Pumpkin-Doodle Cookies

I’m not the biggest fan of a plain snickerdoodle cookie. Why? Because I feel like all it tastes like is cinnamon and a bland cookie. But I like the crunchy outside a lot. I love a good pumpkin cookie, though I prefer a pumpkin cookie with cream cheese frosting. I found the perfect combo in this cookie—a flavorful snickerdoodle and a pumpkin cookie that doesn’t need cream cheese frosting. Win win!

I feel like I’m the spokesperson for telling people to slightly under-bake their cookies, but with these they have to be fully cooked or they just don’t taste right. So make sure to fully bake them.

I also want to mention the consistency of the finished dough. Do not be alarmed by how sticky it is. It’s supposed to be. Make sure to refrigerate them for at least 2 hours or even overnight to get it cold enough to be able to be handled and formed into a ball.

Pumpkin-Doodle Cookies

Print Recipe

The perfect cross between a traditional pumpkin cookie and a snickerdoodle elevated with creamy white chocolate chips.

• Prep Time: 20 minutes active, 2 hours inactive
• Cook Time: 10 minutes
• Total Time: 2 hours 30 minutes
• Yield: 2.5 dozen 1x

Ingredients

Scale 1x2x3x

Cookies:

1 cup of butter, softened

1 ½ cups sugar

½ cup canned pumpkin

2 teaspoons vanilla

1 egg

2 3/4 cups flour

¼ teaspoon baking soda

1 ½ teaspoons baking powder

½ teaspoon salt

1 teaspoon pumpkin pie spice

1 cup white chocolate chips

Sugar coating:

½ cup sugar

½ tablespoon pumpkin pie spice

½ tablespoon cinnamon

Instructions

In the bowl of a stand mixer, combine butter and sugar till creamy. Add pumpkin, vanilla, and egg and mix till combined.

In a separate bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.

Pour the flour mixture into the bowl with the butter and pumpkin mixture and mix till combined. Add chocolate chips. Dough will be quite sticky.

Refrigerate for at least 2-3 hours so you can handle the sticky dough easier.

Preheat oven to 350 F.

Combine the sugar pumpkin pie spice and cinnamon in a small bowl or pie plate.

Roll dough into approximately 2 tablespoon balls and roll around in cinnamon sugar mixture until coated. Place on a parchment paper or silipat lined cookie sheet and bake for about 10 minutes.

Transfer cookies to a wire rack to cool. Store in an airtight container.

Notes

Don’t under-bake or the outside won’t be crisp like a snickerdoodle and the pumpkin in the dough will still be raw in the middle.

Keywords: Snickerdoodle, Pumpkin chocolate chip cookie

These cookies are a great treat to bring to any Halloween party or to have ready when your kids get home for school or to drown your sorrows in that summer is definitely over.