Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips and cinnamon sugar. All of the best fall flavors in one deliciously baked cookie!
Pumpkin White Chocolate Chip Cookies
As soon as fall arrives, give me all the pumpkin recipes! I love the flavor and texture that it adds to baked goods. These pumpkin snickerdoodles may be my favorite one yet. I made 3 dozen cookies on Saturday and between friends and family – they were gone by Sunday!
If you are a pumpkin lover like me and also love the classic snickerdoodles, you have GOT to make these cookies this fall. The fall flavors makes them all the more yummy and the white chocolate chips make each bite perfection. They are seriously divine and I cannot wait to make them again and again!
Snickerdoodles with a Fall Twist
The pumpkin helps the cookies stay super soft (just like my favorite pumpkin cookies), and the cinnamon sugar gives them that classic snickerdoodle flavor. I also love mixing in white chocolate chips for the perfect touch of sweetness.
These pumpkin snickerdoodles are a fun twist that you just might like even better than the original recipe. Trust me, you will not be disappointed!
The Key to Perfect Pumpkin Snickerdoodles
- Cream of tartar. Similar to the classic recipe, cream of tartar is added to give the cookies that perfect, pillowy top. This is an ingredient you definitely don’t want to skip!
- Measuring flour. Although it seems simple, there actually is a wrong and right way to measure flour. Learn how to measure flour accurately with this easy spoon and knife method.
- Remove moisture from pumpkin. 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 two paper towels and push down lightly until the excess moisture is removed.
- Chill the dough. Let the dough chill in the fridge for at least 15 minutes so you’re cookies stay thick and delicious, without spreading too much.
- Extra chocolate on top. Before going into the oven, press a few extra white chocolate chips on the tops of the cookie dough balls. Not only does this make them look pretty, but it adds the perfect amount of chocolate in each bite!
Storing + Freezing
Once the cookies have cooled, place them in an airtight container or bag and store at room temperature for up to 3 days. The cookies will also keep in the freezer for up to 3 months if stored in a zip top bag (make sure to seal as much air out as possible).
FREEZING THE DOUGH
Instead of freezing baked cookies, you can also freeze the dough too. Roll the cookie dough balls in cinnamon sugar, then place them on a baking sheet and flash freeze for about 30 minutes (or until hard). Then place in a zip top bag in the freezer.
When ready to bake, let thaw on a baking sheet for about 30 minutes before going into the oven. Bake as directed, although you may need to add an extra 2 minutes to the total time so the edges get golden.
5 star review
“I have made these pumpkin snickerdoodles 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!”-Steph
More Pumpkin Desserts:
- Pumpkin Bars with Cream Cheese Frosting
- Pumpkin Whoopie Pies
- BEST Pumpkin Chocolate Chip Cookies
- Pumpkin Snickerdoodle Muffins
- Pumpkin Crunch Cake
- 1 cup butter , softened (I used salted butter)
- 1 1/2 cups granulated sugar
- 1 egg
- 3/4 cup pumpkin puree , remove extra moisture with paper towel
- 1 teaspoon vanilla extract
- 2 3/4 cups (360 g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher salt
- 1 1/2 teaspoon cream of tarter
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon pumpkin spice
- 1/4 teaspoon nutmeg
Sugar mixture for rolling dough in:
- 1/2 cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
Optional: 1 cup white chocolate chips
- Preheat oven to 350°F. Line cookie sheets with parchment paper. In a medium-sized bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tarter, cinnamon, pumpkin spice and nutmeg. Set aside.
- In a large bowl, cream butter and sugar with an electric mixer for about 1 minute. Add in vanilla and egg and mix just until combined. Then add in the pumpkin and stir until combined.
- Next add flour to pumpkin mixture and mix together just until combined. Fold in the white chocolate chips if desired and then cover bowl with plastic wrap. Place in the refrigerator for at least 15 minutes (it will help it not be as sticky when rolling).
- In a small bowl, mix together the remaining sugar, cinnamon and pumpkin spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Then place the cookies on the pan about two inches apart.
- Bake for 12-13 minutes, or until the edges are lightly golden. Remove from oven and allow cookies to cool for 1-2 minutes on the pan. Then place on a cooling rack to cool completely.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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