Pumpkin Snickerdoodles
These pumpkin snickerdoodles are soft, chewy and loaded with white chocolate chips, pumpkin flavor and cinnamon sugar. They are the perfect treat for fall!
Ingredients
Cookie dough
- 2 ¾ cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 ½ teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1 cup salted butter , softened
- 1 ½ cups granulated sugar
- 1 large egg
- ¾ cup pumpkin puree , extra moisture removed with paper towel (see notes)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips , optional
Sugar mixture
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
Cookie dough
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine 2 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg.
- In a large bowl, cream 1 cup butter and 1 1/2 cups sugar with an electric mixer for about 1 minute. Add in 1 teaspoon vanilla and 1 egg and mix until just combined. Stir in 3/4 cup pumpkin until combined.
- Mixt in flour mixture until just combined. Fold in 1 cup white chocolate chips, if using, and cover the bowl with plastic wrap. Place in the refrigerator for at least 15 minutes to help it be less sticky when rolling.
Sugar mixture
- In a small bowl, mix together the remaining 1/2 cup sugar, 4 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Place the cookies about 2 inches apart on the baking sheets.
- Bake for 12 to 13 minutes, or until the edges are lightly golden. Remove from the oven. Let cool for 1 to 2 minutes before transferring to a cooling rack to cool completely.
Notes
Pumpkin: I prefer to use Libby's canned pumpkin puree. I measure it out and then dump it on a paper towel and pat it to remove the moisture. If you don't remove the moisture they will be more cakey.
Storage and freezer instructions: Let cool and then store in a covered container up to 3 days. For freezing place in a zip-top bag (remove as much air as you can) and freeze up to 3 months.
Freezing dough: You can also freeze the dough balls dipped in sugar. Place on a baking sheet and freeze 30 minutes. Transfer to a zip-top bag once they are hard. When ready to bake, place on baking sheet to thaw 30 minutes prior to baking. An additional 2 minutes may need to be added for cooking.
Nutrition
Calories: 186kcal, Carbohydrates: 29g, Protein: 2g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 20mg, Sodium: 118mg, Potassium: 95mg, Fiber: 1g, Sugar: 14g, Vitamin A: 962IU, Vitamin C: 0.3mg, Calcium: 24mg, Iron: 1mg
Nutrition provided is an estimate. It will vary based on specific ingredients used.
