Pumpkin Snickerdoodle Cookies Recipe (2024)

If you have never had a Pumpkin Snickerdoodle Cookie, you need to stop whatever you are doing and make these immediately. This fall twist on snickerdoodles is the perfect cookie for the holidays. It tastes like fall in your mouth. You have to try these.

Pumpkin Snickerdoodle Cookies Recipe (1)

One of my favorite cookies of all time is my mom’s Snickerdoodle cookie. The recipe actually comes from my Grandma Char and it is the softest and chewiest Snickerdoodle cookie I have ever had.

With fall just around the corner, I was thinking about what those Snickerdoodle cookies would taste like if I added pumpkin to them.

The end result: AMAZING.

My whole family devoured these cookies. They didn’t even last for 8 hours in my home. They were gone so fast.

They are so soft and chewy and have just the right amount of pumpkin in them. If you don’t believe me, try them out for yourself.

Related Recipe: These Healthy Pumpkin Chocolate Chip Cookies are light, fluffy and so delicious that no one will know they are lower in calories!

Pumpkin Snickerdoodle Cookies Recipe (2)

How to make pumpkin snickerdoodle cookies

  • Step 1:Preheat oven to 400 degrees F.
  • Step 2: Beat together butter, shortening, sugars, pumpkin, and egg. You could do this by hand, hand mixer, or Kitchen Aid type mixer.
  • Step 3: Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.
  • Step 4: Chill dough in the refrigerator for 30-60 minutes.
  • Step 5: Roll dough into 1-inch balls.
  • Step 6: In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.
  • Step 7: Roll dough balls in sugar mixture until completely coated.
  • Step 8: Place dough balls about 2″ apart on ungreased cookie sheet.
  • Step 9: Bake 7-9 minutes until lightly browned, but still soft.
  • Step 10: Place on a cooling rack to allow the cookies to cool, rather than keep cooking on the pan.
  • Step 11: Serve and enjoy.

Tips for making perfect pumpkin snickerdoodles every time:

Pumpkin Snickerdoodle Cookies Recipe (3)

These cookies are extremely basic and easy to throw together if you need a quick cookie recipe. Ten simple ingredients you probably already have on hand, and you are ready to go.

Pumpkin Snickerdoodle Cookies Recipe (4)

This recipe calls for softened butter. You will want to be sure your butter is softened, not melted. If you use melted butter, the cookie dough will be runny and difficult to roll into balls, making the cinnamon and sugar step almost impossible.

I have found the best way to soften butter is to let it sit at room temperature for about an hour, and it will be perfectly soft. We do not recommend microwaving it.

Pumpkin Snickerdoodle Cookies Recipe (5)

Your batter may look a little like this, and that is perfectly fine. The butter will fold nicely with the flour so if your batter is looking a little lumpy, don’t stress.

Pumpkin Snickerdoodle Cookies Recipe (6)

Add your dry ingredients into the bowl, and begin mixing. I found this works best when I use a wooden spoon. You can use some form of electric mixer, but I prefer the classic bowl and spoon.

Pumpkin Snickerdoodle Cookies Recipe (7)

This should be about the right consistency of your dough. If it is a little soft and sticky, don’t worry, refrigerating your dough will help stiffen it up. We recommend refrigerating it for at least 30 minutes, but we suggest closer to an hour.

Pumpkin Snickerdoodle Cookies Recipe (8)

Once you are done baking them, I suggest moving them to a cooling rack to allow them to completely cool down, and to keep the bottoms from burning. If they are on a hot pan, they will cook the bottoms of the cookies and you don’t want to burn your snickerdoodles. These are best soft and not overcooked.

Pumpkin Snickerdoodle Cookies Recipe (9)

Garnish with a little extra cinnamon and sugar, if desired, and enjoy. We love these with milk or hot chocolate. They are simple, delicious, and perfect for fall.

Pumpkin Snickerdoodle Cookies Recipe (10)

I have tried a lot of Pumpkin Snickerdoodle recipes, but I have to say this one is my favorite. They have just the right amount of pumpkin flavor, and the perfect amount of spice. If you have never tried these cookies, you need to stop what you are doing and make them.

