Pumpkin Snickerdoodles

Happy 236th Birthday to the Marine Corps! Go hug a Marine! Only if you know them of course. Unless you’re into hugging strangers. 
Speaking of the Marines, I wanted to send my Marine friend serving overseas a care package. 
And what’s a care package without some baked goods?
This is my third pumpkin post…hmm, I guess I’m a little addicted.
I saw these pumpkin snickerdoodles a while ago and bookmarked them for another time. I only thought of them when I was researching the best cookies to send in the mail. When I saw snickerdoodles made the list, I thought it was time to try this recipe.

They are so freakin’ good! And light and chewy and perfectly spiced with cinnamon. The pumpkin flavor is subtle which I like so it still reminds you of a traditional sniickerdoodle cookie yet it is also seasonal in taste.

I hope they arrive safely!

If you would like to send something to my friend, let me know and I will provide you with the address. Care packages are awesome especially to men and women in service. 
Pumpkin Snickerdoodles
Makes about 3 dozen cookies


  • 2 3/4 cups flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp pumpkin pie spice
  • 1 3/4 cups sugar, divided
  • 2 sticks unsalted butter, softened
  • 1 large egg
  • 3/4 cup pumpkin puree
  • 2 Tbsp ground cinnamon
*Adjust the oven racks to the upper- and lower-middle positions and heat the oven to 400 degrees F. Line two baking sheets with parchment paper; set aside.
*In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
*In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and 1 1/2 cups of sugar on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin puree and beat at medium speed until combined, about 30 seconds. Add the dry ingredients and beat at low until just combined, about 30 seconds, scraping down the bowl as needed.
*Place the remaining 1/4 cup sugar and cinnamon for rolling a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar mixture, and place it on the prepared baking sheet.  Repeat with the remaining dough, spacing the balls about 2 inches apart. 
*Bake the cookies, one sheet at a time, until the edges are set and just beginning to brown but the centers are still soft and puffy, about 10 to 12 minutes, rotating the baking sheet halfway through baking. Cool the cookies on the baking sheet about 5 minutes; using a wide metal spatula, transfer the cookies to a wire rack and cool at room temperature. 
Note: I found that placing the dough in the refrigerator for about 5 minutes before rolling into cookies helped made the dough easier to work with. 


Curry Quinoa Stuffed Pumpkin

More pumpkin!

I went over to my friend V’s place to enjoy a lovely dinner. She received a sugar pumpkin in her vegetable CSA this month and wanted to use it in a savory way. I obliged to be the taste tester of her cooking endeavor. It required zero arm twisting.

It was tasty! And surprisingly easy. Well I mean I heard it was easy when I came over.  I cannot take credit for any of this.

As I was driving to her place (1st time driving in SF ever – it was slightly terrifying) she was already in the processing of roasting the sugar pumpkin.

I arrived as it was just coming out of the oven. To make myself useful, I mixed up the quinoa she cooked in chili curry paste with vegatables she sautéed.

We stuffed the pumpkin with the quinoa deliciousness and topped it off with some basil.

The recipe was inspired by Lily’s Health Pad Red Curry Quinoa Stuffed Pumpkin. Check it out!

Vegan Pumpkin Peanut Butter Oatmeal Bars

Pumpkin everywhere! In the spirit of the season I am trying to get into pumpkin more. I saw this and thought it would be fun and easy to make. And it has peanut butter; one of my all-time faves.  Like if I was a contestant on Survivor, I would bring chunky peanut butter as my one personal item. Another bonus, these bars do not need eggs or butter so no need to bring anything to room temperature – these can be made on the fly. 

It was so simple and only requires one bowl. Double bonus! Or are we at triple now? I lost count.

Vegan Pumpkin Peanut Butter Oatmeal Bars
Recipe adapted from Love Veggies and Yoga
Makes about 16 squares

  • 2 cups old fashioned oats
  • 1 cup pumpkin puree
  • 1/2 cup peanut butter (I use chunky PB)
  • 1/2 cup sugar
  • 1/2 brown sugar
  • 1 Tbsp pumpkin pie spice
  • 1 tsp cinnamon
  • 1 tsp vanilla
  • 1/2 tsp salt
  • 1/2 cup raisins (optional)
*Preheat oven to 350 degrees F. Grease a 8″x8″ baking pan with margarine or cooking spray.  Note: If you want to keep it vegan, make sure you don’t use butter.
*Mix all ingredients into a bowl. 
*Spread mixture into greased pan. Bake for 22-25 minutes or until toothpick inserted in center comes out clean. Allow to cool before slicing.

Enjoy! See if people like them and then tell them it’s vegan 😉