White Chocolate Pumpkin Snickerdoodles.

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch lying around for those chilly fall days. Warning: they disappear quickly!

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

Ladies and gents, I present you my fall version of the snickerdoodle cookie. And holy mackerel (I really do say that) these pumpkin snickerdoodles deserve a standing ovation. Two, actually. They’re the much anticipated sequel to the legendary CHEWY pumpkin chocolate chip cookies. AKA my most remade recipe of the fall 2013 baking season.

AKA the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous.

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

If you’re a regular reader you may recall this from last fall season… but I’m completely crazy when it comes to pumpkin cookies. Well. I’m crazy in a lot of aspects but I am certifiably nuts when it comes to pumpkin in my cookies.

You see, pumpkin has a way of making everything it touches cakey and dense. I do not prefer my cookies being either, so it took me several months to find a way to put pumpkin in my cookies without them tasting like a piece of pumpkin cake. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.

Am I even making sense anymore?

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

Anyway. I finally cracked the “chewy pumpkin cookie” code and made about 1,000 batches of my chewy pumpkin chocolate chip cookies last year. So this year, I swapped chocolate chips for white chocolate chips, coated them in cinnamon-sugar, and dubbed these crinkly little pumpkin cookies the best darn snickerdoodles in the world.

A few helpful notes:

(1) You will notice that there is no egg* used in this cookie recipe. Read here about why I leave out the eggs in my pumpkin cookies.

(2) Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. I replace both every 3 months because I find they lose their strength not much longer after that.

(3) I use white chocolate flavored morsels for these snickerdoodle cookies. If you prefer to use pure white chocolate chunks instead of the chips, go ahead.

(4) Careful not to overmeasure your flour. This is so important! I always suggest readers to invest in a food scale to accurately measure flour. Especially for cookies. Even 1 extra Tablespoon can make a huge difference. Here is the food scale I own – it is the handiest tool in my kitchen at this point.

(5) Chilling the cookie dough is mandatory. Good news: only 30 minutes.

*No egg = allllllllll the cookie dough taste testing you want. ;)

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

These cookies are everything you love about snickerdoodle cookies, cozy fall afternoons, and pumpkin pie all wrapped into one. And the addition of sweet and creamy white chocolate put them completely over the top. I find their pumpkin flavor is more pronounced on day 2. Similar to how banana bread’s flavor is more developed on the 2nd day. These cookies just get better with time – if they last that long!

I made two batches, one for the cookie jar and another for my friend Jess. I brought them on our lunch date (don’t YOU carry a large bag of cookies in your purse??) and she was definitely surprised to see I made her pumpkin cookies in the middle of August.

Just another example of my weird food blogging life.

Sally's Baking Addiction White Chocolate Pumpkin Snickerdoodles

Make a double batch. Because, well, you know. Enjoy!

 

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White Chocolate Pumpkin Snickerdoodles

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make 2 batches!

Yield: makes about 18 cookies

Total Time: 50 minutes

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
  • 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (90g) white chocolate chips or chunks

Directions:

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days*. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.

*If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 25 minutes.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

The inspiration for today’s cookie recipe…

Chewy Pumpkin Chocolate Chip Cookies

Sally's Baking Addiction Pumpkin Chocolate Chip Cookies

 

Try my Soft & Thick Snickerdoodles next!

Soft & Thick Snickerdoodles

 

see more snickerdoodle recipes.

see more pumpkin recipes.

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

 

 

 

   

189 Responses to “White Chocolate Pumpkin Snickerdoodles.”

  1. #
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    STEPHposted September 1, 2014 at 8:14 pm

    Wow. I just tried the soft and thick snickerdoodles and they were really good! I was even able to share some with my friend. But with pumpkin, they must be 10 times better! Which is really really delicious since I reallllly loved the regular snickerdoodles. Thanks for the recipe!

    Reply

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    sue/the view from great islandposted September 1, 2014 at 8:15 pm

    I adore a great pumpkin cookie, and I know how hard it is to achieve. I love your tips, too. I’ve been struggling with a molasses chip cookie recipe all week, trying to get it just right — cookies can be so complicated!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:22 pm

      Tell me about it. Cookies are so temperamental. So difficult. But once you find a few good basic recipes, it’s easy to spin off new versions from there.

      Reply

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    Feisty Eatsposted September 1, 2014 at 8:54 pm

    Perfect! Two of my fave flavors in one – pumpkin and snickerdoodle. These look wonderful.

    Reply

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    Hayleyposted September 1, 2014 at 8:57 pm

    Okay I haven’t made these yet obviously but I am about 99% sure I have just found my new favourite cookie.

    Seriously.

    Making these the first chance I get.

    Reply

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    Julie @ A Life Exoticposted September 1, 2014 at 9:08 pm

    Whoaaaaa – heading out to stock up on pumpkin ASAP! These look amazing!

    Reply

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    Liz @ Floating Kitchenposted September 1, 2014 at 9:52 pm

    Oh my gosh, this is an amazing combination. Love it Sally!!!

    Reply

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    Erin @ The Spiffy Cookieposted September 1, 2014 at 10:18 pm

    Pumpkin chocolate chip cookies – awesome. Pumpkin snickerdoodles – even better. But these!? Freaking awesome. I suddenly feel like I could be ready for fall if I had these in hand. Minus the 90 degree weather I’m still experiencing.

    Reply

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    Laurposted September 1, 2014 at 10:33 pm

    I know if you showed up to any meet up with cookies in your purse, I would be a happy girl. Pluuuuus, I am celebrating the fact it’s practically fall almost every day now. BRING ON THE PUMPKIN!!!

