Description

These Pumpkin Snickerdoodle Cookies are a delightful twist on the classic snickerdoodle, combining warm spices and pumpkin puree for a soft, chewy texture. Enhanced with white chocolate chips and a cinnamon-sugar coating, these cookies bring seasonal flavors to your cookie jar, perfect for fall or any time you crave a comforting treat.

Ingredients

Scale

Wet 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

Dry Ingredients

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

Additional Ingredients

2/3 cup white chocolate chips
1/2 cup sugar
2 teaspoons ground cinnamon

Instructions

Mix Butter and Sugars: In a large bowl, use an electric mixer to beat the melted unsalted butter, sugar, and light brown sugar until the mixture is well combined and smooth. Scrape down the sides and bottom of the bowl as needed to ensure even mixing.
Add Wet Ingredients: Incorporate the pumpkin puree, egg yolk, and vanilla extract to the butter-sugar mixture. Whisk together until the mixture is uniform in color and texture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, ground cinnamon, ground nutmeg, baking powder, cream of tartar, and salt, ensuring all the ingredients are evenly distributed.
Mix Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients while beating on low speed with the electric mixer until fully combined. Scrape the sides and bottom of the bowl to incorporate all the flour evenly.
Fold in White Chocolate Chips: Add the white chocolate chips and fold them gently into the dough using a rubber spatula to avoid breaking the chips and to evenly distribute them.
Chill Dough: Gather the dough into a ball within the bowl, cover it tightly with plastic wrap, and refrigerate for at least one hour to firm up the dough for easier handling and improved texture.
Prepare Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper to prevent sticking and ease cleanup.
Make Topping Mixture: In a small bowl, mix together 1/2 cup sugar and 2 teaspoons ground cinnamon for rolling the cookie dough balls.
Shape Cookies: Remove the dough from the refrigerator. Scoop out portions of dough sized about 1 ½ tablespoons or 2 tablespoons for larger cookies. Roll each portion into smooth balls using your palms. Roll each ball in the cinnamon-sugar topping mixture, then place them on the prepared cookie sheets, spacing them at least 2 inches apart to allow for spreading.
Bake Cookies: Bake the cookies in the preheated oven for 10 to 12 minutes until they are set and slightly golden on the edges.
Handle Remaining Dough: If baking in batches using one sheet, keep the remaining dough refrigerated while waiting to bake. Avoid placing dough on a hot baking sheet, which may cause premature melting and spreading.
Cool Cookies: Once baked, remove the cookies from the oven and allow them to cool completely on the baking sheet before serving to allow them to set properly and develop their chewy texture.

Notes

Using pumpkin puree adds moisture and a subtle pumpkin flavor, but be sure to use it sparingly to avoid overly wet dough.
Chilling the dough is crucial for handling and to prevent excessive spreading during baking.
White chocolate chips complement the warm spices but can be substituted or omitted if preferred.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
Adjust baking time slightly if making larger or smaller cookies to ensure they bake evenly.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin Snickerdoodle Cookies, pumpkin cookies, white chocolate chip cookies, autumn cookies, spiced cookies