Pumpkin Snickerdoodle Cookies
User Reviews
4.8
Pumpkin Snickerdoodle Cookies
Description
Pumpkin Snickerdoodle Cookies feature a combination of all-purpose and cake flours blended with typical snickerdoodle spices such as cinnamon, pumpkin pie spice, and optional cream of tartar for the classic tang. The batter incorporates melted butter, brown and white sugars, 100% pumpkin puree that has been blotted to remove excess moisture, a whisked egg, and vanilla extract.
White chocolate chips fold into the dough, adding sweet pockets of flavor. After chilling, the dough is rolled in a cinnamon and sugar mix before baking at a high temperature to achieve soft, tender cookies with a slightly crisp exterior.
These cookies balance pumpkin’s moisture and spices with the snickerdoodle touch. They are suitable for freezing up to three months and can be adapted by omitting or substituting white chocolate chips with other chocolate types. The recipe uses homemade cake flour for texture, and blotting the pumpkin is key to preventing overly wet dough.
Ingredients
- 1/2 cup butter melted, unsalted, slightly cooled
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar white
- 1/3 cup pumpkin puree 100%, blotted
- 1 large egg whisked
- 1 tsp. vanilla extract
- 1 cup all-purpose flour
- 1 cup cake flour
- 1 tsp. corn starch
- 1 tsp. cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cream of tartar optional for snickerdoodle taste
- 1 cup white chocolate chips
Rolling
- 2 Tbsp. granulated sugar white
- 1 tsp. cinnamon or pumpkin pie spice
Instructions
- Melt the butter and set aside to cool slightly.
- Blot out some of the excess moisture in the pumpkin using paper towels. You don't have to get all of the moisture since we still want the pumpkin flavor in the cookies. Measure out 1/3 cup pumpkin AFTER moisture is removed.
- In a medium sized bowl, whisk together the melted butter, brown sugar, white sugar, pumpkin, egg and vanilla extract.
- In a large bowl, whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients. (It might not look like it's incorporating at first but keep folding, it will all come together I promise!)
- Fold in white chocolate chips. Chill cookie dough batter for at least 30 minutes. You can scoop the cookie dough into balls first if you'd like, then refrigerate so it's easier to work with.
- Preheat the oven to 400°F.
- Line 2 baking sheets with parchment paper or silicone baking mats.
- Mix together the sugar and cinnamon for rolling and roll each cookie dough ball in the cinnamon-sugar mixture.
- Arrange the cookies on prepared baking sheets, and slightly press down just a little. (see video)
- Bake for 9-10 minutes or until edges appear set. May take a minute or two longer, ovens vary. Cookies will look and feel very soft when you take them out. Top with more white chocolate chips when they come out of the oven, if desired.
- Let them rest on the cookie sheet for 15 minutes, then transfer to a cooling rack. (I find they are best and most chewy at least an hour later, and even so soft the next day!). Enjoy!
Notes
- Freeze the cookies for up to 3 months to maintain freshness.
- White chocolate chips can be omitted or replaced with semi-sweet or dark chocolate chips according to taste.
- To make homemade cake flour, combine 14 Tbsp. all-purpose flour with 2 Tbsp. cornstarch; sift twice to aerate for a cup of cake flour.
- Use only 100% pumpkin puree, not pumpkin pie filling, and be sure to blot the pumpkin to remove excess moisture before measuring.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16small
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 224kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 14mg | 5% |
| Sodium | 202mg | 8% |
| Potassium | 79mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1070IU | 21% |
| Vitamin C | 0.4mg | 0% |
| Calcium | 50mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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