Pumpkin Snickerdoodles
Spiced pumpkin snickerdoodles are studded with white chocolate chips for an irresistible pumpkin twist on a classic!
Servings: 30
Ingredients
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