    PS. Love your nails! Are they real or fake?!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:20 pm

      They are my real nails. I’ve been growing them long for the wedding! Thanks Laur.

      Reply

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    Averie @ Averie Cooksposted September 1, 2014 at 10:34 pm

    Sally I love these images! They’re just so sharp and the color, the lighting, that CINNAMON SUGAR coating that I can see every grain of sugar, love love love!

    I have a Snickerdoodles recipe waiting in my drafts. Whew :) it’s not pumpkin or white choc! Great minds…. :)

    I know I would inhale your cookies! Pinned!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:19 pm

      Thanks Averie! I owe it all to very good lighting. In the 1 hour a day I actually have good lighting. lol

      Reply

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    Michele @ Two Raspberriesposted September 1, 2014 at 10:37 pm

    These look UNBELIEVEABLE ! They sound so flavorful, you totally sold me on this flavor combo! Pinned! Yum-o-rama ;-)

    Reply

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    Jessica @ Sweet Menuposted September 1, 2014 at 10:42 pm

    Aw Sally what a beautiful cookie! Love the idea of rolling them in the cinnamon sugar. Just perfect!

    Reply

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    Medha @ Whisk & Shoutposted September 1, 2014 at 11:11 pm

    These are gorgeous! I LOVE the addition of cinnamon sugar and the white chocolate chips. So glad pumpkin season has begun!

    Reply

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    Denise | Sweet Peas & Saffronposted September 2, 2014 at 2:14 am

    Made your pumpkin cookies last year and they were awesome… These look even better!

    Reply

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    Joposted September 2, 2014 at 3:56 am

    I’m sold on these…double batch is underway! I told my work colleagues to expect morning tea tomorrow :-)

    Reply

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    Obstiposted September 2, 2014 at 5:27 am

    Wow, that is just the perfect recipe to wake up to. I’m already baking pumpkins to make puree from them – even before showering! Can’t wait to try this.

    Reply

    • Obstireplied on September 2nd, 2014 at 2:09 pm

      I made them and totally forgot the chocolate. But they are absolutely delicious without it!

      Reply

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    Liz S.posted September 2, 2014 at 5:32 am

    Oh my… definitely the most amazing snickerdoodle cookie, with those white chocolate chips and pumpkin.

    Reply

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    Jasmine @ A cupcake for my thoughtsposted September 2, 2014 at 5:59 am

    These look delicious, I have yet to bake with pumpkin, or really eat pumpkin. I think the only time I’ve eaten pumpkin is in a restaurant where I had pumpkin ravioli, which was so yummy! I don’t think pumpkin is as popular here in England as it is in America. But I’m definitely going to go on the hunt for some pumpkin so I can make these :)

    Reply

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    Mirposted September 2, 2014 at 6:11 am

    I love that you had a quest to create the perfect cookie, and it’s been fulfilled. I do remember last year’s triumph when you unveiled the chocolate chip version!
    My only issue here is the no egg, because I eat way too much dough without the fear of foodborne illness. This cookie dough is beyond happy!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:15 pm

      It was indeed a huge triumph. Thanks Mir. And the safe-to-eat cookie dough is, without a doubt, the best bonus.

      Reply

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    Caleyposted September 2, 2014 at 6:15 am

    I love the cinnamon-sugar and white-chocolate chips!! And I love a recipe that is easily “accidentally” vegan. I find that margarine replaces butter really well, so the lack of eggs is very helpful :) I’ve seen a few yellow leaves on the still-green trees, so I’m in the mood for some fall! ;)

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:15 pm

      I knew you’d love these Caley!

      Reply

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    Amy@ Thoroughly Nourished Lifeposted September 2, 2014 at 7:05 am

    ME WANT COOKIE.
    Sorry, my inner Cookie Monster came out when I saw these! Jeez Louise (yep, I really do say that) these look like an absolutely perfect reward for a long weekend run, or perhaps as an offering for Father’s Day (we celebrate in September here in Australia).
    Thanks for being our favourite Cookie Scientist Sally :)

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:15 pm

      Ooooooooh my gosh I haven’t heard or said geez louise in so long. Hahaha I love it. And you will love these cookies – if you make them, let me know how you like them Amy!

      Reply

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    Chelsea @chelseasmessyapronposted September 2, 2014 at 7:49 am

    YAY! For pumpkin! And white chocolate and snickerdoodles :) These look absolutely perfect Sally! I can’t wait to try them this season! Hope you had a great Labor Day weekend and I can’t believe there are only 18 days left – I am so excited for a wedding recap here!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:13 pm

      Thanks for being excited with my Chelsea! Seriously, thank you =)

      Reply

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    Faith @ Pixie Dust Kitchenposted September 2, 2014 at 8:34 am

    The eggless pumpkin cookie tip has seriously helped my fruity-cookie baking so much! Love the combo of Pumpkin + White chocolate.

    Reply

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    Sarah @ The Gold Lining Girlposted September 2, 2014 at 8:55 am

    Ooooooh… this is such a great combo! I love all those flavors. These will be amazing.

    Also, I am on your side regarding cakey pumpkin cookies! They’re NOT cookies. They’re mini cakes!! Haha. I still have not mastered the non-cakey pumpkin cookie and I’m excited to have a legit chewy pumpkin cookie recipe on hand. Thank you!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:13 pm

      Yup. mini cakes. Still delicious, of course. Just not… cookies!

      Reply

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    Natasha @ The Cake Merchantposted September 2, 2014 at 8:58 am

    I don’t even care that it doesn’t feel remotely like fall in Dallas, I am making these today. Also, safe to eat cookie dough = YES!!!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:12 pm

      the main reason I love these so much is all the cookie dough “taste testing”

      Reply

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    Kerry @ Kerry Cooksposted September 2, 2014 at 9:01 am

    These look so delicious Sally!!

