Pumpkin Snickerdoodles
Ingredients
- ½ cunsalted butter
melted & slightly cooled
- ¼ cpacked light or dark brown sugar
- ½ cgranulated sugar
- 1 tsppure vanilla extract
- 6 tbsppumpkin puree
see note
- 1 ½ call-purpose flour
spooned & leveled
- ¼ tspsalt
- ¼ tspbaking powder
- ¼ tspbaking soda
- 1 ½ tspground cinnamon
- 1 tsppumpkin pie spice
- optional: 1/2 cup white chocolate chips
plus a few extra for the tops, 90g
- ½ cgranulated sugar
- 1 tspground cinnamon
Directions
- 1
Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and blotted pumpkin until smooth. Set aside.
- 2
Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in 1/2 cup white chocolate chips, if using. The chips may not stick to the dough because of the melted butter, but do your best to combine.
- 3
Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe.
- 4
Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
- 5
Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- 6
Bake for 11–12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks.
- 7
Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
- 8
Store in an airtight container at room temperature for up to 1 week.
Pumpkin Snickerdoodles
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About this Recipe
Ready for the ultimate fall treat? These Pumpkin Snickerdoodles combine the nostalgic comfort of a classic snickerdoodle with the cozy flavors of pumpkin and sweet white chocolate, all coated in a warming cinnamon sugar embrace.
What makes these pumpkin cookies so irresistible? It's the perfect balance of a rich, soft, and chewy texture from the pumpkin puree, paired with the gentle warmth of cinnamon and pumpkin pie spice. The optional white chocolate chips melt into creamy pockets, adding an extra layer of indulgence that elevates these beyond your average cookie.
You're in for a truly delightful experience with these soft & chewy snickerdoodles. Each bite offers a harmonious blend of earthy pumpkin, aromatic spices, and the sweet, almost caramel notes from the brown sugar. The outside is beautifully crinkled and sparkling with cinnamon sugar, giving way to a tender, cake-like interior studded with luxurious white chocolate. You'll quickly understand why the warning suggests making a double batch – they vanish almost as soon as they cool!
Feel free to get creative with these delicious cookies.
- If you're not a fan of white chocolate, you can easily omit the white chocolate chips for a pure pumpkin spice experience.
- For an extra layer of warmth, consider adding a pinch of ground ginger or nutmeg alongside the cinnamon and pumpkin pie spice.
- You could also experiment with dark chocolate chips if you prefer a less sweet contrast to the pumpkin.
These Pumpkin Snickerdoodles are perfect for welcoming autumn, sharing at holiday gatherings, or simply enjoying with a hot cup of coffee or tea on a crisp afternoon. They make a thoughtful homemade gift or a comforting treat after a long day.