Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips. All of the best fall flavors in one deliciously baked cookie!
As soon as fall arrives, give me all the pumpkin recipes! I love the flavor and texture that it adds to baked goods. Some of my other favorite treats are chocolate chip pumpkin bread, pumpkin scones, pumpkin cheesecake dip and pumpkin cream cheese bread.
Today I have another yummy pumpkin recipe for you. 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!
Snickerdoodles are always one of my top cookie picks, but the fall flavors makes these pumpkin snickerdoodles all the more yummy! The pumpkin puree helps the cookies stay super soft, while the white chocolate chips add the perfect touch of sweetness.
If you are a pumpkin lover like me, you have GOT to make these cookies this fall. Trust me, you will not be disappointed! They are seriously divine. I cannot wait to make them again and again!
How to make pumpkin snickerdoodles
For this pumpkin snickerdoodle 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). Plus, folding in the white chocolate chips seriously makes them SO good!!
Step 1: Make the dough
Combine all of the dry ingredients in a medium bowl and set aside. In a large bowl, cream together butter and sugar. Add in vanilla and egg and mix just until combined. Then add the pumpkin and stir until combined.
Add the flour mixture to the pumpkin mixture and mix together. Then fold in the white chocolate chips. Cover the bowl with plastic wrap and chill in the fridge for at least 15 minutes.
Step 2: Roll in cinnamon sugar mixture
In a small bowl, stir together the remaining sugar, cinnamon and pumpkin spice. Roll the cookie dough into 1-inch balls and then roll the balls into the sugar mixture. Then place the cookies on the baking sheet about two inches apart.
Step 3: Bake in oven
Bake at 350°F for 12-13 minutes, or until edges are lightly golden. Remove from oven and let cookies cool on baking sheet for 1-2 minutes. Then move to a cooling rack to cool completely.
Two key baking tips!
Tip 1: Remove excess water from pumpkin puree
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.
Tip 2: Refrigerate the dough!
Make sure to refrigerate the dough for at least 15 minutes prior to baking. This helps solidify the fat in the dough (i.e. butter) so that when the cookies bake, it takes longer for the butter to melt. This results in less spreading and a thicker texture. You’ll end up with a perfectly sized cookie that’s thick, chewy and soft!
What readers are saying about these pumpkin snickerdoodles
“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!” – Steph
“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!” – Rene
“Made them this afternoon. Yummy recipe. Thanks!” – Mel
More pumpkin desserts:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Cookies with Caramel Frosting
- Pumpkin Whoopie Pies
- The Best Pumpkin Bars
- Pumpkin Snickerdoodle Muffins
Pumpkin Snickerdoodle Recipe
- 1 cup butter , softened (I used salted butter)
- 1 1/2 cups white sugar
- 1 egg
- 3/4 cup pumpkin puree , remove extra moisture with paper towel
- 1 teaspoon vanilla
- 2 3/4 cups 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 mixture for rolling dough in:
- 1/2 cup sugar
- 4 teaspoons cinnamon
- 1 teaspoon pumpkin spice
- Preheat oven to 350°F. Line cookie sheets with parchment paper (or silpat mats) or spray with nonstick spray.
- In a medium-sized 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 add in the pumpkin and stir until combined. Add flour mixture to pumpkin mixture and mix together.
- Fold in the white chocolate chips and then cover bowl with saran wrap. Place in refrigerator for at least 15 minutes.
- 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.