    Reply

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    Mateaposted September 2, 2014 at 9:19 am

    These cookies look so good! I’m also a fan of chewy (not cakey) pumpkin cookies!

    Reply

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    Lynnposted September 2, 2014 at 9:30 am

    I’ve been handing off pumpkin treats to friends for a few weeks now, and I always have to say “sorry, blog posts!” These sound wonderful, Sally! Can’t wait to try them!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:11 pm

      Hahaha sounds like me. Let me know how you like them, Lynn!

      Reply

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    Cate @ Chez CateyLouposted September 2, 2014 at 9:36 am

    I will definitely need to make a double batch of these – they look so insanely delicious!!!!!! These really are everything great about fall rolled into one cookie. You have me so excited for fall baking now!!

    Reply

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    Barbaraposted September 2, 2014 at 10:37 am

    I have never been much a fan of pumpkin (crazy, I know), but that has changed. My husband and son have always love pumpkin pie. So I made a pumpkin-swirl cheesecake last Thanksgiving and wowed them with it. So I was going to dabble more with pumpkin recipes this fall. These cookies look great and I am a huge, huge fan of snickerdoodles, trying my hand at any recipe I come across. Being relatively new to your blog, Sally, I haven’t tried yours yet, but I think these pumpkin snickerdoodles will be my first. My pumpkin-deprived husband and son thank you in advance! What I like most about your cookie recipes, is that they don’t make over 2 dozen (like many recipe books I have). I am cooking for less people now and appreciate the smaller-quantity recipes you provide, though I think in the case of these pumpkin snickerdoodles, I may have to consider doubling it!

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:09 pm

      Thanks Barbara – and I’m happy to read you are coming around to the taste of pumpkin. You can’t beat a pumpkin swirl cheesecake! Let me know if/when you give these pumpkin snickerdoodles a try. Thanks for reading and for the sweet comments!

      Reply

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    Annie @ Annie's Nomsposted September 2, 2014 at 10:59 am

    Yes, you’re making perfect sense, when I want a cookie I want a cookie too, not some cakey thing!! I am literally seeing all the pumpkin recipes today, it’s taking every ounce of my willpower not to run to the kitchen and go absolutely crazy with pumpkin – love how you’ve combined a snickerdoodle with pumpkin :D

    Reply

    • Sallyreplied on September 2nd, 2014 at 1:07 pm

      Go ahead… go CRAZY. Thanks Annie!

      Reply

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    Zainabposted September 2, 2014 at 11:27 am

    You know I LOVED your snickerdoodles cookies so this pumpkin version will surely become a new BFF!! White chocolate and pumpkin sound amazing!!

    Reply

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    Beth @ bethcakesposted September 2, 2014 at 1:25 pm

    I’m dubbing these the best cookies of the season! And fall hasn’t even officially started yet. :) These cookies look and sound SO good. Snickerdoodles are one of my favorite things ever, and I love that you combined that with pumpkin and white chocolate. And as always, I love reading your cookie tips. Definitely making these as soon as I can!

    Reply

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    Pjposted September 2, 2014 at 4:07 pm

    No egg? That could be a problem because the cookie dough will probobly disappear before if can able it :)

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:30 am

      It’s a huge problem… for sure. =)

      Reply

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    Tiffanyposted September 2, 2014 at 4:25 pm

    I HAVE to make these. I just know we would love them. Thanks for a wonderful fall kickoff recipe. I can’t wait to see what else you’ve been making. :)

    Reply

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    Michelle @My California Kitchenposted September 2, 2014 at 4:31 pm

    I can’t wait to fill my house with these cookies (and the smell!!) These are so packed full of fall flavor!! Love it!

    Reply

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    Claraposted September 2, 2014 at 5:21 pm

    I WANT COOKIES!!!!! To be exact, White Chocolate Pumpkin Snickerdoodle cookies. Thank you!! Only 18 days left :)

    Reply

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    Toniposted September 2, 2014 at 5:54 pm

    Hi Sally! These look wonderful, I’m going to bake some tonight :) ! I’m curious, when you bag cookies to bring to friends etc. I always find it ruins the chips I put on at the end for “prettiness”. Any suggestions for this?? Sometimes I will plate them very very VERY strategically so that no pretty chocolate chips touch each other but it’s kind of frustrating to do so (especially seeing as I’m a perfectionist with my cookies, as you are haha!). Let me know :)

    Thanks!!
    Toni

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:29 am

      Hi Toni – I wish I had an easy answer for this! I usually place them strategically on the plate as well. OR I wait until the next day after the chips have “set” and are no longer melty. Then it is safer to stack them on a plate without ruining their look.

      Reply

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    Brittany Owensposted September 2, 2014 at 6:00 pm

    Is the butter softened or melted? Thanks!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:27 am

      What to do with the butter is in the recipe instructions. Thank you!

      Reply

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    Meggi @ meggis mixing bowlposted September 2, 2014 at 6:22 pm

    I think my favorite part of this recipe is the cookie dough eating part ;)
    I’ll be making a huge batch of these for my friends this fall! <3

    Reply

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    Jennie @themessybakerblogposted September 2, 2014 at 6:41 pm

    No egg may result in me eating all the dough before it gets baked. Love this crinkly, cinnamon-coated cookies. Yay for pumpkin!

    Reply

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    Chels R.posted September 2, 2014 at 7:45 pm

    OMG-seriously? These look amazing!

    Reply

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    Cathy Perezposted September 2, 2014 at 7:56 pm

    I love Snickerdoodles and with the addition of pumpkin and white chocolate just put them over the top for me, Pinned!

