pumpkin snickerdoodles

Wonderful pumpkin snickerdoodles with hints of brown butter and pumpkin pie spice in every bite. These easy pumpkin snickerdoodles are crispy on the outside, soft on the inside and have pumpkin puree baked right inside. An incredible fall take on traditional snickerdoodles!

Brown Butter Pumpkin Snickerdoodles

salted butter

brown sugar

sugar

vanilla

egg white (NOT THE FULL EGG)

pumpkin puree

all purpose flour

pumpkin pie spice

cream of tartar

baking soda

salt

For rolling:

cinnamon

Make your brown butter: melt butter in a saucepan over medium heat. The butter will begin to foam. Make sure you whisk constantly during this process. After a couple of minutes, the butter will begin to crackle and foam, and then brown on the bottom of the saucepan; continue to whisk and remove from heat as soon as the butter begins to brown and give off a nutty aroma.

Immediately transfer the butter to a bowl to prevent burning (make sure you scrape all of it out of the pan - every last drop!). Set aside to cool for 10 minutes. It is important that your butter cools off.

With an electric mixer (or you can mix by hand), mix the cooled brown butter, brown sugar and regular sugar until well combined and creamy. Beat in the egg white, vanilla and pumpkin puree until well combined.

In a separate medium bowl whisk together flour, pumpkin pie spice, cream of tartar, baking soda and salt. With an electric mixer on low speed, slowly add in the dry ingredients and mix until just combined.

Place plastic wrap over the bowl and refrigerate the dough for 1-2 hours so that the flavors meld together and the butter has a chance to solidify a bit. This is extremely important. You want the dough to be fairly cold so that it's easier to work with and so the cookies bake up properly.

When you are ready to bake the cookies, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

Once dough is chilled, make your dough balls: measure about 1 ½-2 tablespoons of dough and roll into a ball. If dough is too hard to roll into a ball, you may need to let it sit out at room temperature for 10-20 minutes while your oven preheats.

Meanwhile, mix 1/4 cup sugar and the 2 teaspoons cinnamon in a bowl. Roll dough balls in cinnamon-sugar mixture, then place on the cookie sheet, 2 inches apart. Bake for 11-14 minutes or until cookies are just slightly golden brown around the edges. Cool cookies on baking sheet for 5-10 minutes then remove and transfer to a wire rack. Makes about 14 cookies.

If you were to wrap up fall in a single cookie you would have these vegan pumpkin snickerdoodles with chai straight out of the oven.&nbsp;

Pumpkin Snickerdoodles with Chai

all-purpose flour

baking powder

black tea, (about 2 bags)

ginger

cloves

nutmeg

allspice

butter

vanilla extract

In a food processor combine all the dry ingredients and pulse until well blended.

In a stand-up mixer beat the non-dairy butter, sugar, and vanilla until light and fluffy. Add the pumpkin puree and beat to combine, scraping down the sides of the bowl as necessary. It will look curdled at this point which is fine.

Add the flour mixture in two batches, scraping down the sides in between. Mix until it comes together. Do not over-mix.

Wrap the dough in plastic wrap and chill for at least 1 hour.

Preheat the oven to 400F. Line 2 baking sheets with parchment paper and set aside.

Roll dough into balls about 1 tablespoon big, toss in cinnamon sugar. Place on the baking sheet and bake for 8-10 minutes. They should look slightly underdone but will continue to harden as they cool.

Let the cookies cool for 5 minutes on the baking sheets before transferring them to a wire cooling rack to cool completely.

These soft &amp; chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make a double batch!

White Chocolate Pumpkin Snickerdoodles

unsalted butter

(50 grams) packed light or dark brown sugar

(200 grams) granulated sugar, divided

Tablespoons (86 grams) pumpkin puree* (use the rest of the can in any of these pumpkin recipes)

2 teaspoons ground cinnamon, divided

pumpkin pie spice*

chocolate chips

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.

Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn&#8217;t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!

Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.

Cookies stay fresh covered at room temperature for up to 1 week.

Wow! Just made these for the first time and they turned out perfect! Thank you for the recipe. I am going to make second time once again .

