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Soft and chewy Pumpkin Snickerdoodles cookies, coated in cinnamon-sugar, with a bite taken out to reveal their fluffy, spiced interior.

Pumpkin Snickerdoodles

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These soft and chewy Pumpkin Snickerdoodles are filled with pumpkin, cinnamon, and white chocolate for a comforting fall treat.
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Prep Time 45 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 18 Cookies
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ cup 113g unsalted butter melted & slightly cooled (Butter adds moisture and richness to the dough)
  • ¼ cup 50g packed light or dark brown sugar (Brown sugar for depth of flavor)
  • ½ cup 100g granulated sugar (Sweetness balance)
  • 1 teaspoon pure vanilla extract Vanilla adds aroma and flavor
  • 6 tablespoons 86g pumpkin puree (Use blotted pumpkin to reduce moisture)
  • 1 and ½ cups 188g all-purpose flour spooned & leveled (Flour for structure)
  • ¼ teaspoon salt Enhances flavor
  • ¼ teaspoon baking powder Helps cookies rise
  • ¼ teaspoon baking soda For slight leavening
  • 1 and ½ teaspoons ground cinnamon Main spice in snickerdoodles
  • 1 teaspoon pumpkin pie spice For added fall flavor
  • Optional: ½ cup 90g white chocolate chips (White chocolate for sweetness and texture)
  • Coating:
  • ½ cup 100g granulated sugar (Coating for sweetness)
  • 1 teaspoon ground cinnamon Flavorful coating

Method
 

  1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until smooth.
  2. Whisk in the vanilla and blotted pumpkin puree until the mixture is fully smooth.
  3. In a large bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.
  4. Add the wet ingredients to the dry ingredients and mix together using a large spoon or rubber spatula. The dough will be very soft.
  5. If using, fold in ½ cup white chocolate chips, making sure they’re evenly distributed.
  6. Cover the dough and refrigerate for at least 30 minutes or up to 3 days to chill.
  7. Preheat your oven to 350°F (177°C) and line two large baking sheets with parchment paper or silicone baking mats.
  8. Scoop about 1.5 tablespoons of dough per cookie and roll into balls. Roll each ball in the cinnamon-sugar coating and place 3 inches apart on the prepared baking sheets.
  9. Gently flatten the dough balls with the back of a spoon or the bottom of a cup to encourage spreading.
  10. Bake for 11-12 minutes, or until the edges are set and the centers are still soft.
  11. If the cookies haven't spread much, flatten them gently with the back of a spoon when you remove them from the oven.
  12. Press a few additional white chocolate chips into the tops of the warm cookies for decoration, if desired.
  13. Let the cookies cool on the baking sheets for at least 10 minutes before transferring them to a cooling rack to cool completely.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 50IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

The longer these cookies cool, the better their chewy texture and flavor. Make extra, as they disappear fast!

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