    Reply

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    Anna @ Crunchy Creamy Sweetposted September 2, 2014 at 8:46 pm

    First of all, OMG I made pumpkin sugar cookies few days ago and will be sharing them on the blog soon! Yours look amazing! Love love the sugar coating! Second, I LOVE how you captured the gorgeous color and how sharp the coating is! Pinned of course!

    Reply

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    Ardenposted September 2, 2014 at 9:37 pm

    yayayayayayyy!!! this makes me so excited for fall :3

    Reply

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    Tammyposted September 2, 2014 at 10:28 pm

    These look and sound delicious. I’m not a fan of white chocolate. Is there a substitute or can you just eliminate the white chocolate all together?

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:25 am

      regular chocolate – or just leave it out.

      Reply

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    Julianne @ Beyond Frostingposted September 2, 2014 at 11:38 pm

    I seriously can’t wait to try these! I totally agree with you on the cake pumpkin cookie. No my thing!

    Reply

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    jenna @ just j.fayeposted September 3, 2014 at 12:04 am

    Ummmm…. these need to be baked in my kitchen ASAP.

    Reply

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    Stephanie @ Eat. Drink. Love.posted September 3, 2014 at 12:41 am

    Oh goodness, these look like pure heaven! Pumpkin and snickerdoodles are the perfect combo!

    Reply

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    Stacey@Bake.Eat.Repeat.posted September 3, 2014 at 12:57 am

    I cannot wait to try these. I adore pumpkin anything but have never found a non-cakey pumpkin cookie, and like you, I am just not a fan of cake masquerading as cookies! And I need to try those chocolate chip pumpkin ones you mentioned too. Hooray for fall and all of the pumpkin things!

    Reply

    • Sallyreplied on September 3rd, 2014 at 8:23 am

      I hear ya on the hooray. This is my favorite time of year! Stacey, let me know if you try either these or the chocolate chip version. Or both! Make it a fall cookie baking day in your kitchen.

      Reply

      • stacey @ Bake.Eat.Repeat.replied on October 2nd, 2014 at 10:48 pm

        Finally tried the pumpkin chocolate chip ones so thought I’d let you know that they were wonderful! So much less cakey than the usual pumpkin cookies! Also finally made your classic peanut butter cookies and they are perfect, just like the ones my mom used to make! And then I combined the two and made a pumpkin peanut butter one, just for kicks, and they were awesome if you’re wanting to try another non-cakey pumpkin cookie. Thanks for the great recipes Sally!

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    Lauren @ Jesus and a Side of Peanut Butterposted September 3, 2014 at 1:23 am

    Yes! I am so excited for all of these fall recipes to flood the blog world. Thank you for your contribution, these look SO good! Pinned!

    Reply

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    Nehaposted September 3, 2014 at 5:23 am

    Wow! These look heavenly. Will definitely try them out.
    The tip about baking powder and soda expiry was really helpful. I was using the same packet for god knows how many months!

    Reply

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    Soniaposted September 3, 2014 at 11:50 am

    Hi Sally! Fall is my favorite time of the year too! I have a confession… The only thing pumpkin I ever ate was a pumpkin muffin from a coffee shop… I’ve never tried baking with pumpkin, but I definitely have to make these soon, because they look so delicious! Oh, and I love cinnamon! So these are perfect! :)

    Reply

    • Sallyreplied on September 3rd, 2014 at 1:00 pm

      pumpkin muffins are one of my favorite ways to enjoy pumpkin. Let me know if you give pumpkin cookies a try!

      Reply

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    Laura (Tutti Dolci)posted September 3, 2014 at 3:58 pm

    I love pumpkin cookies, these are absolute perfection!

    Reply

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    Annaposted September 3, 2014 at 4:10 pm

    These cookies look sooooo good :D
    I’ve never made cookies with pumkin (or muffins for that matter) but I definitely need to change that this fall!
    Since I can’t get canned pumkin here in germany I bought a hokaifo pumkin today & will try to cook it into puree this weekend. And then I’ll defintely bake these cookies & Cream cheese pumpkin muffins ;D

    Reply

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    Himaposted September 4, 2014 at 10:04 pm

    It’s my birthday this weekend and I’m totally making these.

    Thank you Sally! Your recipes are always amazing. :D

    Reply

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    Laura @ Laura's Culinary Adventuresposted September 5, 2014 at 8:44 am

    What a perfect recipe for fall! Why did you choose to use white chocolate flavored baking morsels?

    Reply

    • Sallyreplied on September 5th, 2014 at 8:46 am

      I love their flavor. Pure white chocolate, as suggested, or semi-sweet, cinnamon chips, milk chocolate, dark chocolate, etc would be great depending on what you like.

      Reply

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    Jennyposted September 5, 2014 at 5:57 pm

    Yesterday I made a double batch of your chocolate chip pumpkin cookies- I was SO excited that they weren’t cakey. While I was eating them I was thinking they would taste great rolled in cinnamon sugar like a snickerdoodle…then I get on pinterest today and see this recipe!! I’ll be making them soon…the cookies from yesterday are already gone…

    Reply

    • Sallyreplied on September 5th, 2014 at 6:26 pm

      Too funny Jenny! I’m glad you like them.

      Reply

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    Kate M.posted September 5, 2014 at 7:30 pm

    Hi Sally, I have to make some treats for a work function next week. I always come to your site first for recipes – you seriously make the BEST desserts. I was wondering… if you had to make a choice between White Chocolate Pumpkin Snickerdoodles and your Pumpkin Chocolate Chip Cookies, what would you pick? I’m sure they are both delicious and I would be excited to make both… please help me choose! :-)

    Reply

    • Sallyreplied on September 6th, 2014 at 9:48 am

      honest to goodness, I don’t think I could choose! The pumpkin chocolate chips are easier since you don’t have to roll each individual cookie into the cinnamon sugar mixture, which takes a few extra minutes.

