Fall has begun to settle into the Inland Northwest of WA State and is making me crave a pumpkin cookie. Well, really, pumpkin spice everything!  Don has been busy sealing and washing Bailey, our fifth-wheel. As we get ready to settle into our 2nd Winter here in the North. While I am occupied by making pumpkin cookies. This was good timing too since we have a couple of bags of homemade pumpkin puree left in our deep freezer from last Fall.

For us, September marks the beginning of Fall. We are busy preserving local garden goodies. The family favorite is stewed tomatoes, then making Pico De Gallo out of the residual fresh tomatoes, onions, and peppers. (Recipe soon)

Last weekend I processed close to 50lbs of ripe Roma tomatoes. Luckily, I was able to use a family member’s kitchen to make the mess and not in our 5th wheel. 

Come October I’ll be busy carving up sugar pie pumpkins!

Pumpkin Roasting

Last year I roasted six sugar pie pumpkins in our 5th wheel. The process took longer since the oven is tiny compared to that in a traditional house. And cleaning up the pumpkin from the food processor with limited water wasn’t much fun either in the RV. 

However, the roasted pumpkin taste is what drives me to do this year after year. Limited water or not, my love of a fresh pumpkin cookie keeps me going and you will soon see why when you make this recipe!

NOTE: We will share with you the process for roasting pumpkin seeds as well as making pumpkin puree, in a future blog.

In the meantime, let me share with you an amazing Pumpkin Spice Cookie, Snickerdoodle Style. The pumpkin cookie is almost cake-like, definitely not a hard cookie. Its taste is similar to a spice cookie, yet you get a hint of the pumpkin coming through. Then rolled in a cinnamon-sugar combo brings us into the snickerdoodle arena, where all the players are spicy-licious! Okay, on a serious note, that sugar topping will give you the slight crunch your palate is looking for.

If you did not read our freezer cookie recipe, we encourage you to do so. This snickerdoodle style pumpkin spice cookie is a great freezer cookie. In the TIPS below we will have cooking times for this pumpkin cookie recipe as a freezer cookie.

Pumpkin Spice Cookie, Snickerdoodle Style

By Adventures In RV Life, Melissa McElfresh


Prep: 10 minutes

Cooking: 8 – 10 minutes


3 – 4 dozen cookies, depending on cookie scoop size



Kitchen Tools


  1. In a small bowl whisk together: flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, clove, and salt. Set aside.
  2. In a large bowl beat butter, shortening, white and brown sugar, until light and fluffy.
  3. Mix in the pumpkin puree and vanilla, until combined.
  4. Add ½ of the flour mixture to the wet ingredient bowl, stirring until combined.
  5. Add the remaining ½ flour mixture, stirring until combined.
  6. Place the dough in the refrigerator for at least 30-minutes, to rest.
  7. Preheat oven to 375*F
  8. In a small bowl whisk together the Cookie Topping Ingredients: sugar, cinnamon, nutmeg, and clove.
  9. With a cookie scoop, drop dough ball into sugar mixture, and roll around until fully covered.
  10. Place pumpkin spice cookie balls on a sil-mat covered cookie sheet (or parchment-lined sheet).
  11. Bake 8 – 10 minutes until lightly brown on the bottom. See TIPS for freezer cookie method times..
  12. Delicately remove from pan, place on a wire rack to cool.


  • Substitute Pumpkin Pie Spice for equal amounts of: cinnamon, nutmeg, and clove.
  • If you do not place the dough in the refrigerator, the cookies will look more like pancakes.
  • It is highly recommended to use a sil-mat or parchment paper to cover the cookie sheet, for easier cleanup. 
  • If you are doing the Freezer Cookie method, the cooking time is around 12 – 15 minutes at 375*F.


We hope you give the Pumpkin Spice Cookie, Snickerdoodle Style recipe a try. Be sure to check out the rest of our recipe collections that we add to on a monthly basis HERE. Thanks for reading our blog and we will see you on our next Adventure

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