Do these freeze well?

These freeze great. If you have leftovers, place them in a ziplock bag and place them in the freezer. I think they taste even more delicious frozen. They make the most delicious hot chocolate dipping cookies.

Watch how to make them here:

Did you know we have a Youtube Channel? We have hundreds of tried and true recipes we want to share with you. We take you through each recipe, step by step, and show you exactly how to make it.

Watch how to make these Pumpkin Snickerdoodle Cookies here:

why do i need to chill my dough?

If you haven’t ever tried chilling your dough, you need to. Chilling your dough leads to tastier and better looking cookies. They stay puffy, they cook more evenly, and the color actually looks better.

  • Your cookies will taste better. The sugars have more time to absorb the moisture from other ingredients. This leads to a more condensed flavor, and sweeter tasting cookies.
  • Less spreading. Thin cookies burn faster, but as the dough chills and hardens a little bit, they don’t cook as flat. The chilling minimizes the spreading out of fat when you cook them. Everyone loves a thick chewy cookie with a soft middle. My mouth is watering just writing about these.
  • A more appealing color. This again is related to the sugar in the cookie. Chilling the dough and sugar gives the cookie a more evenly golden color.

What do I serve with my Pumpkin Snickerdoodles

Our favorite holiday drink is our grandma’s famous Homemade Apple Cider. We love dunking our cookies into it, and getting that delicious pumpkin, cinnamon, and apple flavor, all in one bite.

We also love dunking our cookies in our Nutella Hot Chocolate. If you have never tried a Pumpkin Snickerdoodle, we recommend it with a little Nutella. If the Nutella is in Hot Cocoa form, that’s even better.

Looking for more holiday cookies? Here are a few favorites:

  • Cake Mix Christmas Cookies
  • Christmas Santa Cookies
  • Soft Pumpkin Cookies with Cinnamon Buttercream Frosting
  • White Chocolate Cheesecake Pumpkin Cookies
  • Pumpkin Hershey’s Kiss Cookies
  • Snickerdoodle Cake Mix Cookies

Serves: 60 cookies

Pumpkin Snickerdoodle Cookies Recipe

Soft and chewy pumpkin cookies with a sweet, sugary crust.

Prep Time 40 minutes mins

Cook Time 9 minutes mins

Total Time 49 minutes mins



  • ½ cup butter
  • ½ cup vegetable shortening
  • 1 cup granulated sugar
  • ½ cup light brown sugar
  • ¾ cup pure pumpkin puree
  • 1 large egg
  • cup flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ cup sugar (for rolling)
  • 1 Tablespoon cinnamon (for rolling)
  • ½ teaspoon ground ginger (for rolling)


  • Preheat oven to 400 degrees F.

  • Beat together butter, shortening, sugars, pumpkin, and egg.

  • Mix in flour, baking powder, baking soda, salt, and cinnamon and mix until well combined.

  • Chill dough in the refrigerator for 30-60 minutes.

  • Roll dough into 1-inch balls.

  • In a separate bowl, mix 1/2 cup sugar, 1 Tablespoon cinnamon and 1/2 teaspoon ground ginger.

  • Roll dough balls in sugar mixture until completely coated.

  • Place dough balls about 2" apart on ungreased cookie sheet.

  • Bake 7-9 minutes until lightly browned, but still soft.


Calories: 75 kcal · Carbohydrates: 11 g · Protein: 1 g · Fat: 3 g · Saturated Fat: 1 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 1 g · Trans Fat: 1 g · Cholesterol: 7 mg · Sodium: 16 mg · Potassium: 18 mg · Fiber: 1 g · Sugar: 5 g · Vitamin A: 528 IU · Vitamin C: 1 mg · Calcium: 4 mg · Iron: 1 mg

Recipe Details

Course: Dessert

Cuisine: American

This post was included in our 10 of the BEST Cookie Recipes video – for more inexpensive and delicious recipes like this one, click here to check it out!

