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Pumpkin Spice Snickerdoodles!

This is a sponsored post by Zulka Morena Pure Cane Sugar. For more information on their products, please visit their Instagram page at: All recipes, reviews and opinions expressed in this post are my own.

A sigh of relief comes over me as temperatures finally dip below triple digits, I can drive and sleep with my windows open, and I can wake up in the morning and take a deep breath of cool, fresh air. It’s fall now, and I’m here for it!

Fall brings a plethora of beautiful flavors, colors, fashion trends, and recipes! It’s time again for pumpkin EVERYTHING, from savory soups and raviolis to warm coffees and cookies.

Fall also means comfort food and baking for me, so I always have plenty of baking supplies on hand, including lots of Zulka Morena Pure Cane Sugar!

Zulka Morena Pure Cane Sugar is proud to offer an all-natural, minimally processed cane sugar that's vegan-friendly, and an ideal addition to infuse sweetness into your daily culinary delights. Zulka is real, granulated sugar made by squeezing and evaporating the juice from freshly harvested sugar cane. Zulka is Non-GMO Project Verified, certified C.L.E.A.N., certified Vegan, and kosher. Zulka sugars can replace other sugars cup-for-cup and tablespoon-for-tablespoon so, it’s perfect for everything from baking, to adding into your coffee! They have an array of AMAZING other products and recipes too! Visit their Instagram page at to choose your favorite!

Today I’m using my favorite sugar in some soft and chewy pumpkin spice snickerdoodles! These are an eggless cookie, because the pumpkin purée in these replaces the binding effect of eggs. All-purpose flour can easily be replaced for a gluten-free version to make this recipe ultra allergy sensitive!

I started by combining my wet ingredients with my sugars to make a flavorful base. The Zulka Morena Pure Cane Sugar has a bit more texture than that of a regular granulated sugar, but it dissolves quickly and leaves you with a soft, smooth, sweet finish to all your baking recipes.

I added in the rest of my dry ingredients, until I had a soft dough that was well combined with no lumps.

The dough got rolled tightly in some plastic wrap and I froze it for nearly an hour to make it easier to roll and work with.

When it was ready, I prepared my favorite part of a snickerdoodle cookie, that cinnamon sugar finish!

I used some more of that Zulka Morena Pure Cane Sugar, and added some pumpkin pie spice to my cinnamon for a complete pumpkin spice flavor profile. I broke off chunks of the chilled dough, rolled it into 1” balls, and covered each one in that sugar and spice mixture.

I placed the cookies onto a baking sheet over parchment paper and then flattened out the dough balls with the bottom of a measuring cup. This dough doesn’t have a whole lot of fat to make the cookies spread out whole baking, so smashing them down a bit guarantees them a perfect size and shape while baking.

These only needed to bake for about 13 minutes at 350 degrees, and only needed to rest for about 15 minutes on the sheet before being transferred to a serving dish and eaten almost immediately!

I love the way these turned out and I love the way my Zulka Morena Pure Cane Sugar gave these such a great texture and sweet crunch as I bit into them! If you LOVE pumpkin EVERYTHING like we do in our family, fire up some Chai Spice tea, add a little Zulka Morena Pure Cane Sugar, sit outside on a brisk fall morning, and give these YUMMY pumpkin spice snickerdoodles and big dunk and a bite!

Pumpkin Spice Snickerdoodles


  • 1 stick of butter, melted

  • 1/2 cup Zulka Morena Pure Cane Sugar (plus 1/4 cup)

  • 1/4 cup packed light brown sugar

  • ½ cup pumpkin purée

  • 1 tsp. vanilla extract

  • 1 3/4 cups all-purpose flour

  • 1/4 tsp. baking powder

  • 1/4 tsp. baking soda

  • 1/4 tsp. salt

  • 1 tsp. ground cinnamon (plus 1 tsp.)

  • 1 tsp. pumpkin pie spice (plus 1 tsp.)


  1. In a large mixing bowl, combine the melted butter, brown sugar, Zulka Morena Pure Cane Sugar, pumpkin purée and vanilla extract. Whisk to combine until smooth.

  2. In a separate bowl, combine the flour, baking soda, baking powder, salt, cinnamon and pumpkin pie spice. Whisk to combine.

  3. Add the dry mixture to the wet mixture and mix with a stand mixer or hand mixer for about 1 minute until a soft dough forms.

  4. Place the dough into the center of a sheet of plastic wrap, cover tightly, and place the dough in the freezer for about 30 minutes.

  5. Make the sugar and spice coating: In a small bowl, combine the remaining 1/4 cup of the Zulka Morena Pure Cane Sugar, and the remaining teaspoon each of ground cinnamon and pumpkin pie spice. Whisk to combine.

  6. Form the dough into 24 one-inch balls and roll each one thoroughly in the sugar and spice mixture before placing them evenly on two separate baking sheets, covered in parchment paper.

  7. Flatten each of the dough balls with the bottom of a measuring cup to ensure a perfectly shaped and sized cookie.

  8. Bake the cookies in the oven at 350° for about 13 minutes. Remove from the heat and allow the cookies to cool on the sheets for about 15 minutes before serving.

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