Try this Pumpkin Snickerdoodles recipe, or contribute your own.
- 1 egg
- 1/2 tsp cinnamon
- 1 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup white chocolate chips
- 1/2 cup sugar
- 1/4 tsp nutmeg
- 1 tsp baking soda
- 1 cup butter softened (i used salted butter)
- 1 1/2 cup white sugar
- 3/4 cup pumpkin puree (remove extra moisture with paper to
- 2 3/4 cup all purpose flour
- 1 1/2 tsp cream of tarter
- 1/4 tsp pumpkin spice
- 1/8 tsp ginger
- 5 tsp cinnamon
- 1 tsp pumpkin spice
- Carbohydrate 617.293154456443 g
- Cholesterol 538.356666660039 mg
- Fat 260.725743157059 g
- Fiber 17.7373539766474 g
- Protein 53.8246919562322 g
- Saturated Fat 161.399752473993 g
- Serving Size 1 1 recipe (1176g)
- Sodium 29514.1663657302 mg
- Sugar 599.555800479795 g
- Trans Fat 20.0021922591276 g
- Calories 4968 calories
Step-by-step
- In a medium bowl combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tarter, cinnamon, pumpkin spice, nutmeg, and ginger. Set aside.
- In a large bowl cream butter and sugar with a mixer. Add in vanilla and egg and mix until combined.
- Place pumpkin on several paper towels and let water drain from pumpkin. Then place pumpkin in the bowl with the sugar and stir until combined. Add flour mixture to pumpkin mixture and mix together. Fold in white chocolate chips and then cover bowl with seran wrap. Place in refrigerator for one hour to chill.
- Pre-heat oven to 350°.
- Prepare cookie sheets with non-stick spray or parchment paper. Roll dough into one inch balls and then roll into the sugar mixture. Place cookies on your pan one inch apart.
- Bake for 12-13 minutes. Allow cookies to cool 1-2 minutes on the pan and then place them on a cooling rack. Enjoy!
Pumpkin puree introduces high moisture content that easily transforms cookie dough into a cakey, wet mass if the water is not actively drawn out before mixing. Blotting the puree on paper towels removes surplus liquid so the final cookie maintains structural integrity rather than spreading flat across the pan during the bake at 350 degrees. Butter softened to 65 degrees Fahrenheit creams efficiently with sugar to trap air pockets, which promotes proper spread while supporting the chemical leavening reactions of baking soda, baking powder, and cream of tartar. Chilling the dough for one full hour solidifies the fats, preventing excessive flattening and concentrating the warm spice profile of cinnamon, nutmeg, ginger, and commercial pumpkin spice blends. Day-old baked cookies stored in an airtight container retain their soft interior crumb for up to three days, though reheating them briefly in a warm oven restores the initial crispness of the outer sugar coating.
