White Chocolate Pumpkin Snickerdoodle Cookies, perfect fall cookies!
These chewy cookies are delicious and perfect for any autumn occasion. Seriously, the best cookies made with pumpkin pie filling. The combination of pumpkin, cinnamon, and white chocolate is simply irresistible.
To make these cookies, I started with a classic snickerdoodle recipe and added pumpkin puree and white chocolate chips. The result is a soft and chewy cookie with just the right amount of sweetness. The cinnamon sugar coating adds a nice crunch and a hint of spice. These cookies are perfect for sharing with friends and family or enjoying with a cup of hot cocoa on a chilly autumn evening.
If you’re looking for a new fall cookie recipe to try, look no further than these white chocolate pumpkin snickerdoodles. They’re easy to make and guaranteed to be a hit with anyone who tries them.
Related Pumpkin Desserts: Pumpkin Pie Crescent Rolls, Pumpkin Pecan Dump Yellow Cake, Pumpkin Chocolate Chip Bread, Pumpkin Mini Bundt Cakes, Pumpkin Pancakes, Pumpkin Flan
Ingredients
For the Cookies
When it comes to making white chocolate pumpkin snickerdoodle cookies, it’s important to have all the necessary ingredients on hand. Here are the ingredients you’ll need to make the cookies:
- unsalted butter (melted)
- brown sugar
- white sugar
- vanilla extract
- pumpkin purée (canned or homemade from real pumpkin)
- all purpose flour
- salt
- baking powder
- baking soda
- cinnamon
- pumpkin pie spice
- white chocolate chips
For the Coating
- white or brown sugar
- cinnamon
How to Make Snickerdoodle Pumpkin Cookies
Combine the melted butter, brown sugar, and granulated sugar in a small to medium-sized bowl. Stir thoroughly until no lumps of brown sugar remain.
Mix in the vanilla extract and blotted pumpkin until the mixture becomes smooth. Set this mixture aside.
In a separate large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
Pour the wet ingredients (butter-sugar-pumpkin mixture) into the dry ingredients and combine using a rubber spatula, or using a hand mixer or a stand mixer.
Gently fold in 1/2 cup of white chocolate chips.
Cover the dough in plastic wrap and refrigerate it for at least 30 minutes, but it can also be left in the fridge for up to 24 hours if you want to bake the cookies later. Chill time is essential for this recipe.
When ready to proceed, take the dough out of the refrigerator and preheat the oven to 350°F (175°C). Line two large baking cookie sheets with parchment paper.
Mix the granulated sugar and ground cinnamon together in a small bowl. Once the cookie dough is ready, will roll it into balls and then coat each ball in the cinnamon-sugar mixture.
Scoop about 1.5 tablespoons of dough, using a cookie scoop and roll it into a ball. Roll each of the cookie dough balls in the cinnamon-sugar mixture until it’s evenly coated. Place the coated dough balls on the prepared baking sheet leaving about 3 inches of space between them. Flatten each cookie slightly using the palm of your hand or the bottom of a measuring cup. This step is important to ensure proper spreading during baking.
Bake at 350°F for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool for a few minutes on the baking sheet before transferring them to a wire rack to cool completely.
The centers of the cookies may still seem soft. If desired, you can enhance the appearance of the cookies by gently pressing chocolate chips into the tops of the cookies immediately after they come out of the oven.
Allow the baked cookies to cool before serving. Enjoy your delicious treats!
How to Store Snickerdoodle Cookies
To store pumpkin snickerdoodle cookies and keep them fresh, follow these steps:
Cool Completely: Allow the cookies to cool completely on a wire rack before attempting to store them. This prevents excess moisture from building up inside the container.
Choose an Airtight Container: Place the cooled cookies in an airtight container. This could be a plastic container with a tight-sealing lid or a resealable plastic bag. Make sure the container is clean and dry before adding the cookies.
Layering: If you need to stack the cookies in the container, place a piece of parchment paper or wax paper between the layers to prevent sticking and keep them from becoming too compressed.
Freezing (Optional): If you want to store the cookies for an extended period, you can also freeze them. Place the cookies in a single layer on a baking sheet and freeze until firm. Then, transfer the frozen cookies to an airtight container or freezer-safe bag. Label with the date and use within 2-3 months for the best quality. Thaw frozen cookies at room temperature before consuming.
