Pumpkin snickerdoodles with white chocolate chips
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!!
MY OTHER RECIPES
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
These pumpkin snickerdoodles are delicious! They are a great dessert for any night!
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
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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.
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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.
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Pre-heat oven to 350°F.
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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.
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Bake for 12-13 minutes. Allow cookies to cool 1-2 minutes on the pan and then place them on a cooling rack.
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Enjoy!
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!
Yum!! I always trust your recipes…and I believe you that these are rockin! I happen to have (a case) pumpkin…so I’m ready to go! Pinning. (=
I hope you enjoy them Gloria! I need to make some again this weekend…they were gone way too fast!
Made them this afternoon. Yummy recipe. Thanks!
I’m glad you liked them Mel! I need to make them again soon, they were gone way too fast!
I have the dough chilling, but I can’t find what temperature to bake these at. I’m guessing 350. Is that what you did?
Yes, 350 is the temperature I baked them at! :)
would love to make you`r pumpkin recipes, so could you tell me what is in pumpkin spice and the weight of pumpkin in a can please. thankyou Hells
The weight of pumpkin is about 6 oz. Pumpkin pie spice is found in the spices section of the grocery store. You can also make your own pumpkin pie spice. Here is a recipe: http://allrecipes.com/recipe/pumpkin-pie-spice-i/. Hope that helps! :)
I’ve got this chilling right now too… But don’t see what temperature to cook them at…
You cook them at 350! Sorry for the confusion Annie, I hope they turned out yummy for you! :)
I love snickerdoodles and have an old recipe for ones with white choc chips but never thought to add pumpkin. How good these must be! Pinned!
I had never tried snickerdoodles with white chocolate chips before, but they were amazing!! This recipe has definitely made my top pumpkin list!
Oh boy do these look yummy!!
You’ll have to give them a try! I have made them twice in the past two weeks! :O
I have made these 3 times so far and will be making them for a cookie exchange this weekend. I am known as the cookie baker amongst my friends and coworkers and these cookies were labelled as THE BEST EVER by everyone. They are absolutely fantastic! I’ve had much success doubling the recipe and am going to quadruple it tonight. Thanks so much for sharing such a fantastic cookie recipe!
I am so happy you have had so much success with these cookies! They are one of my all time favorite recipes with pumpkin! Thanks for leaving such a sweet comment Steph! I hope your quadruple batch goes well! :)
I love pumpkin and cannot wait to try the pumpkin snickerdoodles . I have some left over pumpkin chips I may throw in a patch(:
Thanks!
Mmm these would be so good with pumpkin chips in them too! What a good idea. :)
I have been looking for the perfect recipe for pumpkin cookies that were not fluffy and starchy. These look like just the ticket! I am excited to make them!
These are my favorite pumpkin cookies at the moment! Hope you enjoy them Melissa. :)
Sounds delicious! Can’t wait to try this recipe :)
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!
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! :)
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!