Guilt-less Desserts & Treats for your Family

Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are a tasty, spiced Halloween treat, but without the scariness of blood, guts and ghouls. 

Whilst I do love to eat the odd severed witches fingers I don’t do scared well. The scariest movie I’ve watched lately is the ‘Lion King’; even the ads for the ‘It’ remake gave me nightmares. My bravest movie moment was watching ‘Wolf Creek’ and even at 10am on a Saturday morning in full sunlight that movie left me hiding under my bed for years when ever the kids watched old reruns of Playschool.

I’m not only a movie wuss but I’m a scaredy-cat in every day life. I’ll jump at unusual noises, freak out over shadows and scream for help whenever I think I’ve seen a mouse. I much prefer a funny movie, a pathetically predictable rom-com and a bright coloured layer cake.

These Pumpkin Snickerdoodles are the family friendly Halloween Cookies (that PS I plan to eat all year around!). They’re a hidden veggie take on these Snickerdoodles and they’re loaded with warm pumpkin spices. Because of the addition of the baked and puréed pumpkin they’re not as crispy as traditional Snickerdoodle cookies but the flavour makes up for any lack of crunch. I find the best way to prepare the pumpkin is to bake it rather than steam or boil it. This takes away much of the extra moisture that you can find in your purees and prevents your cookies from ending up sad and mushy.

As with traditional Snickerdoodles, these Pumpkin Snickerdoodles are coated in a cinnamon sugar mix and then flattened and baked. You can leave the coating off if you prefer and you’ll still have an easy to make, tasty cookie. 

Halloween has never been big in my family, but I am willing to embrace any occasion that encourages the baking of sweet treats. There’s another recipe (or two if I have the time between sick kids) coming soon but I thought I’d leave a bit of Halloween Cookie inspiration here for you too.

Pumpkin Snickerdoodles

These spice filled Pumpkin Snickerdoodles are a ghoul free, family friendly Halloween treat.
Prep Time10 mins
Cook Time15 mins
Total Time30 mins
Servings: 10



  • 1/2 Cup Coconut Oil
  • 1/2 Cup Maple Syrup/Rice Malt Syrup
  • 2 teaspoons Vanilla Extract
  • 1 Egg
  • 1/2 Cup baked Pumpkin puree baking the pumpkin, rather than steaming or boiling, reduces the water content and the possability of mushy cookies
  • 1 Cup Arrowroot
  • 1/2 Cup plus 2 Tablespoons Coconut Flour
  • 1 1/2 teaspoons Cinnamon
  • 1/4 teaspoon Allspice
  • 1/4 teaspoon Cloves
  • 2/3 teaspoon Nutmeg
  • 1 teaspoon ground Ginger
  • 1 teaspoon Cream of Tartar
  • 1/2 teaspoon Bicarb Soda Baking Soda
  • Dash of Salt


  • 2 Tablespoons granulated Sugar Coconut, Raw etc
  • 1 1/2 teaspoons Cinnamon



  • Preheat the oven to 180C/360F. Line and grease 2 baking trays.
  • Using a kitchen stand mixer with a beating attachment, place all the wet ingredients in a bowl and mix til combined. Alternatively a blender can be used or it can be done by hand with a big spoon/whisk and a strong arm.
  • Add the dry ingredients and blend on low until a nice dough forms. Scrape down the edges of the bowl at least once to make sure all the ingredients are incorporated.
  • In a seperate bowl combine the granualated sugar and cinnamon (or just cinnamon).
  • Take heaped Tablespoon amounts of mixture and form into a ball. Roll the ball in the cinnamon sugar. This recipe will make approx. 20 cookies, depending on how generous your scoops are.
  • Place the ball on the tray and, using your palm or a spoon, flatten 1/2 to 2/3 way down. The cookies will only spread a little bit. Repeat and use the other trays.
  • Bake the Pumpkin Snickerdoodles for 13-15 minutes.
  • Allow to cool on the tray and then eat lots! Cooled cookies can be kept in an airtight container but they will soften the longer they are left (so eat more!)

2 Comments to Pumpkin Snickerdoodles

  1. Hi there! These look amazing (as always)! I live in the uk and have not been able to find any canned pumpkin purée in the grocery stores, so if I would prepare a pumpkin myself, what kind of pumpkin would that be and how to bake it exactly? I’m not American so don’t have the pumpkin culture with me either. 🙂 Many thanks in advance for your advice!

    • Hi Julia.
      I’m so glad you DON’T have canned Pumpkin; the real stuff is much better! I use Butternut pumpkins (the long pale yellow ones). They’re always available in Australia (not sure aout UK) and have a noce mild flavour. To make the puree I cut them in half long ways (so 2 long pieces) and place them on baking paper/foil on a tray and bake them at 180C for 40-60 minutes, depending on their thickness. You’ll know they’re ready when youcan scoop out the puree from the skins (don’t use the skins!). Puree pumpkin is great to use as mash as well. Baking them takes out some of the moisture, and doesn;t add more, like boiling does. Hope this helps!

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