Pumpkin Snickerdoodles
User Reviews
5
Pumpkin Snickerdoodles
Description
This recipe mixes pumpkin puree and butter with sugar before adding eggs and vanilla. Dry ingredients include cream of tartar, baking soda, baking powder, salt, pumpkin pie spice, and flour, combined into the wet mixture with white chocolate chips for sweetness and texture contrast. The dough chills before forming small balls rolled in a cinnamon-sugar-pumpkin spice coating. Baking at 375°F yields cookies with a crisp exterior and soft interior.
The pumpkin flavor is evident but balanced with warm spices and creamy white chocolate. These cookies work well for fall or holiday occasions as a sweet treat.
They can be stored refrigerated before baking or frozen after rolling. Baked cookies keep soft longer if stored with a slice of bread and freeze well up to 3 months.
Ingredients
Dough
- 1½ cups sugar
- ½ cup pumpkin puree
- ½ cup butter
- 2 egg room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons cream of tartar
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ⅔ cup white chocolate chips
Coating
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Cream sugar, pumpkin puree, and butter by hand in a mixing bowl.
- Add eggs and vanilla. Cream.
- In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice, and salt.
- Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
- Refrigerate for 30-45 minutes.
- Preheat the oven to 375°F and line a cookie sheet with parchment paper, or spray with cooking spray.
- Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls and roll in sugar and cinnamon mixture. Place on a greased cookie sheet.
- Bake at 375°F for 8 minutes.
Notes
- Refrigerate dough covered for 1-2 days before shaping to develop flavors.
- Freeze shaped dough balls rolled in cinnamon sugar for 2-3 months for make-ahead baking.
- Store baked cookies airtight with bread slice to maintain softness for 3-4 days.
- Baked cookies freeze well up to 3 months in airtight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30Serving
Amount Per Serving
Calories 143 kcal
% Daily Value*
| Calories | 143kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 20mg | 7% |
| Sodium | 116mg | 5% |
| Potassium | 64mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 14g | 28% |
| Vitamin A | 746IU | 15% |
| Vitamin C | 1mg | 1% |
| Calcium | 18mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
