Let’s Bake! (Pumpkin White Chocolate Snickerdoodles Edition)

What a mouthful of a title. Anyway, this is a variation of one of my favourite types of cookies, the snickerdoodle! I got the recipe from Sally’s Baking Addiction, which I found through Tialla’s latest What’s Up Wednesday post. The cookies sounded amazing, so I knew I had to give the recipe a go.

Here’s what you’ll need:

For the cookies:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) white sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree
  • 1 and 1/2 cups (190g) all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 and 1/2 teaspoon ground cinnamon
  • 1 and 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice (or you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice)
  • 1/2 cup (90g) white chocolate chips or chunks

For the topping:

  • 1/2 cup (100g) white sugar
  • 1/2 tsp cinnamon

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It’s a lot of stuff, so I made a list before grocery shopping to make sure I would have everything. The only thing we didn’t have is pumpkin puree. I think it comes in cans over in the US, but we couldn’t find it anywhere here. So instead we bought a pumpkin that was already chopped and just pureed it ourselves. Then we ate the rest of it cause pumpkin is yummy.

Let’s get into it!

Whisk the melted butter, brown sugar and white sugar together.  Then whisk in the vanilla and pumpkin and set aside.

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In another bowl mix together the dry ingredients (flour, baking powder, baking soda, cinnamon and the spices).

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Mix the wet ingredients into the dry ingredients.

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Fold through the white chocolate chips.

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After this, the original recipe really recommends chilling it for at least 30 minutes! Once that’s done, take it out, prepare the baking trays and preheat the oven to 175C.

Mix your sugar and cinnamon topping together in a bowl.

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Roll your dough into little circles and dip them generously in the mixture.

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You can flatten them a little here, you should come up with around 18 cookies. The recipe suggests baking them for 8-10 minutes. They should be really soft, but for me they were too soft. So I would bake them a little longer next time. Just a personal preference.

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That being said, the cookies came out really nice! You can definitely taste the pumpkin which gives it a nice spin on the original snickerdoodles I know! They look really cute too which is always a bonus.

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Have you guys ever made snickerdoodles before? What variations have you tried?

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Angela.