Pumpkin snickerdoodles with white chocolate chips -super soft and filled with all the best fall flavors!
Today I have another yummy pumpkin recipe for you. These pumpkin snickerdoodles may be my favorite pumpkin recipe yet! I made 3 dozen cookies on Saturday and between friends and family they were gone by Sunday! Adding the white chocolate chips to this pumpkin snickerdoodles recipe seriously makes them SO good!!
For this recipe I took one of my favorite snickerdoodle recipes from the Martha Stewart’s cookbook and added in all my favorite things for fall. (pumpkin, nutmeg, cinnamon, pumpkin pie spice).
Pumpkin snickerdoodle ingredients
- 1 cup butter, softened (I used salted butter)
- 1 1/2 cup white sugar
- 1 egg
- 3/4 cup pumpkin puree (remove extra moisture with paper towel)
- 1 teaspoon vanilla
- 2 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cream of tarter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 cup white chocolate chips
Snickerdoodles have to be one of my favorite cookie, but the fall flavors makes them all the more yummy! The pumpkin makes these cookies super soft. You have GOT to make them this fall if you are a pumpkin lover like me. You will not be disappointed!
Pumpkin snickerdoodles with white chocolate chips
Ingredients
cookies:
- 1 cup butter softened (I used salted butter)
- 1 1/2 cup white sugar
- 1 egg
- 3/4 cup pumpkin puree remove extra moisture with paper towel
- 1 teaspoon vanilla
- 2 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cream of tarter
- 1/2 teaspoon cinnamon
- 1/4 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
- 1/8 teaspoon ginger
- 1 cup white chocolate chips
*Sugar mix for rolling dough in:*
- 1/2 cup sugar
- 4 teaspoon cinnamon
- 1 teaspoon pumpkin spice
Instructions
- In a medium bowl combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tarter, cinnamon, pumpkin spice, nutmeg, and ginger. Set aside.
- In a large bowl cream butter and sugar with a mixer. Add in vanilla and egg and mix just until combined. Then place the pumpkin in the bowl with the sugar and stir until combined. Add flour mixture to pumpkin mixture and mix together. Fold in white chocolate chips and then cover bowl with seran wrap. Place in refrigerator for at least 15 minutes.
- Pre-heat oven to 350°F.
- Prepare cookie sheets with non-stick spray or parchment paper. Roll dough into one inch balls and then roll into the sugar mixture. Place cookies on your pan two inches apart.
- Bake for 12-13 minutes. Allow cookies to cool 1-2 minutes on the pan and then place them on a cooling rack.
- Enjoy!
Video
Nutrition
For these snickerdoodle pumpkin cookies I think it’s important to remove the extra water from the pumpkin or else it will be too sticky when you try to roll out the dough. All you need to do is place the pumpkin between the paper towels and push down lightly until the excess moisture is removed.
These pumpkin snickerdoodles were seriously divine! I cannot wait to make them again and again!
Looking for more pumpkin recipes? You’ll love these too:
For even more recipes, make sure to check out my here. Enjoy!
Happy baking!
Your recipe looks like a winner.
I was wondering, do you think semi-sweet chocolate chips would work in place of the white chocolate chips? What do you think?
It will definitely change the taste, but I bet it would still be good!
Hello Jamielyn,
I made these last weekend for “football” Sunday, and I didn’t even get to try one of them. They were gone before half-time. I’m obviously making more today! Hahaha!! Question though, I live at altitude in Denver(about 6000 ft), should I make a high altitude adjustment for this recipe? When I made them last weekend, they were really dense and didn’t spread out very much. Any ideas?
Hi Rene! I don’t have much experience baking in high altitudes but I have heard to decrease the baking powder and increase the sugar a little bit. Also increasing the temperature by 25 degrees. If you look it up google they will give you more specifics! :) Glad they were a hit at the football party!
I made these. The flavor is fantastic. I found the texture too quick bread like. I’m gonna make em again to see if I messed up last time.
If it was bread-y, it’s possible you over mixed (which causes the glutens to develop). You’ll want to mix to incorporate, then mix a couple of times by hand (scraping the sides and making sure it’s completely incorporated, but without overmixing). Let us know how it goes! :)
Has anyone tried freezing these? Either the prepared dough or baked cookie? I would love to have some on hand to quickly pull out.
This would be a good dough to freeze in a log, slice, and bake!
Sounds delicious! Can’t wait to try this recipe :)