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Pumpkin Snickerdoodle Cookies Recipe (12)

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  1. Jennifer fay says:

    this looks like a really yummy recipe. Thanks for sharing.

  2. Julia says:

    Sounds easy to make and fantastic! I can't wait to try it! I love anything pumpkin, especially in the fall.

  3. Hayley @ The Domestic Rebel says:

    These look awesome, Camille! I made a similar pumpkin snickerdoodle last week I have yet to post, but yours look SO yummy. Love soft + chewy snickerdoodles :)

  4. Aubrey vs. Terry says:

    Read this while drinking my pumpkin latte and eating my pumpkin pancakes and thought I have to make theses! I am on a pumpkin kick waiting for fall. Can't wait to try!

  5. Aubrey vs. Terry says:

    Read this while drinking my pumpkin latte and eating my pumpkin pancakes and thought I have to make theses! I am on a pumpkin kick waiting for fall. Can't wait to try!

  6. Tesa says:

    thanks for the recipe! one question what temperature did you bake them at

  7. chattipati says:

    Theae look awesome!! I did notice there is no Cream of Tartar in this recipe! What makes the tops craggly looking?!

  8. the brooks girls says:

    Yum! I am making these today! It is already fall here in Alaska, and I need some pumpkin baking in my house! Thanks for sharing!

  9. staci says:

    These look so yummy! Trying to make them today, but you do not list what temperature to back them at?

  10. staci says:


  11. Dorothy @ Crazy for Crust says:

    This is a fantastic idea! LOVE them. Pinned, of course. :)

  12. Camille says:

    Oh my gosh- I am so sorry! Sometimes I just get typing and skip an important step! Anyway, they bake at 400 degrees F! :)

  13. Camille says:

    I have no idea! And you are right- no cream of tartar! They are delicious!

  14. Camille says:

    Oh my gosh- I am so sorry! Sometimes I just get typing and skip an important step! Anyway, they bake at 400 degrees F! :)

  15. Vicky @ Mess For Less says:

    Just pinned also! I love all things pumpkin and plan to make this for a Halloween party we will be attending.

  16. Nat and Holly says:

    Yummy!!! I think I need to buy some pumpkin tomorrow and try these :) Pinned!

  17. Berta says:

    Can you use butter in place of the margarine? I have shortening on hand all the time, and butter, but never margarine. They look yummy!

  18. Camille says:

    I think that butter in place of the margarine would be just fine! :)

  19. Kelly (Our Everyday Harvest) says:

    I was craving snickerdoodles over the weekend and then I just came across your recipe. These look so delicious and I love anything pumpkin! Thank you for sharing. (just pinned)

    Kelly @ Our Everyday Harvest

  20. Sarah says:

    Cannot wait to try these!!!

    Sarah @ This Farm Family's life

  21. Lauren B says:

    I found this recipe through Pintrest. I am planning to make these for house church at our house tomorrow night. Thank you for sharing. Also I thought I'd share a tip that my baking-genius mother-in-law shared with me. My cookies always went flat no matter what type or what recipe I used. When she suggested using margarine and NOT butter they where beautiful mounds of pure goodness! Maybe no one else has this problem, but it helped me and I realized there was a question about it in your comments so I thought I'd pass the tip along!

  22. Loni says:

    I just finished baking a batch, they are so delicious! Somehow mine turned out a lot fluffier than the picture and did not crack on top. That is ok though, we love them anyways! They have just the right amount of pumpkin to give them that special fall flavor! :)

  23. FrugalFoodieMama says:

    I can't wait to make these! :)

    I featured your recipe on my ~A Little Extra Helping of Sunday Potluck~ post today. Feel free to grab my feature button if you feel so inclined. :)

  24. Sarah Ross says:

    What can I use in place of ginger? Pumpkin spice?

  25. Sarah Ross says:

    What can I use in place of ginger? Pumpkin spice?

  26. Camille says:

    You could definitely try pumpkin spice . . . it might taste a little different, but I think that it would still be good. There is usually a little bit of ginger in pumpkin spice, so if you are allergic to ginger, you might not want to use that. :)

  27. Karen Harris says:

    Mine didn't flatten either-weird. I'm assuming the baking powder and soda have something to do with that? Any ideas?