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    Lorrposted September 6, 2014 at 1:13 am

    Hi Sally

    Have been unable to print any of those wonderful recipes from your site today. Response is “No posts matched your criteria”. ???? Any idea what’s wrong? Hoping you can fix

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    Danielleposted September 6, 2014 at 9:31 pm

    Wow!!! Made these a few days ago.. Unbelievable!!! Obviously I had to bring most of them to work so my boyfriend and I didn’t eat the whole batch.. (I’m sure you can relate!) my co-workers inhaled these in minutes! Another winning recipe, thanks Sally!!

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    CakePantsposted September 7, 2014 at 1:17 pm

    Oh wow, the chewiness of these cookies and the sparkle from the cinnamon sugar is pretty much making my brain short circuit right now…I’ll definitely be trying these sometime soon (as soon as the heat passes and fall weather actually arrives where I live). Thanks for sharing the recipe!

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    Tzivieposted September 7, 2014 at 4:01 pm

    OH MY HEAVENS!!! I made these twice in 2 days, they were SUCH a big hit. I was told they were the best cookies they’ve ever had by a few people. Thank you for the best pumpkin cookie contribution to the world!

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    Elizabethposted September 7, 2014 at 10:29 pm

    I’m enjoying one of these lovely cookies as I type this, they are sooo delicious! They may even beat the classic pumpkin chocolate chip recipe. I took your advice and made two batches, I’ll definitely be making these again soon! Thanks for the great recipe(:

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    Deniseposted September 10, 2014 at 12:31 am

    Do you think I could substitute the AP Flour for Bob’s Redmill Gluten Free?

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    • Emmareplied on September 29th, 2014 at 2:23 am

      Absolutely. I substitute GF flour every time, and it works perfectly.

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    Boposted September 10, 2014 at 5:18 am

    Sally these are amazing! I love your blog! I think I have made just about every cookie recipe on your website and some of your breads and cakes ( I have made your lemon blueberry layer cake 3 times it is so delicious!) and this one might be the best. Like you, I love pumpkin and I thank you for sharing this and all your other wonderful recipes. They have definitely enriched my life :D Congratulations in advance on your upcoming marriage! I hope you have an incredible day and I wish you and Kevin all the happiness in the world. I can’t wait to see the pictures!

    Reply

    • Sallyreplied on September 10th, 2014 at 9:31 am

      Thank you so much for the sweet comment and congrats, Bo! I really, really appreciate it. I’m glad you love my recipes!

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    amyposted September 10, 2014 at 11:36 am

    Is the brown sugar a packed measurement?

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    • Sallyreplied on September 10th, 2014 at 6:06 pm

      Yep, every recipe on my website calling for an amount of brown sugar means it is packed.

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    Meganposted September 10, 2014 at 2:48 pm

    BEST COOKIES EVER!!! EVERYONE LOVED LOVED THEM. I usually don’t repeat a recipe but I will be making this one again ASAP. Love Love Love them, ya did it again Sally <3

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    Estaposted September 10, 2014 at 10:11 pm

    Is the butter melted?

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    • Sallyreplied on September 11th, 2014 at 7:00 am

      Melting the butter is the first step in the recipe.

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    Jessicaposted September 10, 2014 at 10:59 pm

    Pumpkin AND snickerdoodle? This looks like such a brilliant combination, you can never go wrong with adding more cinnamon (and sugar!) to pumpkin desserts. I can’t wait to make these once the weather gets a little cooler!

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    Jenposted September 11, 2014 at 6:10 pm

    I cannot wait to try these! They look so delicious! I’m making a trip for white choc chips right now! :)
    The details in your recipes and pictures of some of the steps are so helpful- Thanks Sally! :)

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    Tammyposted September 11, 2014 at 11:16 pm

    Love love love these cookies! So does my husband so much that he doesn’t want to share with anyone LOL!! By far best pumpkin cookie recipe I’ve seen! Thank you for sharing with us!

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    Jeniposted September 12, 2014 at 11:40 am

    These look beyond fabulous! I am dying to try them! What a great fall cookie!

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    Pamposted September 12, 2014 at 11:43 am

    Hi Sally! I made these last night and they were delicious! Just the right amount of pumpkin flavor. I pushed the balls down with the back of a spoon before baking and they turned out perfect! Seriously, some of the prettiest cookies I’ve ever made. Thanks!

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    Brighidposted September 12, 2014 at 2:47 pm

    Hi Sally! First of all, I just want to say that I love all these great recipes that you perfect. This is the first time I have tried a cookie recipe of yours, and the cookies are AWESOME. They are sooo chewy, and they really do taste better on the second day! The only little thing I changed was that I added a little extra allspice and also added a little ground clove. The cookies came out great and I definitely encourage any skeptics to just try the recipe!

    Reply

    • Sallyreplied on September 12th, 2014 at 4:30 pm

      Thanks for reporting back, Brighid!

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    Joanna Dposted September 12, 2014 at 11:58 pm

    WOW that’s all I can say I made a double batch and they were gone just like that and not even a week later I am making a quad batch cause everyone wants some. ..these are amazing. Oh and BTW on the first double batch I only got 2. These are a definite make in my house every time. Thanks…

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    Jennaposted September 13, 2014 at 10:49 am

    I made these cookies for my roommates and myself last week and they were gone two minutes after taking them out of the oven! Soooooo delicious.