This is the 3rd fall in a row my daughter and I baked these and delivered them to friends and family. We have been doing it since she was 3 and she really looks forward to it (mainly eating lots of white chocolate chips in the process)—not to mention everyone enjoys them so much! Thank you!

https://www.youtube.com/watch?v=AR4z0D3lLyY

Learn how to make white chocolate pumpkin snickerdoodles-- everything you love about snickerdoodle cookies and pumpkin pie in one. They disappear quickly, so make a double batch!

Get the full recipe: https://sallysbakingaddiction.com/white-chocolate-pumpkin-snickerdoodles/

• Ask your recipe question or leave a review over on the recipe page.

#baking #recipes #snickerdoodles

• More of our favorite recipes: https://sallysbakingaddiction.com/

White Chocolate Pumpkin Snickerdoodles | Sally's Baking Addiction

These Skinny Pumpkin Snickerdoodles should really come with a warning label, because they are so good and hard to stop at just one!

Skinny Pumpkin Snickerdoodles

King Arthur white whole wheat flour (or all purpose white)

tsp baking soda

tsp cream of tartar

butter (softened)

tbsp honey

tbsp sugar*

pumpkin spice*

cooking spray

Preheat oven to 375°F.  Line two baking sheets with Silpat mats and spray with cooking spray.

Combine flour, baking soda, and cream of tartar in a medium bowl, stirring with a whisk.

Combine 1 cup of sugar and butter in a large bowl; beat with a mixer at medium speed until well blended.  Add the agave, vanilla and egg; beat well.  Gradually add the flour mixture to the sugar mixture, beating just until combined.  Cover and chill for 10 minutes.

In a medium bowl, combine 3 tbsp sugar with pumpkin pie spice, stirring with a whisk to combine.  With wet hands (you can keep a cup of water close), shape dough into 42 (1-inch) balls.  Roll balls in sugar/pumpkin pie spice mixture.

Place balls 2 inches apart onto baking sheets and slightly flatten with a fork.

Bake 375°F for 5-7 minutes (cookies will be slightly soft).  Cool on baking sheets for 2 minutes.  Remove from pans; cool completely on wire racks.  Enjoy!

These pumpkin snickerdoodle cookies are super chewy and gooey! They are packed with so much flavor like brown butter, pumpkin spice, and cinnamon sugar. Fall baking just got easier as this recipe requires no chill time, no mixer, and turns out perfect every time!

Chewy Pumpkin Snickerdoodle Cookies

unsalted butter (cubed *SEE NOTES*)

Libby's Pumpkin Puree (room temperature)

dark brown sugar (packed)

all-purpose flour (**SEE NOTES**)

tsp pumpkin spice

sugar (for rolling)

cinnamon (for rolling)

Preheat the oven to 350 F/180 C. Line two baking trays with parchment paper and set them aside.

Brown the butter in a large stainless steel pan. This will take about 9-11 minutes. While it cooks it will foam, pop, and crackle. This is normal! Stand nearby, watch, and stir it occasionally so it doesn’t burn.

When the bottom is covered in brown bits of butter and it smells nutty, remove the pan from the heat. You should have just slightly under 1 cup of browned butter. Pour it into a bowl and set it aside to cool at room temperature for 20 minutes. Then chill the bowl in the fridge for 5-10 minutes. Do not let it solidify. The butter must be cool but still liquid!

Place the 2/3 cup of pumpkin puree on top of a few paper towels. Use a few more paper towels to press into it and soak up the extra liquid. You should do this 3-4 times or until the pumpkin feels pretty dry like soft playdough, and now measures roughly 1/3 cup (76 grams).

When the butter is cool, whisk in the brown sugar and granulated sugar until well combined. It should look like wet sand.

Whisk in the egg yolks, vanilla, and dried pumpkin puree.

Fold in the flour, pumpkin spice, salt, and baking soda until just combined.

Set the bowl of dough aside for 5 minutes to firm up.

In a small bowl, combine the cinnamon and sugar.

Then use a large (roughly 3 tbsp) cookie scoop to scoop the dough. (see notes for other sized cookies)

Roll each dough ball in the cinnamon sugar and place it back on the tray spaced 2 inches apart.

