You may want to make these Pumpkin White Chip Snickerdoodles as soon as you see this recipe. And remember that you do not have to only make them in the fall. They are perfect for any time of the year. And since there is canned pumpkin year round, you will want to save this recipe.

 

Pumpkin White Chip Snickerdoodles

 

I made these cookies for work one day last week. Some of my co-workers told me that they were their favorite cookies and that I needed to practice making them again and bring them to work to have them test them for me. Ha, ha.
 
I realized that I did not have this recipe on the blog. Also, since I had some pumpkin left over from the Pumpkin Crepes with Pumpkin Filling, that I made earlier this week, I decided that I would make my co-workers some more pumpkin white chip snickerdoodles. 
 
 

Pumpkin White Chip Snickerdoodles

 

What Ingredients Do I Need For Pumpkin White Chip Snickerdoodles?

  • White sugar
  • Brown sugar
  • Butter
  • Egg
  • Vanilla extract
  • Canned pumpkin puree
  • Flour
  • Cornstarch
  • Cream of tartar
  • Baking soda
  • Baking powder
  • Salt
  • Ground cinnamon
  • Ground ginger
  • Ground nutmeg
  • Ground cloves (optional)

 

For Rolling:

  • Sugar
  • Ground cinnamon
  • White chocolate chips

 

How Do I Make Pumpkin White Chip Snickerdoodles?

  • In a mixing bowl, mix butter, sugar, and brown sugar.
  • Add egg, canned pumpkin puree, and vanilla, mix just until blended.
  • Add flour, cornstarch, cream of tartar, baking soda, baking powder, salt, cinnamon, ginger, nutmeg and ground cloves (optional).
  • Mix just until the flour and other dry ingredients are mixed in.
  • Then slowly stir in white chocolate chips.
  • Combine sugar and ground cinnamon in a small bowl to roll cookie dough ball in.
  • Make 1″ or 2″ cookie balls, then roll the balls in the mixture of cinnamon and sugar.
  • Bake @ 350 degrees for 10 minutes if you are making 1″ cookies; or 12-14 minutes if you are making 2″ cookies.
  • Remove from the pan onto a cooling rack, until completely cooled.

 

Pumpkin White Chip Snickerdoodles

 

How Long Can I Store These Cookies?

  • You can store these cookies in an airtight container for up to 3-4 days.

 

Can I Freeze Pumpkin White Chip Snickerdoodles?

  • These cookies freeze very well.
  • Place the snickerdoodles in an airtight container, and freeze them for up to 3 months.

 

I haven’t tried chocolate chips in these cookies, but if you do, let me know what you think. Pumpkin white chip snickerdoodles are so soft and chewy. And I was amazed at how much everyone loved them and asked for more!

More Delicious Pumpkin Recipes For You:

Pumpkin Cream Cheese Baked French Toast

Pumpkin Pecan Muffins

Pumpkin Brownies With Brown Butter Cream Cheese Frosting

 

Yield: 36 cookies

Pumpkin White Chip Snickerdoodles

Pumpkin White Chip Snickerdoodles

Put two great cookies together and you get one amazing cookie. These Pumpkin White Chip Snickerdoodles are the best of Pumpkin Cookies and Snickerdoodles.

Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

Ingredients

  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 cup butter softened
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3/4 cup canned pumpkin puree
  • 3 cups all-purpose flour
  • 3 1/2 teaspoons cornstarch
  • 1 teaspoon cream of tartar
  • 3/4 teaspoon baking soda
  • 3/4 tsp baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves (optional)
  • For rolling
  • 1/4 cup granulated sugar
  • 1-2 teaspoon ground cinnamon
  • 6 ounces white chocolate chips

Instructions

  1. In a mixing bowl, mix the softened butter, and sugars. I use a Bosch, but any mixer will work.
  2. Add the egg, pumpkin and vanilla, mix just until blended.
  3. Next, add the flour, cornstarch, cream of tartar, soda, powder, salt, cinnamon, ginger, nutmeg and cloves.
  4. Mix just until the flour is mixed in. Then slowly stir in the chips.
  5. Make 1" or 2" cookie balls, then roll the balls into a mixture of cinnamon and sugar that has been mixed together.
  6. Bake @ 350 degrees for 10 minutes if you are making 1" cookies; or 12-14 minutes if you are making 2" cookies.
  7. Remove from the pan onto a cooling rack, until completely cooled.
  8. Store in an airtight container for 3-4 days or these cookies freeze well.

* After the batter is mixed, if it is too sticky to handle, place the dough in the fridge for about 30 minutes, and then it will be easier to handle.

    Nutrition Information

    Yield

    36

    Serving Size

    1

    Amount Per Serving Calories 151 Total Fat 7g Saturated Fat 4g Trans Fat 0g Unsaturated Fat 2g Cholesterol 20mg Sodium 114mg Carbohydrates 21g Net Carbohydrates 0g Fiber 1g Sugar 12g Sugar Alcohols 0g Protein 2g
    This data was provided and calculated by Nutritionix

     

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