Pumpkin Snickerdoodle Cookies coated in all the cinnamon sugar-y goodness and filled with pumpkin, white chocolate chips and all of our favorite Fall spices. Oh, heyyyy! Exactly what our homes and hearts need.
While it’s not quite yet Fall, I am so ready for all of the pumpkin spiced goodies and comfort foods!
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I’m just being proactive over here with the pumpkin recipes, and I am sure you don’t mind. 😉
Reasons to make Pumpkin Snickerdoodle Cookies
- First off, do we really need a reason?!
- They are perfectly soft and chewy.
- Full of delicious pumpkin pie spices.
- You can whip up a batch quickly, no mixer of any kind required!
- The recipe is flexible, you can use chocolate chips instead of white chocolate
- They are an epic cookie to kick off the Fall season!
Ingredients you will need
These cookies require some basic baking ingredients, along with a few you might need to pick up.
How to make Pumpkin Snickerdoodle Cookies
The first step is to blot out some of the excess moisture in the pumpkin using paper towels.
You don’t have to get all of the moisture since we still want the pumpkin flavor in the cookies.
Take the blotted pumpkin and whisk it together with the sugars, vanilla extract, egg and melted butter.
Whisk the dry ingredients together in another bowl, and fold into the wet ingredients. (It might not look like it’s incorporating at first but keep folding, it will all come together I promise!)
Fold in white chocolate chips. Chill cookie dough batter for 30 minutes.
Bake for 9-10 minutes. Top with more white chocolate chips when they come out of the oven!
Tips for making Pumpkin Snickerdoodle Cookies
- Spoon the flour into your measuring cup and be sure it’s leveled. Do not scoop the flour out of the container/bag with your measuring cup because you could end up with 50% more than you need.
- Top the freshly baked cookies with more white chocolate chips right when the come out of the oven.
- Use cake flour! Cake flour is finer, softer and lighter than All-Purpose Flour and I find using a mix of both cake flour and All-Purpose results in the perfect cookies.
- Chill the cookie dough for 30 minutes prior to baking.
- Make the cookie dough in advance! Chill it in the refrigerator for up to 3 days. When you’re ready to bake, allow it to come to room temperature then bake away.
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Pumpkin Snickerdoodle Cookies
- 1/2 cup melted butter, unsalted and slightly cooled
- 1/2 cup brown sugar, packed
- 1/4 cup white granulated sugar
- 1/3 cup 100% pumpkin puree, blotted* (see notes)
- 1 large egg, whisked
- 1 tsp. vanilla extract
- 1 cup All-Purpose Flour
- 1 cup Cake flour
- 1 tsp. corn starch
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup white chocolate chips
- 2 Tbsp. white granulated sugar
- 1 tsp. cinnamon (or pumpkin pie spice)
- Melt the butter and set aside to cool slightly.
- Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the cookies. Measure out 1/3 cup pumpkin AFTER moisture is removed.
- In a medium sized bowl, whisk together the melted butter, brown sugar, white sugar, pumpkin, egg and vanilla extract.
- In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. (It might not look like it's incorporating at first but keep folding, it will all come together I promise!)
- Fold in white chocolate chips. Chill cookie dough batter for at least 30 minutes.
- Preheat the oven to 400°F.
- Roll the dough into balls, about 3.5 oz. each. (will make 8 cookies or ~14 small cookies). Mix together the sugar and cinnamon for rolling and roll each cookie dough ball in the cinnamon-sugar mixture.
- Arrange the cookies on baking sheets, and slightly press down just a little. (see video)
- Bake for 9-10 minutes or until edges appear set. May take a minute or two longer, ovens vary. Cookies will look very soft when you take them out. Top with more white chocolate chips when they come out of the oven.
- Let them rest on the cookie sheet for 15 minutes, then transfer to a cooling rack. (I find they are best and most chewy at least an hour later, and even so soft the next day!).
- Freeze cookies for up to 3 months.
- To make homemade cake flour, you’ll need 14 Tbsp. of all-purpose flour and 2 Tbsp. corn starch. Mix these together and sift them twice to get them fully mixed and aerated. This will make ~1 cup flour which you need for this recipe.
- Homemade pumpkin spice: 4 tsp. ground cinnamon, 2 tsp. ground ginger, 1 tsp. ground cloves, 1/2 tsp. ground nutmeg.
- Blotting pumpkin is a must for this recipe. I simply use paper towels to press out some of the excess moisture. Be sure to measure out the 1/3 cup of pumpkin AFTER you blot it. (I heard about this idea originally from Sallys Baking Addiction, then many people said it’s a MUST once I started talking about it!).
- Be sure to use 100% pumpkin puree, and not pumpkin pie filling.
Hi, I’m Tawnie!
Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.More about Tawnie