Pumpkin Snickerdoodles

This autumn treat from Yummly was created by Food Blogger Jamielyn – it’s an American recipe, that’s why it’s measured in cups. Great biscuits for Halloween!


  • 1 cup butter, softened (I used salted butter)
  • 1 1/2 cup white sugar
  • 1 egg
  • 3/4 cup pumpkin puree (remove extra moisture with paper towel)
  • 1 tsp vanilla
  • 2 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 tsp cream of tarter
  • 1/2 tsp cinnamon
  • 1/4 tsp pumpkin spice
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger
  • 1 cup white chocolate chips

For the sugar mix:

  • 1/2 cup sugar
  • 5 tsp cinnamon
  • 1 tsp pumpkin spice


  1. In a medium bowl combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tartar, cinnamon, pumpkin spice, nutmeg, and ginger.
  2. Set aside.
  3. In a large bowl cream butter and sugar with a mixer. Add in vanilla and egg and mix until combined.
  4. 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.
  5. Add flour mixture to pumpkin mixture and mix together. Fold in white chocolate chips and then cover bowl with wrap. Place in refrigerator for one hour to chill.
  6. Pre-heat oven to 350°.
  7. Prepare cookie sheets with non-stick spray or parchment paper. Roll dough into one inch balls and then roll into a sugar mixture.
  8. Place cookies on your pan one inch apart.
  9. Bake for 12-13 minutes. Allow cookies to cool 1-2 minutes on the pan and then place them on a cooling rack.

For this recipe I think it’s important to remove the extra water from the pumpkin or it will be too sticky when you try to roll out the dough. All you need to do is place the pumpkin between the paper towels and push down lightly until the excess moisture is removed.

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