Name: Pumpkin Snickerdoodle Cookies Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 1 h 32 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter (melted and cooled to almost room temperature); 1/2 cup sugar; 1/3 cup light brown sugar (packed); 1/4 cup pumpkin puree (canned or homemade); 1 large egg yolk; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1 teaspoon ground cinnamon; 1 teaspoon ground nutmeg; 1 teaspoon baking powder; 1/4 teaspoon cream of tartar; 1/2 teaspoon salt; 2/3 cup white chocolate chips; 1/2 cup sugar; 2 teaspoons ground cinnamon

Introduction

These Pumpkin Snickerdoodle Cookies combine the warm spices of cinnamon and nutmeg with the moist richness of pumpkin puree. Topped with a classic cinnamon-sugar coating and dotted with white chocolate chips, they offer a delightful twist on a beloved favorite. Perfect for autumn or anytime you crave a cozy treat.

A stack of four round, golden-brown cookies with a slightly cracked top texture sits on crinkled white parchment paper, which rests on a white marbled surface. The cookies show a soft, crumbly exterior with a warm orange tint, indicating a pumpkin or spice flavor. In front of the stack, two cinnamon sticks lie horizontally, showcasing their textured bark and warm brown color. Scattered small white chocolate chips dot the parchment paper near the cookies. In the blurred background, an orange pumpkin adds to the autumn feel of the scene. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup unsalted butter (melted and cooled to almost room temperature)

1/2 cup sugar

1/3 cup light brown sugar (packed)

1/4 cup pumpkin puree (canned or homemade)

1 large egg yolk

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon baking powder

1/4 teaspoon cream of tartar

1/2 teaspoon salt

2/3 cup white chocolate chips

1/2 cup sugar (for topping)

2 teaspoons ground cinnamon (for topping)

Instructions

Step 1: In a large bowl, use an electric mixer to beat the melted butter with both sugars until well combined. Scrape down the sides and bottom of the bowl as needed.

Step 2: Add the pumpkin puree, egg yolk, and vanilla extract to the butter mixture. Whisk to combine thoroughly.

Step 3: In a separate bowl, whisk together the flour, ground cinnamon, ground nutmeg, baking powder, cream of tartar, and salt.

Step 4: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Scrape the sides and bottom again to ensure even mixing.

Step 5: Fold in the white chocolate chips using a rubber spatula.

Step 6: Gather the dough, cover with plastic wrap, and refrigerate for at least one hour.

Step 7: Preheat the oven to 350°F (175°C) and line two cookie sheets with parchment paper.

Step 8: In a small bowl, mix the 1/2 cup sugar with 2 teaspoons ground cinnamon for the topping and set aside.

Step 9: Remove the dough from the refrigerator. Scoop 1 ½ tablespoon-sized balls (or 2 tablespoons for larger cookies), roll them smooth between your palms, then roll in the cinnamon-sugar topping. Place on prepared cookie sheets at least 2 inches apart.

Step 10: Bake for 10-12 minutes until the edges are set.

Step 11: If baking in batches, keep remaining dough or rolled cookies refrigerated until ready to bake. Avoid placing dough on hot baking sheets.

Step 12: Let cookies cool completely on the baking sheets before serving.

Tips & Variations

For a deeper pumpkin flavor, try adding 1/2 teaspoon of pumpkin pie spice to the dough.

Swap white chocolate chips for dark or milk chocolate chips if preferred.

If you don’t have cream of tartar, you can omit it; the cookies will still turn out delicious.

For extra moisture, a tablespoon of sour cream or Greek yogurt can be added to the wet ingredients.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes, you can use homemade pumpkin puree made from cooked fresh pumpkin. Make sure it’s well-pureed and drained of excess moisture to avoid altering the dough consistency.

Why do the cookies need to chill before baking?

Chilling the dough firms it up, which helps the cookies keep their shape and enhances the flavors. It also prevents spreading during baking, giving you thick, soft cookies.