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    haley @Cupcakes and Sunshine.composted September 13, 2014 at 7:56 pm

    I wasn’t expecting to love these cookies, but they are some of the BEST I HAVE EVER HAD. I have had people beg me and beg me to make another batch!

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    Lindsayposted September 14, 2014 at 9:21 pm

    These cookies are delicious!! I halved the granular sugar (used organic cane sugar), and would consider using a bit less on the outside of the cookies. Also used coconut oil instead of butter. My boyfriend has been RAVING about them all night :D

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    carolposted September 16, 2014 at 12:03 am

    These are delicious. My daughter said they are better than regular snickerdoodles.

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    Nicoleposted September 16, 2014 at 9:20 am

    I made these yesterday for a baby shower at work today, and need to stop looking at them on my desk, they’re so delicious, I’d eat all of them by myself If i could!!! I made a double batch, gave some to a friend and my mom then brought the rest in to work. I was so excited to share these! I ran out of cinnamon after I added it to the dry ingredients, but then a light-bulb went off “ah ha, use pumpkin pie spice with the sugar to roll them before baking” genius!!! So good and loved that my pregnant self could eat all the cookie dough I wanted without worrying about raw eggs! This one is a keeper!

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    Angieposted September 16, 2014 at 1:14 pm

    Hello Sally! This is kind of a silly question but which cookies do you prefer and why- these Pumpkin Snickerdoodles or your Chewy Pumpkin Chocolate Chip Cookies? I don’t know which one I want to make and it’s either one or the other! Thanks…:)

    Reply

    • Sallyreplied on September 16th, 2014 at 6:59 pm

      Hi Angie – I don’t think I could choose! I love them both. The pumpkin chocolate chips are easier since you don’t have to roll each individual cookie into the cinnamon sugar mixture, which takes a few extra minutes.

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    Allyposted September 18, 2014 at 12:02 pm

    I made these last night and just had to bring these to work. I teach preschool with all women. They were a huge hit! Three women I work with said they were actually the best cookies they had ever eaten! I absolutely loved them as well. I can’t wait to make them again! To anyone reading, I would recommend using actual white chocolate instead of white chocolate flavored morsels. In my opinion, it makes a big (delicious) difference. Thank you for this recipe!!!

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    Susanposted September 18, 2014 at 5:25 pm

    These are the BEST pumpkin cookies I’ve ever had! No eggs definitely does the trick! I LOVE pumpkin but never really liked pumpkin cookies because they were alway too cakey. I took them to our small group last night and was told they were dangerous. :) Thank you for coming up with the perfect pumpkin cookie!

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    Stefanieposted September 19, 2014 at 7:21 am

    Wow!! Found this on Pinterest and just made them– the recipe is perfect! Cookies come out amazing!
    Delish!!

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    Ashleyposted September 19, 2014 at 12:19 pm

    just recently made these last night, brought a couple dozen to work today and they are almost gone! :O it’s pretty upsetting actually. This is the third cookie recipe I’ve made from your blog and have to say all three have turned out wonderful! thanks sally :)

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    Phoebe N.posted September 21, 2014 at 1:39 pm

    Hey Sally! I made these a couple weeks ago and they were a HUGE hit! Instead of using 1/2 a cup of white chocolate chips, though, I used 1/4 cup and 1/4 cup of Kraft Caramel Bits… The result was a raging success!! I encourage you to try it!
    Thanks!

    Reply

    • Sallyreplied on September 22nd, 2014 at 6:30 pm

      Sounds delicious Phoebe! Thanks for reporting back.

      Reply

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    Paula Schmidliposted September 22, 2014 at 9:34 pm

    These are yummy! I added cinnamon chips to the recipe and instead of butter, I used a Crisco baking stick. :)

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    Baker Beeposted September 25, 2014 at 3:03 pm

    Made these last night. I halved the recipe since it was just for my fiance and I and ended up with eight cookies. I will be making another half batch today for his parents! Man, these are so so good – I love everything pumpkin and I’m obsessed with cinnamon sugar so these are right up my alley. I baked them for 9 minutes and thought they were undercooked when I took them out but no, they were just setting up, getting all delicious, moist and chewy – they are almost cake like. Yum! Thanks for the recipe

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    Jubelposted September 25, 2014 at 9:17 pm

    This was absolutely delicious! It turned out perfectly! I will definitely be making this again.

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    Veronicaposted September 26, 2014 at 12:07 am

    We made a different recipe for Pumpkin Snickerdoodles last week (one with eggs) and it was cakey and disappointing. This one, that we made today, was very good. They tasted like a cookie should! Yum! Thanks so much! (Oh, and I used salted butter and didn’t think they were too salty. AND I love that you gave us the flour weight! It was so much easier to get it right with the scale instead of my scoops.)

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    Laurenposted September 26, 2014 at 9:17 pm

    These were delicious. Perfect for getting into fall. They make your house smell absolutely amazing too.

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    Melissa Costonposted September 28, 2014 at 8:18 am

    I’m not exactly sure what I did but mine were more cakey. Any suggestions. The flavor was amazing though

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    Pamposted September 28, 2014 at 8:53 pm

    I substituted butterscotch chips for the white chocolate, and these were amazing! Thanks for sharing the recipe!

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    Austriaposted September 29, 2014 at 10:27 am

    Hi Sally,
    I made these cookies last week…. These are AMAZING!!!! I’m in love with a cookie…. I have made your snickerdoodles (so good) and your pumpkin choc chip ones from last fall (sooo goood) BUT these are definitely the BEST!! The pumpkin & the white chocolate work SO well together & as if that wasn’t enough there’s a cinnamon & sugar coating!!! I can’t say enough good things about these cookies. I made mine slightly larger, 2 tbls each and baked for the full 10 minutes & they turned out PERFECT! Will be making these a lot! Thank you sooo much for the recipe…….:)

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    Reynaposted September 29, 2014 at 8:41 pm

    Just made thaws and they are SO GOOD! Question: do you freeze the cookie dough balls with or with out the cinnamon-sugar mixture?

