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

cookies 01

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.

cookies 02

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

cookies 03

Mix the wet ingredients into the dry ingredients.

cookies 04

Fold through the white chocolate chips.

cookies 05

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.

cookies 06

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

cookies 07

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.

cookies 08

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.

cookies 09

cookies 10

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

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27 thoughts on “Let’s Bake! (Pumpkin White Chocolate Snickerdoodles Edition)

  1. Oh my god these sound delicious!! I have never tasted cookies that include pumpkin but I mean since you also cover them in cinnamon (which is the best spice out there) they have to be good!! Really need to try these ?? xx


  2. I have made snickerdoodles but never with pumpkin, should give this recipe a try. It almost looks like the cookie version of pumpkin spice cake.
    Well with pumpkin and cinnamon – cookie or cake, it is hard to go wrong :).
    Do these cookies have the tangy taste and chewy texture of regular snickerdoodles, considering the recipe does not include any cream of tartar, I wonder.


    1. The cookie version of a pumpkin spice cake is a pretty good way of describing It! They dont have the tangy taste of if regular snickerdoodles. The pumpkin spice replaced it I felt. It was really interesting and tasty! Definitely give it a go! ?


  3. I can just imagine that these cookies have the perfect chewiness. I love me some chewy cookies. Also, replacing the butter with vegan butter makes it vegan. I’m now set on baking cookies with the kids this week.


  4. Ooh I’m so glad you tried them!! Your cookies look totally Pinterest worthy! I’m glad you liked them. 🙂 Now that it’s fall, I’m making everything pumpkin, but I’ll probably be making these again because they are so addicting, lol. Also, I find it strange that you guys don’t have canned pumpkin there! I’ve never seen pumpkin already sliced and wrapped like that. So interesting to learn about the differences between the U.S. and New Zealand! I’m glad it still worked out for you, though. 🙂


    1. Thanks for sharing the recipe! These were so delicious!! Haha, when i saw the recipe called for canned pureed pumpkin I was so confused! Canned pumpkin isn’t a thing at all here! We have whole pumpkins, or half/quarter pumpkins where it’s cut up and sealed. It is funny how different foods are in different countries ?


      1. Oh good, I’m so glad you loved them!! That’s honestly so interesting how differently pumpkin is packaged between the U.S. and New Zealand! I think us Americans probably just got a tad lazy, lol, so they pureed and canned it for us. Haha. At least it still worked out for you!


      1. Haha, snickerdoodles are a classic cookie! It’s pretty much a vanilla cookie sprinkled with cinnamon and sugar! I hope you guys like them! If you do, definitely try this version too! ?


  5. Those look soon yummy and amazing that I wish I wasn’t just looking at a picture! lol. I LOVE white chocolate, and adding it to cookies, mouse, scones, anything is mouth watering goodness! ❤


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