#fallbaking

Autumn in cookie form. 🍂 These are everything you love about a classic snickerdoodle—soft, chewy, with a hint of tang—infused with cozy pumpkin and warm spices. They’re rolled in a cinnamon-sugar coating that cracks perfectly as they bake. The ultimate treat for a crisp fall day.

Metadata

Servings: About 24 cookies

Prep Time: 20 minutes

Chill Time: 30 minutes (essential)

Cook Time: 10-12 minutes per batch

Difficulty: Easy 🍪

Estimated Calories: ~180 calories per cookie (estimate based on specific ingredients)

Ingredients

For the Cookies:

2 ¾ cups (344g) all-purpose flour

2 tsp cream of tartar

1 tsp baking soda

½ tsp salt

2 tsp pumpkin pie spice

1 cup (2 sticks / 226g) unsalted butter, softened to room temperature

1 ½ cups (300g) granulated sugar

¾ cup (185g) pure pumpkin puree (not pumpkin pie filling)

1 large egg, at room temperature

2 tsp pure vanilla extract

For the Rolling Coating:

¼ cup (50g) granulated sugar

1 tbsp pumpkin pie spice

1 tsp ground cinnamon

How to Prepare

Whisk Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, and 2 teaspoons of pumpkin pie spice. Set aside.

Cream Butter & Sugar: In a large bowl, use an electric mixer to cream the softened butter and 1 ½ cups of sugar together on medium speed until light and fluffy.

Add Wet Ingredients: Beat in the pumpkin puree until combined. Then add the egg and vanilla extract, and mix until smooth.

Combine Dry & Wet: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. The dough will be soft and slightly sticky.

Chill the Dough (Crucial Step!): Cover the bowl and chill the dough for at least 30 minutes. This makes it much easier to handle and helps prevent the cookies from spreading too much.

Preheat & Prep: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a small shallow bowl, mix the ¼ cup sugar, 1 tbsp pumpkin pie spice, and 1 tsp cinnamon for the coating.

Scoop and Roll: Scoop the chilled dough into 1.5 tablespoon-sized balls. Roll each ball between your palms to smooth it, then roll it generously in the spiced sugar mixture to coat completely. Place the balls about 2 inches apart on the prepared baking sheets.

Bake: Bake for 10-12 minutes. The edges will be set, and the tops will look soft and have a beautiful cracked appearance.

📍 Home, Puglia, Italy, September '25, first Apple Pancakes of the Season 🍎🥞

And here it is, the beloved Autumn 🍂

We’re nearing the end of another turn of seasons, and ahead lie darker days, rich in introspection, lit by flickering candlelight, sweetened by the scent of apple treats, shared with a good book and a warm pumpkin milk.

It’s the season of apples, pumpkins, and cinnamon.

A season of shadows, inner work, healing, and quiet protection.

A time for letting go.

October is approaching, with its crunchy, colorful leaf-covered paths, pumpkin fields, and lanterns glowing gently to light the way through fog-kissed countryside, as the Earth prepares to rest after gifting us her harvest.

Pumpkin Bread Recipe

Ingredients:

1 cup pumpkin puree

2 cups flour

1/2 cup sugar

1/2 cup vegetable oil

2 eggs

1 teaspoon baking soda

1 teaspoon cinnamon

1/2 teaspoon salt

Instructions:

Preheat the oven to 175°C (350°F).

In a bowl, mix the pumpkin puree, oil, eggs, and sugar.

In a separate bowl, combine the flour, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet mixture and mix until well combined.

Pour the batter into a greased loaf pan.

Bake for 50-60 minutes until the top is golden.