Go Back
–+ servings
two pumpkin snickerdoodles broken on half and stacked on top of each other.
Print

Pumpkin Snickerdoodles

These Pumpkin Snickerdoodles are soft and chewy cookies that are full of sweet pumpkin and warm spice flavor. They are a tasty fall dessert.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 30 Cookies
Calories 127kcal

Equipment

  • large mixing bowl
  • Electric mixer
  • small bowl
  • Cookie scoop
  • cookie sheet or baking sheet
  • Wire rack

Ingredients

  • ½ cup butter
  • 1 cup sugar
  • ½ cup brown sugar
  • 1 egg
  • ½ cup pumpkin puree
  • 3 cup flour
  • 1 teaspoon cream of tartar
  • 2 teaspoons baking soda
  • ¼ teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 1 cup white chocolate chips

Topping

  • 2 teaspoons cinnamon
  • 2 tablespoons sugar

Instructions

  • Preheat the oven to 350 degrees.
  • In a large bowl, cream the butter, sugar and brown sugar until light and fluffy.
  • Add in the egg and pumpkin puree and beat until smooth.
  • Add in the flour, cream of tartar, baking soda, salt, pumpkin pie spice and mix until well combined.
  • Stir in the white chocolate chips.
  • In a small bowl, combine the sugar and cinnamon.
  • Use a cookie scoop and make equal size balls and roll them in the cinnamon and sugar until fully coated.
  • Place about 3” apart on a baking tray and place in the oven for 8-10 minutes, just until the edges start to turn golden. Remove and allow to cool on a cooling rack.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Cookie | Calories: 127kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.001g | Cholesterol: 7mg | Sodium: 106mg | Potassium: 69mg | Fiber: 1g | Sugar: 15g | Vitamin A: 652IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 1mg