  28. Camille says:

    So sorry- I have no idea why they wouldn't flatten? I don't know if it would have anything to do with altitude? I really have no idea! I am so sorry!

  29. Beth says:

    These were so tasty. Mine didn't flatten either, but they were little pillows of pumpkin goodness, so I actually liked them better that way. I also added more cinnamon and a hint of nutmeg to the batter. My co workers (and husband) loved them.

  30. The Girls from Whimsically Homemade says:

    I'm sooo glad that fall is finally here. People always look at me like I'm crazy when I whip out a can of pumpkin puree mid spring. Speaking of pumpkin, these look absolutely to DIE for! I can't wait to try these babies out! I'm following you through Facebook, Twitter, Pinterest, and GFC. I would love it if you would stop by a join our Saturday Social blog hop at Whimsically Homemade! Hope to see you there!

  31. Vicki says:

    We have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!

  32. Vicki says:

    We have a debate going on....does a true snickerdoodle always have cream of tartar in the ingredients? Otherwise without it, the cookie is just a sugar cookie with cinnamon etc.?? We have seen many snickerdoodle recipes lately that do not call for cream of tartar. What exactly does the cream of tartar add to the cookie? Thanks!!

  33. ScrabbleCouple says:

    My batch is chilling right now! I was actually just thinking the other day how it would go to add pumpkin into snickerdoodles. But I wasn't going to brave it tonight..I was just about to try out your pumpkin dump cake, when I saw this as one of your related links. Can't wait to see how they taste! I love soft snickerdoodles!

  34. Christina Madaras says:

    I made these yesterday - and added chocolate chips, they are super delicious! Thanks for the recipe!! :)

  35. Camille says:

    To be honest, I am not sure! I have heard that Cream of Tartar makes the "cracks" on the top of the snickerdoodle cookie, but I honestly don't know if that is true or not! My mom's snickerdoodles don't have cream of tartar and they seriously are my favorite snickerdoodles that I have ever tried. Sorry that I am not much help with the debate! :) I think that if the cookie tastes good, everybody wins. :)

  36. Amanda says:

    Wow made these tonight they came out awesome thanks for a great recipe!!

  37. hersplitends.com says:

    YUMMO! I can't wait to try these!

    ~ Jillian

  38. FrauGibbs says:

    Thanks for sharing! Mine turned out yummy. We frosted half the batch of cookies with a cream cheese maple frosting and the other half instead of frosting, we mixed in some white chocolate chips.

  39. FrauGibbs says:

    Thanks for sharing! Mine turned out yummy. We frosted half the batch of cookies with a cream cheese maple frosting and the other half instead of frosting, we mixed in some white chocolate chips.

  40. Shannon says:

    I made these yesterday and they were SO good. I added a little allspice and ginger to the dough and used butter, sans margarin.

    A tip for those getting puffy cookies that don't flatten: Use a cup to smash them flat before baking. Pumpkin is a very fluffy veggie. It'll bounce back up a bit and give you a very moist, tender cookie... They'll just be a bit flatter.

  41. Nancy says:


    Wikipedia, mediator-extrodinarie for any online debate, says that snickerdoodles do not have to contain cream of tartar. I've always used cream of tartar in my snickerdoodles, but it's just for leavening, suppose. This recipe looks delicious! I'm definitely going to try it!

  42. Lindsey L. says:

    eating these now. My family loves them! Thank you for sharing.

  43. Andrea says:

    Since you can make your own baking powder using Cream of tartar and baking soda (and cornstarch if you are storing your supply), it seems reasonable to me to conclude that cream of tartar is being using for leavening...Found how to make your own baking powder from a book called Kitchen Science.

  44. mp says:

    Just to throw this out there, I just made these with butter and they are perfectly fluffy little mounds. However, snickerdoodles I've made in the past have always come out super flat. I was thinking using half shortening may have made the difference.

