Soft Pumpkin Snickerdoodles with White Chocolate

Pumpkin Snickerdoodles are the perfect cookie for those cozy fall days when you want something sweet, soft, and full of warm spices.

Course Dessert

Cuisine American

Keyword Pumpkin Snickerdoodles

Prep Time 15

Cook Time 11

Chill Time 30

Servings servings

Calories 252kcal

Author Dana DeVolk

Ingredients

1/2 cup unsalted butter melted
1/4 cup light brown sugar packed
1/2 cup granulated sugar
1 teaspoon vanilla extract
6 tablespoons pumpkin purée blotted with a paper towel
1 1/2 cup all-purpose flour
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup white chocolate chips

For the coating

1/2 cup granulated sugar
1 teaspoon ground cinnamon

Instructions

Stir the melted butter, brown sugar, and granulated sugar together in a small/medium bowl until no brown sugar lumps remain.
1/2 cup unsalted butter, 1/4 cup light brown sugar, 1/2 cup granulated sugar
Stir in the vanilla and blotted pumpkin until smooth. Set aside.
1 teaspoon vanilla extract, 6 tablespoons pumpkin purée
In another bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl.
1 1/2 cup all-purpose flour, 1 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice, 1/4 teaspoon salt, 1/4 teaspoon baking powder, 1/4 teaspoon baking soda
Pour the wet ingredients into the dry ingredients and mix together with a rubber spoon.
Fold in 1/2 cup white chocolate chips.
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.
Remove the dough from the fridge, 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.
1/2 cup granulated sugar, 1 teaspoon ground cinnamon
Scoop about 1.5 tablespoons of the dough out and roll into a ball.
Roll it 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 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 of the oven.
Let cookies completely cool and serve.

Notes

Blot the Pumpkin: Make sure to blot your pumpkin purée before using it. This removes excess moisture and prevents the cookies from becoming too soft.
Chill the Dough: Don’t skip the chilling step. It helps the dough firm up and makes it easier to handle, giving you thicker, chewier cookies.
Use Room Temperature Ingredients: Using room temperature butter and eggs helps the ingredients mix together more smoothly.
Even Spacing: When placing the dough balls on the cookie sheet, leave enough space for the cookies to spread slightly as they bake.
Customize the Spices: Feel free to adjust the amount of cinnamon or pumpkin pie spice to suit your taste.
Fresh Out of the Oven: For an extra treat, press a few more white chocolate chips into the tops of the cookies right after they come out of the oven.

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