Pumpkin and White Chocolate Snickerdoodle Cookies
Pumpkin and White Chocolate Snickerdoodle Cookies. If you only had to bake one cookie for Thanksgiving, it needs to be these delicious cookies! Perfectly sweet pumpkin cookies, loaded with white white chocolate chips, rolled in a pumpkin pie and sugar mixture, then baked to soft and chewy perfection! The traditional snickerdoodle cookie, but made so much better with the addition of pumpkin and white chocolate. Every last bite is full of flavor and the perfect treat for this Holiday season! A total crowd pleaser. Be sure to bake these festive treats as a dessert (or even a sweet snack!) for Thanksgiving, or as cookies for Santa during Christmas!
→ This post is also available as a Web Story: Pumpkin Snickerdoodles
About The Recipe
Snickerdoodles just got an upgrade! Say, “hello” to your new favorite cookie…Pumpkin White Chocolate Snickerdoodle Cookies! I think if you had to bake something that was a true celebration of Fall, it would be these cookies. Especially since they are SO easy to make and are easily everyone’s favorite sweet treat.
Since our Homemade Snickerdoodles were such a hit last year, we thought we would mkae them a little more extra Fall by adding pumpkin and white chocolate chips…oh, and using pumpkin pie spice instead of the cinnamon!
But when baking these cookies, we definitely ran into a few…bumps.
When developing a recipe, my mom often goes to her textbooks with formula’s for pastries and every baked good you can imagine. We’ve used the snickerdoodle formula before and knew it worked. Well, on a whim, we googled what makes a snickerdoodle a snickerdoodle! We wanted to make sure we weren’t changing anything too drastically.
Turns out, a few articles said that, other than rolling the cookies in a cinnamon and sugar, using Cream of Tartar is part of a Snickerdoodles. We did a LOT of research and couldn’t find cream of tartar listed in any of our textbooks. So, we decided to try these cookies with cream of tartar vs without it because our original Snickerdoodles don’t have that in it.
After baking, we barely waited for them to cool fully to try them (they smelled SO good). Visually, there wasn’t a lot of difference. The cream of tartar cookie was soft all over whereas our regular cookie has a crunchy exterior and soft middle. The flavor is where the difference really stood out. The cream of tartar cookies had a bit more pumpkin flavor and a lack of spice, whereas the normal cookies were more rounded.
We let my brother, Ian, do a blind taste test of both cookies and the cookies without the cream of tartar won hands down! He agreed with us that the overall flavor and texture was much more enjoyable. So, we went forward making a new batch of cookies feeling confident and excited to share them with you!
Every bite of is sweet, soft, perfectly spiced, and pumpkin-y!
Equipment Needed
- Stand-Mixer
- Sheet Pans
- Parchment Paper
- Large Cookie Scoop
- Mixing Bowl
- Whisk
Ingredients
For The Cookie:
- All-Purpose Flour
- Pumpkin Pie Spice
- Salt
- Baking Soda
- Unsalted Butter
- White Sugar
- Brown Sugar
- Egg
- Pumpkin Purée
- White Chocolate Chips
For The Coating:
- Pumpkin Pie Spice
- White Sugar
Instructions
Mix together the white sugar and pumpkin pie spice for the coating. Set aside.
In a medium sized bowl, whisk together all purpose flour, pumpkin pie spice, salt, and baking soda. Set aside.
Mix together butter, white sugar, and brown sugar.
Beat in egg.
Mix in the pumpkin purée.
Stir in the dry ingredients.
Mix in the white chocolate chips.
Scoop out cookie dough with a large cookie scoop and roll in the spiced sugar. Place six cookies per pan.
Bake cookies for 13-15 minutes at 350 degrees Fahrenheit.
Do These Cookies Need To Be Refrigerated Before Baking?
Great news, these Snickerdoodles don’t need to be chilled! They do spread a bit, but they really need to because they are so big. It’s the perfect quick cookie!
How To Store
Once these cookies have cooled, you can easily store these cookies in a zip top bag and keep at room temperature for 5-7 days. You can also freeze them in a freezer safe bag for up to 2 months!
Expert Tips
- Make sure you have pumpkin puree and NOT pumpkin pie filling.
- Get the butter and eggs out of the fridge a few hours prior to baking.
- If you don’t have a cookie scoop, you can use a normal spoon to spoon out the cookie dough. Just try and get them as close as you can in size!
- This cookie dough is very sticky! You will have to keep your hands clean while scooping.
- If you aren’t a fan of white chocolate, you can actually use any kind of chocolate you prefer! We love dark chocolate in the cookies, as well.
- To see if the cookies are done, you can poke them with a cake tester or tooth pick. If it comes out clean, the cookies are done!
- The cookies will puff up and then drop slightly as they cool.
When you make these Pumpkin and White Chocolate Snickerdoodle Cookies, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.
Pumpkin and White Chocolate Snickerdoodle Cookies
Ingredients
Coating
- ½ cup granulated sugar
- 1 Tablespoon pumpkin pie spice
Cookies
- 2 cups all purpose flour
- 2 teaspoons pumpkin pie spice
- 1 teaspoon baking soda
- ¾ teaspoon salt
- 1 cup unsalted butter
- ¾ cup granulated sugar
- ¼ cup brown sugar,, firmly packed
- 1 large egg
- ½ cup pumpkin purée
- 1 cup white chocolate pieces
Instructions
Coating
- In a small bowl, stir together sugar and pumpkin spice. Set aside.
Cookies
- Heat oven to 350 degrees F.
- Line sheet pan with parchment paper. Set aside.
- Whisk together flour, pumpkin pie spice, baking soda, and salt. Set aside.
- With an electric mixer, beat butter and sugars until well combined, 1-2 minutes.
- Beat in egg.
- Add pumpkin and continue to mix.
- Stir in flour mixture.
- Add white chocolate, stirring only to combine.
- Use a cookie scoop or spoon to portion dough.
- Roll each piece of dough into a ball and coat in spiced sugar.
- Place on prepared baking sheet.
- Bake for 13-15 minutes, until done.
Notes
- Make sure you have pumpkin puree and NOT pumpkin pie filling.
- The butter and sugar mixture will break when you add egg and pumpkin. Don’t panic!
- Get the butter and eggs out of the fridge a few hours prior to baking.
- If you don’t have a cookie scoop, you can use a normal spoon to spoon out the cookie dough. Just try and get them as close as you can in size!
- This cookie dough is very sticky! You will have to keep your hands clean while scooping.
- If you aren’t a fan of white chocolate, you can actually use any kind of chocolate you prefer! We love dark chocolate in the cookies, as well.
- To see if the cookies are done, you can poke them with a cake tester or tooth pick. If it comes out clean, the cookies are done!
- The cookies will puff up and then drop slightly as they cool.
EQUIPMENT
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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