Tips and Variations for Snickerdoodle Recipes
When it comes to making white chocolate chewy pumpkin snickerdoodles, there are a few tips and variations that can help you achieve the perfect texture and flavor.
- Soft and Chewy Texture: For a soft and chewy texture, be sure to use unsalted butter and cream it with the sugar until light and fluffy. Also, avoid overbaking the cookies as this can result in a dry texture.
- Spice It Up: To enhance the pumpkin flavor, try adding a pinch of pumpkin pie spice to the cinnamon sugar coating. You can also experiment with other mix-ins such as nuts, toffee bits, or cream cheese.
- Homemade Pumpkin Puree: For a more seasonal and authentic taste, try using homemade pumpkin puree instead of canned. Simply roast a small pumpkin in the oven until tender, then scoop out the flesh and puree it in a food processor.
- Baking Tips: To ensure your cookies bake evenly, rotate the cookie sheets halfway through baking. Also, be sure to chill the dough for at least 30 minutes before baking to prevent spreading.
Overall, white chocolate pumpkin snickerdoodle cookies are a delicious and festive dessert that’s perfect for fall and the holidays. With a spiced pumpkin flavor and a sweet sugar coating, these cookies are sure to be a hit with everyone who tries them.
White Chocolate Pumpkin Snickerdoodle Cookies Recipe
These White Chocolate Pumpkin Snickerdoodle’s might be my new favorite cookie! The yummy Cinnamon Sugar coating on the outside, with the gooey White Chocolate Chips all around and the yummy taste of the Pumpkin Purée makes this perfectly soft cookie so delicious! This is a perfect treat for those chillier days!
12
servings45
minutes11
minutesKeep the screen of your device on
Ingredients
1/2 cup 1/2 unsalted butter (melted)
1/4 cup 1/4 brown sugar
1/2 cup 1/2 sugar
1 tsp 1 vanilla extract
6 tbsp 6 pumpkin purée
1 1/2 cup 1 1/2 all purpose flour
1/4 tsp 1/4 salt
1/4 tsp 1/4 baking powder
1/4 tsp 1/4 baking soda
1 1/2 tsp 1 1/2 cinnamon
1 tsp 1 pumpkin pie spice
1/2 cup 1/2 white chocolate chips
- Coating
1/2 cup 1/2 sugar
1 tsp 1 cinnamon
Directions
- Combine the melted butter, brown sugar, and granulated sugar in a small to medium-sized bowl. Stir thoroughly until no lumps of brown sugar remain. Mix in the vanilla extract and blotted pumpkin (see notes below) until the mixture becomes smooth. Set this mixture aside.
- In a large mixing bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a rubber spoon. Fold in 1/2 cup white chocolate chips.
- Cover the dough and chill for 30 minutes or up to 24 hours. Chilling the dough is a must for this recipe.
- Remove dough from the fridge and preheat the oven to 350° and line two large baking sheets with parchment paper. Mix together the sugar and cinnamon for the coating and set aside.
- Scoop about 1.5 tablespoons of the dough out, using a cookie scoop and roll into a ball. Roll around in the cinnamon sugar mixture until coated. Place on the baking sheet and using the palm of your hand or the bottom of a measuring cup flatten the cookie slightly, they might not spread if you don’t. Repeat leaving 3 inches in between the cookies.
- Bake for 10-11 minutes or until the edges seem set. The cookies will seem soft in the middle. This next part is optional, if you want them to look even more pretty you can place chocolate chips into the cookies slightly, i take the pointy side of the chips and slightly stick them into the cookie right after they come out the oven.
- Let cookies completely cool and serve!
Notes
- Blotting the pumpkin purée is by putting however amount needed of pumpkin on a bunch of paper towels, and patting with more paper towels on top to remove any juices. Scoop with a spoon off the paper towel.
- To ensure your cookies bake evenly, rotate the cookie sheets halfway through baking. Also, be sure to chill the dough for at least 30 minutes before baking to prevent spreading.
- If the dough is too hard coming out the fridge you can wait a few minutes for it to get slightly soft again and then scoop out the cookie balls