This is a pretty bold statement, but I’m just going to say it. These snickerdoodles are my all-time favorite fall cookie. WOW, I said it.
Actually, now I’m feeling anxious over that statement because there are so many great cookie recipes out there. This one just gives me all the fall feels, ya know?
A few years ago, one of my best friends, Emily, brought these to a football party and I ate a disturbing amount. Naturally, I’ve incorporated them into my fall routine ever since then.
Here’s the thing… while gourds really tickle my pickle, I’m not the BIGGEST fan of pumpkin flavor. I know that might come to a shock to many of you reading that. Yes, I like little hints of pumpkin spice and everything nice (such as this Starbucks drink), but I’m not like trying to bathe my taste buds in pumpkin puree on the reg. Just a little somethin’ somethin’ here and there.
That’s why these cookies are what Tina Turner might call simply “THE BEST.” The pumpkin flavor is pretty subtle.
- 1/2 cup unsalted butter, melted
- 1/4 cup light or dark brown sugar
- 1 cup granulated sugar, divided
- 1 teaspoon pure vanilla extract
- 6ish Tablespoons pumpkin puree (depends on how much you lurve pumpkin)
- 1 and 1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon, divided
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips or chunks (I use closer to 1 cup)
Here is how you make these bad boys come to life:
- In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup of granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside. (Pro tip: blot the pumpkin with a paper towel before adding to soak up some of the water. Pumpkins are 95% water for those who aren’t up-to-date in their random gourd facts.)
- In a large bowl, mix the flour, salt, baking powder, baking soda, pumpkin pie spice, and 1 tsp. of the ground cinnamon.
- Pour the wet ingredients into the dry ingredients and mix together with a large spoon or spatula. Fold in white chocolate chips.
- Cover dough and chill for at least 30 minutes or up to several days.
- Preheat oven to 350 and take dough out of fridge. Line two large baking sheets with parchment paper.
- Mix remaining gradnulated sugar (1/2 cup) and cinnamon (1 tsp.). Roll the dough into balls and cover each one generously in the cinnamon-sugar mixture. Slightly flatten the dough balls and place on baking sheets.
- Bake for 11 minutes or until edges appear set. No, they won’t really look “done” when you take them out, but trust me when I say that’s part of the magic.
- Press a few extra white chocolate chips into the warm cookies if you’re feeling extra and want them to look pretty.
Recipe tweaked from Sally’s Baking Addiction (Did you really think I invented these? While I may be a jack of some trades, giving birth to autumn-inspired cookie recipes is not one of those trades)