Pumpkin Spice Snickerdoodles
These pumpkin spice snickerdoodles have hundreds of thousands of views on Instagram, can you believe I almost never shared the recipe?! As a recipe developer, sometimes it can feel like every thing already exists on the internet, and sometimes that prevents me from sharing recipes I really love …. but then I snap out of it and realize that every recipe has a place online and in your tummy! And I have to admit, I have never seen a pumpkin spice snickerdoodle dipped in white chocolate, and that simple twist blows these cookies out of the water!
To make a long story short, these are soft, pillowy, spiced pumpkin cookies, rolled in white sugar and cinnamon before baking, and then dipped in white chocolate. These cookies are perfectly spicy and sweet and no one ever regrets adding chocolate to a cookie!
The Ingredients
One neat thing about this recipe is that it is naturally egg free – the one and half cups of pumpkin puree act as a binder in this recipe and makes eggs completely unnecessary. And yes, I said 1.5 cups of pumpkin! Pumpkin is a powerhouse food loaded with vitamins, minerals and antioxidants – why not add a god helping of it to our dessert?!
The next important part of this recipe is the spice. It may seem like a lot of spice in scanning the recipe, but this recipe makes 2 dozen cookies and we need all the spice we can get. Spice is important!! Otherwise we have oddly sweet, pumpkin flavored cookies. Just try me on this one!
Pumpkin spice is extremely easy to make on your own, just a combination of all spice, cinnamon and ground cloves.
When it comes to butter, I typically opt for salted in my cookies but you really can’t go wrong. When I say soft, I typically men room temp. Unless you refuse to pay ridiculously high electricity bills like me and leave heat below room temp…. in that case, cut your butter up into large chunks and microwave it for only 10-15 seconds. You want it to be soft to the touch but not melted. I always use this trick if I forgot to leave my butter out and need it to get to room temperature quickly.
Once we have the cookie dough perfected, we will roll the balls of cookie dough in a combination of white sugar and cinnamon for the snickerdoodle effect. Once they have baked and cooled completely, it is time to dip them in chocolate! I use white chocolate melting wafers because they are the easiest to work with in my opinion, but you can use any chocolate you love. Melt the chocolate and transfer it to a small plate, dip the bottoms of the cookies in to the chocolate and then let them sit on parchment paper for a few hours to harden.
The Recipe
This recipe comes together in about 30 minutes total, from the time spent making the dough, rolling the balls, baking them and then dipping them in chocolate. You can totally do this over two days too if you want to bake them and cool them and then dip them. This recipe makes about 2 dozen cookies and you can store them in an air tight ziploc on the counter for about 5 days.
If you only want 12 cookies, you can absolutely cut this recipe right in half. I have tested both versions and halving the recipe is fool proof!
Pumpkin Spice Snickerdoodle
Ingredients
For Cookies
- 1.5 cups butter, softened to room temp
- 1.5 cups brown sugar, packed
- 1 cup white sugar
- 1.5 cups pumpkin puree
- 2 tsp pure vanilla extract
- 4 tsp baking soda
- 2 tsp baking powder
- 4 tsp all spice
- 4 tsp cinnamon
- 1 tsp ground cloves
- 4 cups all purpose flour
For Dipping / Rolling
- 1/3 cup white sugar
- 1 tbsp cinnamon
- 1/2 cup white chocolate wafers
Instructions
- Start by preheating your oven to 350 degrees Fahrenheit and grabbing all of your ingredients. There is nothing worse than realizing half way through that you are missing something!
- Start by grabbing a large mixing bowl and adding your soft butter, both brown and white sugar, and pumpkin puree. Mix this well with a whisk or electric mixer.
- Once the above is thoroughly combined, add your vanilla extract and all of your spices to the mixture. We add these to the wet mixture to help them evenly distribute throughout the dough.
- Combine your flour, baking soda and baking powder in a separate small bowl. mix with a fork and then gradually add to your wet mixture, stirring gently, until fully combined. Don't overmix!
- Once your cookie dough is complete, it is time to scoop out 2 tbsp sized balls of dough. Do this until you have roughly 24 cookies.
- Combine your white sugar and cinnamon for rolling your cookie dough. Put this on a small plate or bowl and roll each ball of dough until coated on all sides.
- Place 8 balls of cookie dough on a parchment lined baking tray and bake for 14-16 minutes.
- Let the cookies cool completely on a wire cooling rack.
- Once they are cooled, melt your white chocolate melting wafers and pour onto small plate. Line a large plate or cutting board with parchment paper to place the cookies on after dipping. Dip the bottom of each cookie in to the white chocolate and then set on parchment paper. Let these sit for a couple hours on the counter or in the fridge to set.
- Store these on the counter in an air tight bag for up to 5 days.
If you love these cookies as much as I do, let me know! Tag me on Instagram , send me an email, or write a review. I love to see what you come up with. Happy baking!