Bake for 9-10 minutes or until the edges are golden brown and the middle is puffy and slightly underbaked. Do not overbake or the cookies will be puffy and cakier.

Let the tray cool completely on a wire rack then enjoy!

This easy Pumpkin Snickerdoodle cookie recipe is the perfect seasonal twist on an old classic, with hints of pumpkin spice flavor. I guarantee they will will be your new favorite!

Pumpkin Snickerdoodles

butter (, softened)

shortening

pumpkin

sugar (, for rolling the dough balls in)

Tablespoon ground cinnamon (, for rolling the dough balls in)

Preheat oven to 375. Line a baking tray with parchment paper or silpat liner.

Mix together butter and shortening until smooth. Add granulated sugar and brown sugar and cream together until light and fluffy. Mix in eggs, pumpkin, and vanilla.

Add the flour, pumpkin pie spice, cream of tartar, baking soda, and salt and stir until combined.

Cover bowl and refrigerate dough for 10 minutes.

Meanwhile, in a separate small bowl mix ¼ cup granulated sugar and the 1 Tablespoon cinnamon.

Scoop refrigerated dough into balls and roll balls in cinnamon sugar. Place on baking sheet 2 inches apart. Using the palm of your hand, lightly press on each cookie dough ball.

Bake 8 to 10 minutes (don't over bake!) Remove immediately to a cooling rack to cool completely.

https://content.jwplatform.com/videos/23Rs8N1q.mp4

These pumpkin snickerdoodles have perfectly crispy edges and soft chewy centers. What a wonderful way to kick off the holiday season!

(½ cup) butter, softened

brown sugar,

To Roll the Cookies: ¼ cup granulated sugar + ½ teaspoon pumpkin pie spice

Preheat the oven to 350F and line two...

Preheat the oven to 350F and line two large baking sheets with parchment paper. 

Add the softened butter, light brown sugar, and...

Add the softened butter, light brown sugar, and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until light and fluffy– about 1 minute. 

Next, add the pumpkin puree, egg yolk, and...

Next, add the pumpkin puree, egg yolk, and vanilla extract. Mix to combine. Scrape down the sides of the bowl as needed. 

In a small bowl, whisk together the flour,...

In a small bowl, whisk together the flour, cream of tartar, pumpkin pie spice, and baking soda. 

Add the dry ingredients to the wet and...

Add the dry ingredients to the wet and mix just until no large lumps remain– you don’t want to overmix your cookie dough! 

To roll the cookies, add the granulated sugar...

To roll the cookies, add the granulated sugar and pumpkin pie spice to a small bowl. Scoop out 1.5 tablespoon sized portions and roll them into smooth balls. Roll the cookie dough in the sugar and then place the ball on the baking sheet. Make sure to place the cookies at least 2” apart as they will spread during baking. 

Press down on the cookies very gently to...

Press down on the cookies very gently to form a 1” thick disc. 

Bake for 10-12 minutes, or just until the...

Bake for 10-12 minutes, or just until the cookies are set around the edges. 

Remove the cookies from the oven and allow...

Remove the cookies from the oven and allow them to cool completely on the pan.

These Pumpkin Snickerdoodle Cookies are our new favorite fall treat! They&#39;re delicious cookies infused with real pumpkin and our favorite fall spices then rolled in a cinnamon-sugar mixture then baked until warm and fluffy.

Pumpkin Snickerdoodle Cookies

butter (softened (1 stick))

white sugar

pumpkin pie spice (or cinnamon)

cinnamon or pumpkin pie spice

In a large mixing bowl, add the butter, brown sugar and white sugar.  Beat together until fluffy on medium speed using an electric mixer.

Add the pumpkin puree and vanilla extract and beat on medium until blended completely. Scrape down the sides of the bowl a couple of times while mixing.

In a separate medium bowl, add the flour,  pumpkin spice, cream of tartar, baking soda and salt and mix thoroughly.

Gradually add the flour mixture to the pumpkin mixture in batches of 1/2 cup at a time, blending and scraping down the sides of the bowl between adding.

