Hopefully you had a wonderful Thanksgiving or if you live in another country a nice Thursday. 
But now the serious baking starts up. And many of you will be heading off into the world of cookie exchange. I get asked A LOT this time of year what cookies I suggest for cookie exchange. So much so I made a Pinterest board dedicated to it. Check it out.
But if you are looking for a cookie to take and you are a spice cookie lover like me….then you won’t need to check out that board… I have found the cookie for you. Half pumpkin snickerdoodle which is yummy in its own right and half soft gingersnap…to say that this made my mouth happy is an understatement. My pants weren’t that happy as I ate half the batch in one sitting. Snickerdoodles are my favorite I couldn’t help it. 
The smell they produce when baking will make you dance around like when you find a $20 bill in your coat pocket that you didn’t know was there!
Pumpkin Gingerdoodles
Pumpkin Snickerdoodle Dough
1 1/2 cups granulated sugar
1 cup unsalted butter
2 eggs
¾ cup pumpkin puree
3 cups all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/4 tsp. salt
for rolling the cookies in:
1/4 cup granulated sugar
2 tsp. ground cinnamon
Mix 1 1/2 cups sugar, the butter, pumpkin, and eggs in a stand mixer with paddle attachment.
Add in flour, cream of tartar, baking soda and salt and mix on low until fully combined. Set aside.
Gingersnap Dough
3/4 cup butter
1 cup granulated sugar
1/4 cup molasses
1 egg
2 cups all-purpose flour
2 teaspoons baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon cloves
1 teaspoon ginger
Combine cinnamon and sugar in a small bowl and set aside for rolling dough in.
Cream together butter and sugar. Add molasses and egg and continue beating. Add flour, baking soda, salt, cinnamon, cloves, and ginger and mix until combined, scraping down the sides of the bowl as needed.
Preheat oven to 350°F. Lightly grease baking sheets with no-stick cooking spray and set aside.
Roll a small amount of gingersnap dough into a ball and a small amount of snickerdoodle dough and place them together and gently roll or squeeze together.
Roll in cinnamon sugar.
Place on baking sheets and bake for 9-11 minutes. Remove from oven and allow to cool on baking sheets for 2 minutes before moving to cooling racks.
Idea and Gingersnap recipe adapted from BakerGirl
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Oh my – and I thought I had my Christmas Cookie list done… These do look like the perfect cookie, and might need to be made tonight!
YES. I cannot wait to get to a place where they sell canned pumpkin! I want to dip them in cream cheese frosting.
This cookie has all my favorite flavors. I now can’t stop thinking about this wonderfully unique idea.
Excellent flavor! Just re-pinned a few fun ideas from your Christmas Pinterest board too!
What a fantastic combination!
I’m pretty sure I’m adding this to the “must bake” list!
As a kid I never cared for gingersnap cookies – or anything like them. As a big kid, Im growing to like them. These little bad boys sound like they would be perfect with a big glass of milk.
I can’t wait for the Christmas baking to begin. Since I’m going to be back home for 5 whole weeks with nothing to do and no car, I have a feeling some serious baking will be done
These look so delicious, and I have never been lucky enough to find 20 bucks in my pocket, only the occasional dime or nickel, but that still makes me dance, so I can’t wait to dance
wow so clever. Ginger Cookies have always been my favorite. And then snickerdoodles are 1 of my most favorite. Never had a pumpkin snickerdoodle, but I’m sure they’re GOOD!! so I’m excited to give this a try. BTW: your blog has been one of my favorite for years. thank you for keeping it current, id be so sad if you ever stopped posting!!
I made these and they are amazing!! my hubby said “these are so much better than snickerdoodles”
thanks for sharing!