    Reply

    • Reynareplied on September 29th, 2014 at 8:43 pm

      Oops…*thaws = these

      Reply

    • Sallyreplied on October 13th, 2014 at 10:03 am

      Hi Reyna. I apologize for the delay; I was on vacation. Freeze with the coating, actually! But either way would be fine.

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    Aubreeposted September 30, 2014 at 9:10 am

    These Chocolates are looking very nice. I am very much eager to eat…

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    Trishaposted September 30, 2014 at 12:02 pm

    Could I use wax paper instead of parchment paper or butchers paper

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    Allieposted September 30, 2014 at 2:38 pm

    Hey Sally… I absolutely love everything you make on here, it sparks so many ideas of new things for myself and everyone always loves everything I make from your recipes! You are one creatively smart cookie! These look way better than my recipe, I am excited to not have a cakey like cookies and not using the egg oh em gee I going to have to tape my mouth shut making these. If I could quit my job and go work for you I would haha. So my question is… can I use a can of pumpkin pie filling instead of pumpkin puree??

    Reply

    • Sallyreplied on October 13th, 2014 at 10:01 am

      Hi Allie! I apologize for the delay; I was on vacation. Nope, pumpkin puree is best. Much thicker than the filling and best for using in recipes that are not pumpkin pie.

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    Kacyposted September 30, 2014 at 9:24 pm

    These are absolutely incredible! I made them for my family this afternoon… I’m pretty sure we’ve already eaten half. They are so light (but do not have a cake consistency) and filled with flavor. I am usually not a fan on pumpkin flavored foods, but these cookies are fantastic. This is definitely my go-to cookie for Fall now. Awesome recipe! Thanks!

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    Lindsayposted September 30, 2014 at 11:45 pm

    I just made these and wow. just wow. haha (can you tell i love all things pumpkin… and baking) i have been searching for a pumpkin cookie recipe that doesn’t taste like cake and this is it. Thanks so much for sharing!

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    Courtney Aposted October 1, 2014 at 8:46 pm

    I’m mid-way through completing the reciepe. When I took the dough out of the fridge, the first few balls were easy to roll. However as I went on, the dough wouldn’t roll anymore-it just became stuck all over my hands. I cooled my dough for about an hour, if I cool the dough longer, will this make it easier to roll? I can’t wait to try them baked because eating the dough off of my fingers was delicious!

    Reply

    • Sallyreplied on October 13th, 2014 at 9:20 am

      Hi Courtney. Sorry for the delay responding, I was on vacation. If you find the dough becoming too sticky as you are working with it, feel free to place back in the fridge to chill a little longer.

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    Reneeposted October 2, 2014 at 12:24 am

    Would it work o.k. to double this recipe? Also, I’m not real fond of white choclate, but I love pumpkin-anything with pecans. Would adding nuts instead of chips make any difference in the texture of the cookie or the way they spread? I’ve seemed to notice a slight difference in chocolate chip cookies with nuts or without. They seem to not spread as much with nuts added, especially using all butter.

    Reply

    • Sallyreplied on October 13th, 2014 at 9:14 am

      Hi Renee. Sorry for the delay responding, I was on vacation. Pecans would be just fine instead of the white chocolate morsels. I suggest toasting the pecans for the best taste. If you find they aren’t spreading, you may press them down to flatten them out more than I suggest in the recipe.

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    Maggie Keldahlposted October 2, 2014 at 12:49 pm

    Yesterday I mixed a batch of these pumpkin snickerdoodles using real butter and following the directions for ingredients perfectly. I love the pumpkin and cinnamon combo. However, the dough was not thin, as you said it would be, and I wondered if I missed adding an egg or two, so I looked up the recipe again. No egg called for. I put the dough (covered) in the refrigerator, as you had said I should, and left it there overnight. This morning the dough is like a brick. I can’t even scoop out a tablespoon. Something’s very wrong, so I went to your page again. I couldn’t find another person who had this same problem or even one negative remark on this website. I’m going to have to leave the dough on the counter for at least another hour or so to be able to shape into balls. ???? At this point I’m not sure I’ll be making them again, and if I do, they won’t be refrigerated!

    Reply

    • Ashleyreplied on October 3rd, 2014 at 10:08 am

      Maggie – my dough wasn’t particularly thin; that’s fine. The dough is hard because it was refrigerated overnight. It has to be cold and hard to roll into balls; if it’s not cold, will get soft and goopy all over your hands. Let it sit for a bit, then when it’s just soft enough to use a spoon, start making and rolling the balls.

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    Katie Did Whatposted October 3, 2014 at 12:19 am

    I just had to leave a comment saying THANK YOU for these cookies! They are, in a word, AMAZING. I’ve tried a few pumpkin cookie recipes, and none were as incredible as these. I only wish I had taken your advice and made a double batch the first time around! ;) Will be making many more!

    xo

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    Ashleyposted October 3, 2014 at 10:09 am

    Phenomenal. My husband proclaimed them the best cookies ever, and he’s usually “meh” about pumpkin desserts. I took 2 dozen to work this morning…it’s 10am and they are all gone. WOW.

    Oh, and GF flour worked just fine for me.

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    Linda @ the Fittyposted October 3, 2014 at 5:45 pm

    You have got to be kidding me–too good to be true!

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    Lindseyposted October 5, 2014 at 1:28 pm

    These are in the oven right now — my kitchen smells great on this rainy fall day. Had some mini cinnamon chips so I threw them in too. Thanks for the recipe — I will have some lucky co-workers tomorrow!

