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My Favorite Fall Cookie - Pumpkin Snickerdoodles

Updated: Nov 29, 2022


1 1/3 cups flour

1 1/2 tsp. cinnamon

1/2 tsp. baking powder

1/4 tsp. baking soda

1/2 tsp. allspice

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

1/4 tsp. salt

1/2 cup pumpkin puree

1/2 cup sugar

1/4 cup brown sugar

1/2 cup unsalted butter melted

1 tsp. vanilla

2/3 cup white chocolate chips


1/3 cup sugar

1/2 tsp. cinnamon

1. In a large bowl whisk together the flour, cinnamon, baking powder, baking soda, allspice, cloves, nutmeg and salt. Stir in the white chocolate chips.

2. In a separate bowl stir together the pumpkin, sugar, brown sugar, melted butter and vanilla.

3. Add the wet ingredients to the dry ingredients and stir until combined.

4. Cover bowl with plastic wrap and refrigerate for at least thirty minutes.

5. Preheat oven to 375 degrees and line baking sheets with parchment paper.

Toss the 1/3 cup sugar with the 1/2 tsp. cinnamon and set aside.

6. Remove cookie dough from refrigerator and roll into balls approx. 1 1/2" each, roll each ball in the cinnamon sugar mixture. and place on parchment paper lined baking sheet. Press each ball with the heel of your hand to lightly flatten, dip the top into the cinnamon sugar again and return to the baking sheet.

7. Bake in the preheated oven for 8 to 10 minutes. Remove from the oven and transfer to a

cooling rack to cool. Store at room temperature in an airtight container.


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