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Pumpkin Snickerdoodle Cookies

Pumpkin Snickerdoodle Cookies are incredibly soft and chewy, with fall spices, pumpkin flavor, and white chocolate chips.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 32 mins
Servings: 16 cookies
Calories: 203 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup unsalted butter melted and cooled to almost room temperature
  • 1/2 cup sugar
  • 1/3 cup light brown sugar packed
  • 1/4 cup pumpkin puree I used canned - but homemade is fine too
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon baking powder
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 2/3 cup white chocolate chips
Topping:
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon

Instructions

    Cup of Yum
  1. In a large bowl, using an electric mixer, beat butter and both sugars, until well combined. Scrape the sides and bottom of the bowl as needed.
  2. Add pumpkin puree, egg yolk, and vanilla extract, and whisk to combine.
  3. In a separate bowl, whisk together the dry ingredients: flour, cinnamon, nutmeg, baking powder, cream of tartar, and salt.
  4. Next, gradually add the dry ingredients to the wet ingredients, and beat on low speed, until well combined. Scrape the sides and bottom of the bowl as needed.
  5. Finally, add the chocolate chips and use a rubber spatula to fold them in.
  6. Gather the dough together in the bowl, cover it with plastic wrap, and place it in the refrigerator for at least one hour.
  7. Preheat the oven to 350F (175C). Cover two cookie sheets with parchment paper.
  8. In a small bowl mix the topping ingredients and set aside.
  9. Remove the dough from the refrigerator and scoop it into 1 ½ Tablespoon-sized balls or use 2 tablespoons for large cookies. Roll the balls between your palms to smooth them a bit and after that roll through the cinnamon and sugar mixture. Arrange them onto the prepared cookie sheet, at least 2" apart.
  10. Bake in the preheated oven for 10-12 minutes.
  11. If you are using only one cookie sheet, and need to wait to bake the other cookies, make sure you keep the rolled cookies or remaining dough refrigerated. Also, do not place cookie dough onto a hot baking sheet.
  12. Remove the baked cookies from the oven and let them cool completely on the cookie sheet before serving.

Nutrition Information

Calories 203kcal (10%) Carbohydrates 30g (10%) Protein 2g (4%) Fat 9g (14%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 29mg (10%) Sodium 128mg (5%) Potassium 102mg (3%) Fiber 1g (4%) Sugar 22g (44%) Vitamin A 816IU (16%) Vitamin C 0.2mg (0%) Calcium 52mg (5%) Iron 1mg (6%)

Nutrition Facts

Serving: 16cookies

Amount Per Serving

Calories 203

% Daily Value*

Calories 203kcal 10%
Carbohydrates 30g 10%
Protein 2g 4%
Fat 9g 14%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 29mg 10%
Sodium 128mg 5%
Potassium 102mg 2%
Fiber 1g 4%
Sugar 22g 44%
Vitamin A 816IU 16%
Vitamin C 0.2mg 0%
Calcium 52mg 5%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.