Pumpkin Snickerdoodles

The flavor combination of pumpkin and cinnamon, and the addition of white chocolate chips makes these Pumpkin Snickerdoodles utterly irresistible!

When making this recipe, I decided to use one of my favorite Snickerdoodle recipes for the base. I also decided to throw in some White Chocolate Chips inspired by THIS recipe. The added pumpkin pie spice then gives it that PUMPKIN flavor most people love!

Pumpkin + Cinnamon + White Chocolate

One of my favorite things to do is experiment in the kitchen with new recipes. I love mixing and matching and often find myself adding certain ingredients to old recipes to make new ones. It’s so fun and can sometimes be a bad thing or a good thing (usually it’s a good thing.) 😉

Thankfully, I was experimenting when I created this recipe. I wanted to make some Pumpkin Snickerdoodles but I didn’t want them to be toooo pumpkin-y, so I thought I’d add some white chocolate chips to slightly offset the pumpkin. Sounds pretty amazing, right? Well, not to toot my own horn, but they were pretty darn delicious!

The combination of pumpkin, cinnamon sugar, and white chocolate is actually divine! If you like those 3 ingredients, I promise you will love this cookie recipe.

How to Make Pumpkin Snickerdoodle cookies

WET INGREDIENTS. Cream butter, pumpkin puree, and sugar by hand in a mixing bowl. Add eggs and vanilla and cream (mix) together.

DRY INGREDIENTS. In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.

COMBINE. Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.

CHILL. Refrigerate for 30-45 minutes.

COAT. Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.

BAKE. Bake at 375°F for 8 minutes.

Recipe Tips

Snickerdoodles are one of my favorite cookies. I really love the extra tanginess that the cream of tartar adds and the simplicity of coating the dough balls and dropping them on a baking sheet. Here are a few tips to help you get the best result each and every time:

• Room temperature eggs incorporate better than chilled eggs. To warm them up faster place them in a bowl of warm-hot water for a few minutes. 
• Make sure you’re using pumpkin PUREE 
• It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl before mixing it into the creamy mixture. The less the gluten in the flour is activated by mixing the softer the cookies will be. 
• You can easily make your own pumpkin pie spice using spices most people already have in their cupboards. You can find the recipe HERE
• Do NOT over bake them! They may seem like they are not quite done, so let them cool on the baking sheet. The heat from the sheet will continue to cook them before cooling off. 

Tips for Storing

Storing the pumpkin snickerdoodle cookies appropriately will keep them delicious longer. Be sure that the cookies have completely cooled before storing.

• Room temperature: Store the cookies in an airtight container for 3-4 days. To keep them soft and chewy longer, place a piece of white bread into the container with the cookies. Just like how bread keeps brown sugar soft it will absorb the extra air in the container and keep the cookies soft.
• Freezer:  Place the cookies in a freezer safe airtight container. They will keep in the freezer for up to 3 months. 
  • Tip: I like to place 1-2 cookies in a fold top sandwich bag before placing them into the container. This way they are easy to grab and place in my kids lunch boxes for a yummy treat. 
• Freezing the dough: Once you have shaped and coated the dough balls with the sugar spice mixture line them up on a small baking sheet (one that will fit in your freezer). Place the dough balls in the freezer until they are solid, then transfer them to a freezer Ziploc. Freeze for up to 2 months. To bake: line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking them. You may need to add a minute of two to compensate for the cooler starting temperature. 

For more snickerdoodle recipes, check out:

• Snickerdoodle Waffles
• Snickerdoodle Milkshake
• White Chocolate Snickerdoodles
• Snickerdoodle Bread
• Snickerdoodle Bars

And for more pumpkin recipes, try:

• Pumpkin Dump Cake
• Crustless Pumpkin Pie
• Pumpkin Cinnamon Rolls
• Pumpkin Chocolate Chip Cookies
• Pumpkin Roll

4.95 from 20 votes

Pumpkin Snickerdoodles

By: Lil' Luna

Spiced pumpkin snickerdoodles are studded with white chocolate chips for an irresistible pumpkin twist on a classic!

Servings: 30

Prep: 7 minutes mins

Cook: 8 minutes mins

Refrigerate: 30 minutes mins

Total: 45 minutes mins

Cook ModePrevent your screen from going dark

Ingredients 

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Dough

• ▢ 1½ cups sugar
• ▢ ½ cup pumpkin puree
• ▢ ½ cup butter
• ▢ 2 eggs, room temperature
• ▢ 1 tablespoon vanilla extract
• ▢ 1½ teaspoons cream of tartar
• ▢ 2⅔ cups all-purpose flour
• ▢ 1 teaspoon baking soda
• ▢ ⅛ teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 1 tablespoon pumpkin pie spice
• ▢ ⅔ cup white chocolate chips

Coating

• ▢ 1 tablespoon cinnamon
• ▢ 4 tablespoons sugar
• ▢ 1 teaspoon pumpkin pie spice

Instructions 

• Cream sugar, pumpkin puree, and butter by hand in a mixing bowl.
• Add eggs and vanilla. Cream.
• In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice, and salt.
• Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
• Refrigerate for 30-45 minutes.
• Preheat the oven to 375°F and line a cookie sheet with parchment paper, or spray with cooking spray.
• Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls and roll in sugar and cinnamon mixture. Place on a greased cookie sheet.
• Bake at 375°F for 8 minutes.

Notes

Store the dough, covered with plastic wrap, in the refrigerator for 1-2 days before rolling and baking. To freeze, roll the dough ball in cinnamon and sugar before flash freezing and storing in a freezer bag for 2-3 months. See How to Freeze Cookie Dough for tips.

Store baked cookies in an airtight container for 3-4 days. To keep them soft and chewy longer, place a piece of white bread into the container with the cookies. To freeze, place the cookies in a freezer-safe container and freeze for up to 3 months.

Nutrition

Calories: 143kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Cholesterol: 20mg, Sodium: 116mg, Potassium: 64mg, Fiber: 1g, Sugar: 14g, Vitamin A: 746IU, Vitamin C: 1mg, Calcium: 18mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.