  45. mp says:

    Just made these tonight - I only baked up a dozen, the rest of the dough is in the fridge. I don't like to use margarine so I subbed butter, and I thought I would try using pumpkin pie spice instead of cinnamon in the dough. They came out super fluffy, moist, and soft -however they seem just a little bland. I'm blaming it on my tweaking the spices (I can't just leave a recipe alone!) and I think I'm going to stir in some extra cinnamon before I bake the rest of them. But seriously - these have the PERFECT texture. I've made snickerdoodles before and they always come out flat as pancakes so it was nice to find some that stay quite puffy : ) Thanks for the recipe!

  46. Kelly says:

    WAAAYYY too much flour.

  47. Emily says:

    These came out really good. I skipped the shortening and did two sticks plus two tablespoons of butter. I added 1/4 teaspoon of cloves and a 1/4 teaspoon of nutmeg to give them a little extra flavor.

  48. Sandra Williams says:

    Same thing happened to me. Maybe it's the margarine? I didn't soften mine.. Could that have something to do with it? I am pushing them down with a spoon while they are still in the oven.

  49. The Kitchen Kook says:

    You could always try flattening the cookies a little bit before baking - rather than leaving them in balls. Hope that helped! :)

  50. The Kitchen Kook says:

    Mmm. These sound really good. I recently made some classic snickerdoodle cookies, thick, soft, and chewy. Not the puffy, cakey version. No thank you! But I definitely want to give this version a try - and I can finally use up my leftover pumpkin!


  51. Heidi says:

    With 3 teaspoons of rising agent in this recipe, the cookies ended up fluffy mounds. I had to press mine down a lot before baking to get them to look like cookies when they were finished.

  52. Sarah says:

    I just wanted to chime in here - these cookies were disappointing. I think they may need more pumpkin or something or more spices. They were bland! I loved the texture. Mine didn't spread either like others have mentioned but that didn't bother me. I was really disappointed especially since everything else I've made from your blog has been AWESOME. I think this recipe needs another go - maybe some testing, tweaking, and relaunching. They have a lot of potential though.

  53. Trina says:

    Slightly flatten cookie with bottom of drinking glass that has a flat bottom, before baking.

  54. Coresoaper says:

    I made these today and they were bland in taste and not all like I expected. I suspect that the recipe calls for too much flour.

  55. Brenda says:

    I made these today and they turned out great! They are moist and fluffy. Are these fine to leave out at room temperature or do you refrigerate them?

  56. Cyd says:

    They are fine at room temp for the first day. If they long laster than that I would put them in an airtight container and stick them in the fridge. :)

  57. Kristin says:

    Just made these and they were delicious! Mine did flatten out. I used all butter (not margarine or shortening). I also added a little cream of tartar just because I like it. My husband has already asked me to make them again. Thanks!

  58. KRISTIN says:

    I didn't see my comment published, so this might be a dupe.I made these tonight and they were awesome. Mine flattened out. I used all butter (no margarine or shortening) and I added a little cream of tartar because I like it. My husband has already asked me to make them again this weekend. Thanks!

  59. Donna says:

    I made these as the recipe called out. On my first pan I put on the cookies like balls, as snickerdoodles typically spread and flatten. So for all other pans, I made the cookies larger and flattened them with a fork. They came out great! Flavor and texture are to my liking. I give the recipe a thumbs up. I may take on some of the suggestions as I think others have good ideas too.

  60. Leah says:

    I made these for Thanksgiving last year, and they turned out fabulous! This year, my family asked if I would make them again--definitely going to be a holiday tradition!Camille, thank you so much for the delicious recipe! :)

  61. Kari says:

    After having tasted some superb, moist homemade pumpkin snickerdoodles from a farm, I was eager to try this recipe. Reading some of the comments I decided to use less flour. I don't see how I could have used the full amount it called for without being a pasty mass. I was quite dissatisfied:( I agree with some of the posters, they had a nice texture but really bland flavor, I would say less flour and baking powder /soda more pumpkin puree! :-)

  62. Cyd says:

    Hi Vicki, this is what I found on the internet about Cream of Tartar.....and if it's from the internet it must be true! Right!? Ha ha! Anyway, this is kind of interesting. -- Cream of tartar is a weak acid. It's purpose is to react with the baking soda for leavening. If you can't get it, you can use some other acid, e.g. citric acid, but it will introduce a slight taste of its own, and it is stronger than cream of tartar. You can also substitute baking powder instead of the baking soda + cream of tartar combination.

