I thought I LOST this recipe! I made it with dark, vegan chocolate mini chips & swapped butter for Earth Balance & used gluten free all purpose flour. I LOVED the outcome & I am super excited to have come across it again! I also made your recipe as is, no adjustments for everyone else. BOTH cookies were gone at the end of the party! Thanks so much for sharing! I wrote it down to have for future reference & of course, have your site at the top by the name so I know where to go for the good goodies!
Amber, thanks for sharing! I am so glad to hear that the substitutions worked so that everyone could enjoy!
I made these for the first time last winter and I pinned the recipe because they were so delicious. At the grocery store today, I randomly decided I wanted to make them again so I grabbed some white chocolate chips. I doubled the recipe and they are in the fridge to bake in the morning. My husband is a senior correctional officer at our local jail and I send a bunch to work with him. His coworkers love all of the treats I send but especially these!! Can’t wait to have one in the morning!
So glad you remembered the recipe and are making it again! I hope your husband’s coworker and YOU enjoy
what if i can’t find the pumpkin puree can i use regular can pumpkin
Would you have any adjustment/recommendations for this recipe at high altitude? ~9000 ft.
Hi Alison! I have never personally baked at high altitude, so I’m not the best for advice on the subject. However, I’ve sent this chart to readers who have reported back saying it is VERY helpful: http://www.kingarthurflour.com/learn/high-altitude-baking.html
Thank you for the quick reply! I did the following adjustments and this recipe came out fantastic!
-Soften the butter, do not completely liquefy
-Subtract 3 tbsp of sugar from the mix
-Add 3 tbsp of water
-Halve the amount of baking powder
-Halve the amount of baking soda
-Baked at 380’F for ~9 minutes on a greased cookie sheet pan.
I followed everything else exactly.
Thank you for this great recipe! These were a huge hit and I’m making more tomorrow!
I just made a double batch of these and OMG they are incredible. My house smells like pumpkin pie. I think the tricks to having them turn out right are to weigh the flour and to chill the dough at least an hour. Once I shaped the cookies, I put the baking sheet back in the fridge while I was waiting for the oven to heat. They look just like the picture. Definitely a keeper!
So glad you liked them!! I seriously wish I could have them baking all day long for the smell
These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch lying around for those chilly fall days. Warning: they disappear quickly!
Ladies and gents, I present you my fall version of the snickerdoodle cookie. And holy mackerel (I really do say that) these pumpkin snickerdoodles deserve a standing ovation. Two, actually. They’re the much anticipated sequel to the legendary CHEWY pumpkin chocolate chip cookies. AKA my most remade recipe of the fall 2013 baking season.
AKA the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous.
If you’re a regular reader you may recall this from last fall season… but I’m completely crazy when it comes to pumpkin cookies. Well. I’m crazy in a lot of aspects but I am certifiably nuts when it comes to pumpkin in my cookies.
You see, pumpkin has a way of making everything it touches cakey and dense. I do not prefer my cookies being either, so it took me several months to find a way to put pumpkin in my cookies without them tasting like a piece of pumpkin cake. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.
Am I even making sense anymore?
Anyway. I finally cracked the “chewy pumpkin cookie” code and made about 1,000 batches of my chewy pumpkin chocolate chip cookies last year. So this year, I swapped chocolate chips for white chocolate chips, coated them in cinnamon-sugar, and dubbed these crinkly little pumpkin cookies the best darn snickerdoodles in the world.
A few helpful notes:
(1) You will notice that there is no egg* used in this cookie recipe. Read here about why I leave out the eggs in my pumpkin cookies.
(2) Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. I replace both every 3 months because I find they lose their strength not much longer after that.
(3) I use white chocolate flavored morsels for these snickerdoodle cookies. If you prefer to use pure white chocolate chunks instead of the chips, go ahead.
(4) Careful not to overmeasure your flour. This is so important! I always suggest readers to invest in a food scale to accurately measure flour. Especially for cookies. Even 1 extra Tablespoon can make a huge difference. Here is the food scale I own – it is the handiest tool in my kitchen at this point.
(5) Chilling the cookie dough is mandatory. Good news: only 30 minutes.
*No egg = allllllllll the cookie dough taste testing you want.
These cookies are everything you love about snickerdoodle cookies, cozy fall afternoons, and pumpkin pie all wrapped into one. And the addition of sweet and creamy white chocolate put them completely over the top. I find their pumpkin flavor is more pronounced on day 2. Similar to how banana bread’s flavor is more developed on the 2nd day. These cookies just get better with time – if they last that long!
I made two batches, one for the cookie jar and another for my friend Jess. I brought them on our lunch date (don’t YOU carry a large bag of cookies in your purse??) and she was definitely surprised to see I made her pumpkin cookies in the middle of August.
Just another example of my weird food blogging life.
Make a double batch. Because, well, you know. Enjoy!
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SHOP THE RECIPE
Here are some items I used to make today’s recipe.
See more pumpkin recipes.
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Original article and pictures take http://sallysbakingaddiction.com/2014/09/01/white-chocolate-pumpkin-snickerdoodles/ site