Christmas Goodies

Pumpkin Spice Snaps

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Pumpkin spice is everywhere! 🙂 These cookies are the epitome of the fall season, because not only are the snaps (which is a cookie that’s a “snap” to make), they are warm and chewy with a fun pumpkin spice flavor. I love these cookies! Be sure to check out my classic Christmas Gingersnaps, Gingersnap Coconut Cookies, and Cinnamon Snaps, too!

What you need:

  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin spice (see below)
  • 1/2 teaspoon salt

Pumpkin Spice (make it from ingredients below or use pre-made)

  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

Rolling sugar:

  • 1/2 cup sugar

Make them:

Preheat your oven to 350 degrees.  Line cookie sheets with parchment paper.

Cream the shortening and brown sugar for at least 2 minutes, until light and fluffy.

Beat in molasses and egg until well combined.

In a small bowl, whisk together the flour, baking soda, pumpkin spice, and salt.

Slowly add 1/2 cup dry mixture at a time to the wet mixture until combined.

Use your medium cookie scoop. Roll dough into smooth balls.

Roll balls in mixture until fully coated in sugar.

Place balls about 2 inches apart on the cookie sheet.

Bake 10-13 minutes, until tops crack.

Let sit on baking pan at least 2 minutes before removing to cooling rack.

Now, go make another batch, because you’re gonna need it! 😉

Try these yummy recipes, too!

Print Recipe
5 from 4 votes

Pumpkin Spice Snaps

These delicious little cookies pack a pumpkin spice punch, while being chewy and delicious!

Ingredients

  • 3/4 cup shortening
  • 1 cup packed light brown sugar
  • 1/4 cup molasses
  • 1 egg
  • 2 1/4 cups flour
  • 2 teaspoons baking soda
  • 2 1/2 teaspoons pumpkin spice see below
  • 1/2 teaspoon salt

Pumpkin Spice (make it from ingredients below or use pre-made)

  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ginger
  • 1/8 teaspoon cloves

Rolling sugar:

  • 1/2 cup sugar

Instructions

  • Preheat your oven to 350 degrees.  Line cookie sheets with parchment paper.
  • Cream the shortening and brown sugar for at least 2 minutes, until light and fluffy.
  • Beat in molasses and egg until well combined.
  • In a small bowl, whisk together the flour, baking soda, pumpkin spice, and salt.
  • Slowly add 1/2 cup dry mixture at a time to the wet mixture until combined.
  • Use your medium cookie scoop. Roll dough into smooth balls.
  • Roll balls in mixture until fully coated in sugar.
  • Place balls about 2 inches apart on the cookie sheet.
  • Bake 10-13 minutes, until tops crack.
  • Let sit on baking pan at least 2 minutes before removing to cooling rack.

 

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious from the pictures.  I create my recipes from inspiration of scents and flavors around me. I also repurpose my grandma’s old recipes. If you love to bake and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

6 Comments

  1. 5 stars
    I love ginger snap cookies and now I want to try these. Thanks for the recipe.

  2. Dorothy Boucher Reply

    I love snaps and never have had a pumpkin snaps before, will have to try your recipe and saved it to my Pinterest cookies board.
    @tisonlyme143

  3. 5 stars
    These sounds perfect for fall and winter! Spring too if it’s still cold enough to have the oven on!

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