN COOKIE RECIPES

Pumpkin Gingerbread Cookies

Crystallized Ginger Pumpkin Gingerbread Cookies

Prize-Winning Pumpkin Whoopie Cookies

Canned pumpkin is a quick and easy way to add flavor and moisture to your favorite baked goods and sweets. Not just for pies, pumpkin puree can be used to make all kinds of delicious treats, including fudge. From cookies and bread to whoopie pies and muffins, canned pumpkin purée is an easy way to add delicious fall flavor to your favorite recipes. CLICK HERE for the recipes.