Pumpkin Snickerdoodles

 

Pumpkin Snickerdoodles

Author: Jamielyn Nye

This picture is off her website. It is not my own.

Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips and cinnamon sugar. All of the best fall flavors in one deliciously baked cookie!
https://www.iheartnaptime.net/pumpkin-snickerdoodles/#recipe

Prep Time: 15 mins

Cook Time: 10 mins

Chill Dough: 15 mins

Total Time: 40 mins

I REALLY REALLY liked these cookies. They were soft and I loved the flavor! Annette

INGREDIENTS

Cookie dough

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• ▢2 ¾ cups (360 grams) all-purpose flour
• ▢1 teaspoon baking soda
• ▢1 teaspoon baking powder
• ▢½ teaspoon Kosher salt
• ▢1 ½ teaspoons cream of tartar
• ▢½ teaspoon ground cinnamon
• ▢½ teaspoon pumpkin pie spice
• ▢¼ teaspoon ground nutmeg
• ▢1 cup salted butter , softened
• ▢1 ½ cups granulated sugar
• ▢1 large egg
• ▢¾ cup pumpkin puree , extra moisture removed with paper towel (see notes)
• ▢1 teaspoon vanilla extract
• ▢1 cup white chocolate chips , optional

Sugar mixture

• ▢½ cup granulated sugar
• ▢4 teaspoons ground cinnamon
• ▢1 teaspoon pumpkin pie spice

Instructions

Cookie dough

• Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
• In a medium bowl, combine flour, baking soda, baking powder, salt, cream of tartar, cinnamon, pumpkin pie spice, and nutmeg.
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• In a large bowl, cream butter and sugar with an electric mixer for about 1 minute. 
• Add in vanilla and egg and mix until just combined. 
• Stir in the pumpkin until combined.
• Mixt in flour mixture until just combined. 
• Fold in the white chocolate chips, if using, and cover bowl with plastic wrap. 
• Place in the refrigerator at least 15 minutes to help it be less sticky when rolling.

Sugar mixture

• In a small bowl, mix together the remaining sugar, cinnamon, and pumpkin pie spice. 
• Roll the dough into 1-inch balls and then roll into the sugar mixture. 
• Place the cookies about 2 inches apart on the baking sheets.
• Bake 12 to 13 minutes, or until the edges are lightly golden. 
• Remove from the oven. 
• Let cool 1 to 2 minutes before transferring to a cooling rack to cool completely.

pumpkin snickerdoodles, pumpkin cookies

0 seconds of 1 minute, 11 seconds, Volume 90%

Notes

Pumpkin: I prefer to use Libby’s canned pumpkin puree. I measure it out and then dump it on a paper towel and pat it to remove the moisture. If you don’t remove the moisture they will be more cakey. 

Storage and freezer instructions: Let cool and then store in a covered container up to 3 days. For freezing place in a zip-top bag (remove as much air as you can) and freeze up to 3 months.

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Freezing dough: You can also freeze the dough balls dipped in sugar. Place on a baking sheet and freeze 30 minutes. Transfer to a zip-top bag once they are hard. When ready to bake, place on baking sheet to thaw 30 minutes prior to baking. An additional 2 minutes may need to be added for cooking. 

Nutrition

Calories: 186kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 118mg | Potassium: 95mg | Fiber: 1g | Sugar: 14g | Vitamin A: 962IU | Vitamin C: 0.3mg | Calcium: 24mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.