Pumpkin Snickerdoodles with White Chocolate Chips

pumpkin snickerdoodles

These pumpkin snickerdoodles paired with apple/cinnamon tea will turn rainy fall afternoon into a mini retreat.

Snuggle up in a cosy, warm blanket with a good book in hands and enjoy a warming aroma coming from freshly baked cookies.

I always use caramelized butter for these cookies because it gives them a delicious nutty flavor. But even with plain butter, pumpkin snickerdoodles are very tasty cookies.


Pumpkin Snickerdoodles with White Chocolate Chips


For the cookies

1 cup/230g caramelized butter, room temperature

1 1/2 cup/300g light brown sugar

1 egg

1 cup/225g pumpkin purèe

3 1/2 cup/420g AP flour

1 tablespoon pumpkin pie spice

1 1/2 teaspoon baking powder

Pinch of salt

1/2 cup white chocolate chips


For the topping

1/2 cup/100g white sugar

2 teaspoons cinnamon

1/4 cup white chocolate chips




With a mixer beat together butter and sugar until light and fluffy.


Add egg and pumpkin purèe and mix until just combined.


In a bowl sift together all dry ingredients but chocolate.


With spatula fold the dry ingredients into pumpkin mixture.


Fold in white chocolate chips.


Cover with plastic wrap and chill for 2 hours in a refrigerator.


Heat the oven to 350°F (175°C).


In a bowl mix together sugar and cinnamon.


With ice-cream scoop or a spoon, scoop the dough and form a ball, roll the ball in a sugar/cinnamon coating and flatten the ball slightly.


Place the ball on a baking sheet, leaving enough space between the balls so they can spread.


Bake for 11-12 minutes, or until golden.


Remove from the oven and press in 2-3 white chocolate chips on every cookie.


Leave cookies to cool completely before storing them in a tin cookie box.





Pumpkin Spice White Hot Chocolate 

Soft and Fluffy Pumpkin Cupcakes 

Pumpkin Chocolate Chip Bread 

Traditional Pumpkin Pie 

Deliciously Flaky Pumpkin Scones 

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