So what is a Snickerdoodle besides a very fun word to say? It’s a buttery, cinnamon-sugar cookie that very much complements the flavor of pumpkin spice! Try these Pumpkin Snickerdoodles—your family will love them!
These Pumpkin Snickerdoodles are a heaven-sent combination of pumpkin puree, pumpkin spices, vanilla, butter, and white chocolate chips. The sweet chips complement all these savory fall flavors and give the cookies a hint of that magic only creamy white chocolate can give.
These cookies are leavened with both baking soda and baking powder, meaning they will have a bit of heft to them and a distinctive structure and texture—a good cookie crumb.
Pumpkin Snickerdoodles are so perfect with a pumpkin spiced latte that you simply must have this delicious experience of the two together.
The Secret to Perfect Pumpkin Snickerdoodles
Whenever you have a recipe that calls for sugar to be added to the outside of a food creation, the outside can get browned really quickly.
So you’ll want to watch them closely. You don’t want the outside getting too brown before the inside gets baked through. To mitigate the risk of this happening, tear off a cookie sheet–length piece of foil and just prop it gently over your cookies. To attain that perfect cookie crispness, take the foil off for the last three minutes of baking.
How do I store these cookies?
Pumpkin Snickerdoodles dry out easily in the refrigerator. So you have two choices: keep them in an airtight container at room temperature for up to three days or freeze them for up to three months. Just let them thaw at room temperature when you’re ready for more.
Any tasty additions to these Pumpkin Snickerdoodles?
You can get crazy inventive with these. Try butterscotch chips, walnuts, pecans, or hazelnuts—they would all work well with this flavor profile.
Serving Suggestions
Try these with my Delicious Vanilla Milkshake with festive sprinkles, for an especially indulgent day, or my sublime take on Seattle’s Best Iced Mocha Recipe. Or you can double up on the pumpkin flavor and serve them with my Delicious Pumpkin Dip!
Pumpkin Snickerdoodles
Ingredients
- 1/2 cup unsalted butter melted & slightly cooled
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips optional, plus extra for topping
Instructions
- Start by combining the wet ingredients. Whisk together melted butter, brown sugar, granulated sugar, vanilla, and pumpkin puree until smooth.
- Mix the dry ingredients. In a separate bowl, whisk flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
- Combine wet and dry ingredients. Add the wet mixture to the dry ingredients and stir until a soft dough forms. If desired, fold in white chocolate chips.
- Chill the dough. Cover and refrigerate for at least 30 minutes, or up to 3 days for best flavor and texture.
- Prepare for baking. Preheat the oven to 350°F and line baking sheets with parchment paper.
- Shape the cookies. Scoop dough into balls, roll in cinnamon sugar, and place on baking sheets. Flatten slightly for even baking.
- Bake until set. Bake for 11-12 minutes until the edges are firm but centers are soft. Optionally, press extra white chocolate chips on top for decoration.
- Cool and enjoy. Allow cookies to cool on the baking sheet before transferring to a wire rack. Cookies develop more flavor and chewiness as they cool.
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