There’s something magical about fall: the crisp air, the colorful leaves, and, of course, the comforting flavors of pumpkin spice. These Pumpkin Spice Snickerdoodles are the perfect way to bring those warm, cozy flavors straight to your kitchen! Soft, chewy, and coated in cinnamon sugar, they’re like a hug in cookie form. Plus, dipping them in white chocolate takes them to a whole new level of deliciousness. Let’s get baking!
Method
Preheating and Preparation
Start by preheating your oven to 350°F (175°C) and lining your baking trays with parchment paper to prevent sticking. This ensures an even bake and makes cleanup easier.
Mixing the Wet Ingredients
In a large mixing bowl, combine the softened butter, brown sugar, white sugar, and pumpkin puree. Using a hand mixer or stand mixer, beat the mixture until it becomes smooth and creamy. The butter and sugars should blend together seamlessly, creating a light, fluffy texture that will give your cookies the perfect chewiness. Once mixed well, add the vanilla extract, along with the allspice, cinnamon, and ground cloves. Stir thoroughly to evenly distribute these warm, aromatic spices throughout the batter, ensuring that every bite is bursting with fall flavor.
Preparing the Dry Ingredients
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and baking powder. This step ensures that the leavening agents are evenly mixed, leading to a uniform rise in your cookies. Gradually add the dry ingredients to the wet mixture, stirring gently after each addition. Be careful not to overmix once the flour is just incorporated; stop stirring to keep your cookies light and tender.
Forming the Cookies
Using a cookie scoop or a tablespoon, scoop out approximately 2 tablespoons of dough for each cookie. Roll the dough between your palms to form smooth, round balls. In a small bowl, mix together 1/3 cup white sugar and 1 tablespoon of cinnamon. Roll each cookie dough ball in this cinnamon-sugar mixture, coating it evenly for that classic snickerdoodle crust.
Flattening the Cookies
Place the coated dough balls onto the lined baking trays, ensuring there’s at least 2 inches of space between each cookie. Since these cookies don’t spread much on their own, use the bottom of a glass cup to gently flatten them. This step ensures they bake into the perfect snickerdoodle shape, with a slight thickness for a soft, chewy bite.
Baking the Cookies
Transfer the baking trays to the preheated oven and bake for 14-16 minutes, or until the edges are set and slightly golden. Keep an eye on them in the last few minutes to ensure they don’t overbake. Snickerdoodles should be soft and slightly chewy rather than crisp. Once done, remove the cookies from the oven and allow them to cool completely on the trays before moving to the next step.
Melting the White Chocolate
Once the cookies are fully cooled, prepare the white chocolate for dipping. In a microwave-safe bowl, add the white chocolate melting wafers and heat in 15-second intervals, stirring between each interval until completely melted and smooth. This prevents burning and ensures an even, glossy consistency.
Dipping the Cookies
Dip the bottoms of the cookies into the melted white chocolate, allowing any excess to drip off before placing them back onto a parchment-lined tray. This adds a creamy, sweet contrast to the spiced cookie base, making each bite even more indulgent.
Setting the Chocolate
Once all the cookies are dipped, place the tray in the refrigerator for about an hour to allow the chocolate to harden. This step ensures a firm and crisp white chocolate coating that won’t smudge or melt when stored.
Necessary Tools
- Mixing bowls (large & medium)
- Hand mixer or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking trays
- Parchment paper
- Small bowl (for cinnamon sugar mixture)
- Cookie scoop (or 2 tbsp measure)
- Glass cup (for flattening)
- Microwave-safe bowl (for melting chocolate)
Pumpkin Spice Snickerdoodles – The Ultimate Fall Cookie
Cuisine: AmericanDifficulty: Easy6
servings15
minutes16
minutes31
minutesIngredients
For the Cookies:
1.5 cups butter, softened
1.5 cups brown sugar
1 cup white sugar
1.5 cups pumpkin puree
2 tsp vanilla extract
4 tsp baking soda
2 tsp baking powder
4 tsp allspice
4 tsp cinnamon
1 tsp ground cloves
4 cups all-purpose flour
For Rolling:
1/3 cup white sugar
1 tbsp cinnamon
For Dipping:
1/2 cup white chocolate melting wafers
Directions
- Stir in vanilla extract, allspice, cinnamon, and ground cloves. This is where all that cozy fall flavor comes in!
- In a large bowl, cream together the softened butter, brown sugar, white sugar, and pumpkin puree until smooth and fluffy.
- Stir in vanilla extract, allspice, cinnamon, and ground cloves. This is where all that cozy fall flavor comes in!
- In a separate bowl, whisk together flour, baking soda, and baking powder.
- Gradually mix the dry ingredients into the wet mixture, stirring until just combined.
- Using a cookie scoop, scoop out 2-tablespoon-sized dough balls and roll them between your palms.
- Roll each ball in the cinnamon-sugar mixture and place them onto the prepared baking trays.
- Using the bottom of a glass cup, gently flatten each cookie slightly. This helps since they don’t spread much during baking.
- Bake for 14-16 minutes until the edges are set.
- Remove from the oven and let the cookies cool completely.
- Once cool, melt the white chocolate wafers in a microwave-safe bowl in 15-second intervals, stirring between each until smooth.
- Dip the bottoms of the cookies into the melted chocolate and place them on a tray lined with parchment paper.
- Let the chocolate sit in the fridge for about an hour before serving. Enjoy!
Notes
- Use softened butter – If your butter is too hard, it won’t cream properly with the sugars, making the cookies dense instead of soft.
- Do not overmix the dough – Once the dry ingredients are added, mix only until combined to keep the cookies tender.
- Flattening is key – Since these cookies don’t spread much, pressing them down ensures the perfect thickness and texture.
- Cool completely before dipping – If the cookies are still warm, the white chocolate won’t set properly and might melt off.
- Chill the chocolate-dipped cookies – This helps the chocolate harden faster and prevents smudging.
Serving Suggestions
These Pumpkin Spice Snickerdoodles are best enjoyed with:
- A warm cup of pumpkin spice latte or chai tea.
- A scoop of vanilla ice cream for an extra indulgent treat.
- Crumbled over a bowl of Greek yogurt for a fall-inspired breakfast.
Fun Fact
Did you know that snickerdoodles have been around since the late 1800s? While their exact origin is debated, some believe the name comes from a German or Dutch word for a twisted or crinkly cookie.
Conclusion
These Pumpkin Spice Snickerdoodles are everything you love about fall wrapped up in a cookie! They’re soft, sweet, perfectly spiced, and topped off with a little white chocolate magic. Whether you’re making them for a cozy night in, a fall gathering, or just because these cookies will not disappoint. Happy baking!