  63. Chrissy B says:

    I had the exact same problem with too much flour. I?ve made them twice now, and the first batch (where I followed the recipe exactly) came out tasting like cooked balls of flour. In the second batch, I switched the flour to only 2 ¾ cups, added a full cup of Pumpkin, plus 1 tsp Cream of Tartar, and 1 tsp Pumpkin Spice (to amp up the pumpkin flavor). They turned out SO much better! I?m not sure if the 3 ¼ cup flour was a typo in the recipe or what. As I added all the flour during the original batch, I kept thinking?no, these cannot possibly take this much flour! Should?ve listened to my baking instinct on that one. They?re delicious with the above changes - a big hit with co-workers and friends. I?ll definitely be making them again. Oh and also, I forgot to use a glass to squish down the first batch - and for some reason they tasted even more floury when I didn?t flatten them. So flattening them with the glass is a must.

  64. Nancy S says:

    Two of my favorites together--yum! When I make Snickerdoodles, I roll them into balls, (I use part butter & part shortening),and then butter the bottom of a glass and dip it in sugar. Then I press the cookie balls gently. They always turn out crinkled and round, yet not balls, cookie-shaped. If your baking powder, soda & salt are old, they will be flat. If you use too much butter/shortening, they will be spread out, but flat. Too much flour, baking powder, soda & salt will make Snickerdoodles taste more like a cornbread. Measure carefully. Hope that helps.

  65. Dawn Earley says:

    I loved these! I used a little more pumpkin, a little less flour, more cinnamon and some clear Mexican vanilla. I'll be sharing a link to your recipe on my blog with my notes! Thanks for another amazing recipe. http://learningasIsew.blogspot.com

  66. p says:

    This recipe does not turn out flat, tasty cookies! I followed the recipe exactly but they are cakey, doughy, and bland. Is the amount of flour a typo in the recipe? What a disappointment!

  67. Melissa says:

    I've used this recipe several times and never have had anything but delicious cookies. I'm wondering if those getting a bland cookie are sifting their flour well? Sifted/fluffed flour will measure different than packed, IMO. Just trying to make sense of other experiences. I made a batch of these a few weeks ago. Yesterday I found a ziplock baggie with four cookies in them. I thought for sure they would be dry dead hockey pucks but they were still quite moist. I'm making another batch tonight to take Thanksgiving camping. I also add pumpkin pie spice, just a flavor preference.

  68. Debbie says:

    I love these cookies and everyone I share cookies with want the recipe. I am SO glad I found this recipe!

  69. Melonie says:

    I made these cookies per the recipe. The dough was extremely wet. Recipe calls for 2 3/4 flour but in your video you put 3 1/4. What is it supposed to be?

  70. Sarah says:

    I've been making these cookies for the last couple of years and they have always turned out great. I went to make them again this year and noticed the recipe site has been update. The cookies did not turn out how they normally do. They were soggy and definitely not as good as they've been in the past. Did the recipe change when the page was updated? Could you please post the old recipe? I unfortunately did not save it. Thank you.

  71. Cyd says:

    I have gone in and edited the recipe to what it used to be. Hope this helps.

  72. Sarah says:

    Thank you! I will have to try it again and see if it turns out well again. It is such a good recipe when it turns out well.

Pumpkin Snickerdoodle Cookies Recipe (13)

About The Author:

Camille Beckstrand

Camille Beckstrand is married to Jared and they have 4 kids. She is a certified life coach that loves helping women become "unstuck" in their lives and is the host of the podcast "Moms On The Rise". She also loves a good true crime podcast, a big plate of cheesy loaded nachos, and going on adventures with her family.

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