Pumpkin Snickerdoodle Cookies

freshly baked cookies on parchment paper

Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodles? Yes Please. Soft and Chewy Pumpkin Cookies are a Fall must. Filled with pumpkin, white chocolate chips and coated in cinnamon & sugar!

Course Dessert

Cuisine American

Prep Time 45

Cook Time 10

Resting time 15

Total Time 1 10

Servings small

Calories 224kcal

Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

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
1/4 tsp. cream of tartar (optional for snickerdoodle taste)
1 cup white chocolate chips

Rolling

2 Tbsp. white granulated sugar
1 tsp. cinnamon (or pumpkin pie spice)

US Customary - Metric

Instructions

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.
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
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!)
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, 1/4 tsp. cream of tartar (optional for snickerdoodle taste)
Fold in white chocolate chips. Chill cookie dough batter for at least 30 minutes. You can scoop the cookie dough into balls first if you'd like, then refrigerate so it's easier to work with.
1 cup white chocolate chips
Preheat the oven to 400°F.
Line 2 baking sheets with parchment paper or silicone baking mats.
Mix together the sugar and cinnamon for rolling and roll each cookie dough ball in the cinnamon-sugar mixture.
2 Tbsp. white granulated sugar, 1 tsp. cinnamon (or pumpkin pie spice)
Arrange the cookies on prepared 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 and feel very soft when you take them out. Top with more white chocolate chips when they come out of the oven, if desired.
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!). Enjoy!

Video

Notes

Freeze cookies for up to 3 months.
Feel free to leave out the white chocolate chips completely, or you can also use semi-sweet or dark chocolate chips, too!
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!). This recipe was inspired by Sally's Baking Recipes as well.
Be sure to use 100% pumpkin puree, and not pumpkin pie filling.

Nutrition