Make the cookie dough:

Cover the bowl  with plastic wrap or aluminum foil and place in the refrigerator for at least 4 hours to chill.

Chill the dough:

Preheat the oven 350° F and line a baking sheet with parchment paper.

In a small bowl, add the sugar and pumpkin pie spice and mix together.

With a 1 - 1/12 tablespoon cookie scoop, scoop out dough and roll it into a ball with your hands.

Roll each ball in the sugar mixture, coating completely and place them on the cookie sheet 2 inches apart.

Bake for 11-12 minutes.

Remove from the oven and cool on the baking sheet for 5 minutes. Then transfer to a cooling rack to cool completely.

Bake the cookies:

These lovely spiced pumpkin cookies are spiced perfectly, easy, and pumpkin-pie-delightful. Delicately flavored, with a soft center and crisp edges, they&#039;re the autumn treat you&#039;ve been craving.

Pumpkin Spice Cookies

(4 oz) unsalted butter (softened)

brown sugar (packed)

cornstarch

Cream

Beat the butter, brown sugar, and egg on medium-high speed in a stand mixer fitted with the paddle attachment or using a hand mixer until very light and fluffy, about 5 minutes.

Beat

Scrape down the sides of the bowl, then mix in the pumpkin, 1 tablespoon of the pumpkin pie spice, and vanilla, beating on medium-high speed until combined.

Scrape down the sides of the bowl again, spoon in the flour, cornstarch, baking soda, and salt, and mix until just combined, about 1 minute.

Refrigerate

Cover the dough and chill it in the refrigerator for at least 1 hour and up to 1 day.

Preheat

Crank up the oven to 350°F (180°C) and line two rimmed baking sheets with parchment.

Stir together the granulated sugar and the remaining 1 teaspoon of pumpkin pie spice in a small bowl.

Roll

Shape the cookie dough into 1 ½-inch balls, roll them in the spiced sugar, and place them on the baking sheets, spacing them about 2 inches (5 cm) apart. Using your hand, gently flatten each ball slightly.

Bake

Bake until the edges are set and the tops are juuuust beginning to turn golden brown, 10 to 15 minutes.

Cool

Let the cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Pumpkin cheesecake snickerdoodles are a chewy pumpkin cookie filled with a cheesecake center and rolled in a cinnamon and pumpkin sugar mixture. The perfect fall cookie with the best surprise in the center.

Pumpkin Cheesecake Snickerdoodles

cream cheese (soft)

butter (room temperature)

pumpkin puree (blotted to become ¼ cup)

egg yolk (room temperature)

½ tsp baking soda

tsp pumpkin pie spice

cheesecake filling

In a small bowl mix together cream cheese, sugar and vanilla until smooth. Scoop into 2 tsp size balls, this should make 11 balls. Place on a plate and put into the freezer until completely frozen, about 30 minutes.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Measure out ⅓ cup of pumpkin and place on a paper plate. Using some paper towels, blot the pumpkin, removing liquid until the paper towel wipes clean. When done the pumpkin should measure more like ¼ cup (60g).

wet ingredients

Place butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment and mix together. Add pumpkin, egg yolk and vanilla and mix again.

dry ingredients

In a separate bowl, whisk together flour, baking soda, salt, pumpkin pie spice and cinnamon. Add flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. 

sugar mix

In a small bowl mix together sugar, cinnamon and pumpkin pie spice.

cookie balls

Scoop the dough into large balls, I like to use a 3 tbsp cookie scoop. Take the frozen cheesecake balls out of the freezer. Push cheesecake balls into the cookie dough, making sure to completely cover the cheesecake. Roll the cookie ball in the sugar mixture. Place 5-6 cookies on a baking sheet.

bake

Bake the cookies for 12-14 minutes. You don&#39;t want to see any shiny dough in the middle of the cookie, and make sure they have a golden rim around the outside. You need to make sure you bake these cookies all the way, so the cheesecake isn&#39;t gooey. Sprinkle cookies with extra sugar mixture when they come out of the oven. Allow to cool completely before eating.

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Top 10 pumpkin snickerdoodles recipes from across the web

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