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    debposted October 6, 2014 at 2:05 pm

    I made these cookies last night as a birthday gift to a friend (she is obsessed with pumpkin) i’m not huge on pumpkin flavors but these cookies were AMAZING. i brought the leftovers into work and everyone loved them. thx for the great recipe.

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    Christyposted October 7, 2014 at 3:36 pm

    My daughter has an egg allergy so I am ALWAYS on the lookout for good dessert recipes without eggs. These were amazing!!! Thanks!

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    Beckyposted October 8, 2014 at 7:23 pm

    how far in advance can you make the dough? Can it be done 24 hours in advance?

    Reply

    • Sallyreplied on October 12th, 2014 at 8:02 pm

      That would be fine. I recommend letting the cookie dough sit out at room temperature for 25 minutes before scooping/rolling because the dough will be quite hard straight from the fridge.

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    Michelleposted October 9, 2014 at 10:18 pm

    You’re right about these disappearing quickly! I made a batch a couple of days ago and they’re already gone! I’m making another batch tonight to send to my friends up north (where it actually feels like fall unlike here in Texas.) I can’t wait to make more of these once it gets cooler! Great recipe Sally :)

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    Blind-Bakerposted October 10, 2014 at 3:48 pm

    Hi Sally,
    I am new to your fabulous blog – this is the second recipe I have tried. WOW! YUMMY! AWESOME!I will soon be venturing back to the kitchen to use up the rest of my pumpkin. I am thinking Pumpkin Chocolate Chip Bread sounds like just the thing with the weather as wet, windy and cold as it is.
    Baking with no vision is fairly new to me and I can’t tell you how much I appreciate the simplicity and clarity of your recipes. My family thanks you too because they are also enjoying the results. I guess baking is back on the list of things I can still do – vision or not!
    I hope your return from Hawaii is not too brutal a shock…

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    Colette Caveposted October 11, 2014 at 7:58 am

    what temp do we bake these at?

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    Avaposted October 12, 2014 at 5:43 pm

    Hi Sally!! These cookies look amazing (: Does it matter if the pumpkin purée is fresh or canned? I have a mini pumpkin at home and was wondering if I could use it to make these. Thanks!

    Reply

    • Sallyreplied on October 12th, 2014 at 6:05 pm

      Hi Ava – either canned or fresh pumpkin puree is just fine.

      Reply

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    Denise Geislerposted October 13, 2014 at 10:18 am

    I made a double batch of these for a CSA fall potluck yesterday, and they went over BIG! These are the BEST pumpkin cookies I have ever had. Two things I did tweak…didn’t have enough white chips, so I added a little coconut into the mix. Will definitely do THAT again! And I also cannot do nutmeg (my daughter has allergies), so I used a little ginger as the replacement. Thanks for a great chewy pumpkin cookie. Bravo!

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    Nicoleposted October 13, 2014 at 11:40 am

    I made these on Saturday for a neighborhood gathering, and they were a huge hit! My hubby, always the skeptic, thought that these would be a 6 out of ten, but after tasting – they are officially a 10! He couldn’t stop raving about them. He has officially become your biggest fan! And you were right, I should have made two batches! But I had the extra pumpkin, so more will be made :)

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    Barbaraposted October 13, 2014 at 12:08 pm

    Just had to chime in again as I finally got around to making these cookies (along with another recipe of your’s) that I took up to my mother-in-law’s house while you were away on your honeymoon. I followed the recipe exactly (keeping the dough in my refrigerator for about 3 hours as I put together another recipe). They turned out just as they are pictured in your blog. Not only did they look great, they tasted great. My mother-in-law (who’s name is also Sally) loved them. My son and daughter-in law want me to whip up a batch for them. A total hit….thanks again, Sally! Great recipe, easy to make….and oh-so-good!

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    Annaposted October 15, 2014 at 12:31 pm

    Thank you for this recipe – I think I will try it out today. I always use my scale for bread baking but I didn’t know it was so important for cookies too. If you have the conversion maybe you could list ounces too? (Mine only does ounces). If not, I will look it up :)

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    Miriahposted October 15, 2014 at 4:09 pm

    I just wanted to leave a quick thank you comment. I am allergic to eggs and these are just FANTASTIC

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    Reneeposted October 16, 2014 at 12:38 am

    Meant to say–maybe the butter cooled off too much to really melt the sugars.

    Reply

    • Reneereplied on October 16th, 2014 at 12:52 am

      Hmm, just tasted another and it seemed better. I made part of the dough with some pecans added, and a little chopped up crystallized ginger. They are better than the ones with just the chocolate. But, I’m thinking that part of the problem was that I didn’t bake the first ones long enough, and also didn’t flatten them enough. I made the unbaked ones look like the picture above, but they were just too thick when they were done baking. The second tray, I took out of the oven at ten minutes, and they were still very puffy, so I pressed them out more and put them back in for a few minutes. Those are the ones that came out more chewy and more like a Snickerdoodle.

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    Nadineposted October 16, 2014 at 3:46 pm

    I love love love your website. I am constantly getting inspired for by the recipes here. They are always very clear and easy to follow and it allows me to get through the recipe quickly. My husband absolutely adores all things pumpkin and he loves snickerdoodles so I think this is going to be the perfect combination.

    I’m not as crazy about white chocolate so I am going to be trying these out today with mini cinnamon chips. I will definitely let you know how they turn out but they look scrumptious.

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    Nadineposted October 16, 2014 at 5:15 pm

    Melt in your mouth delicious. My husband loved them. I offered to make them for him to take to work in the future and he said it wouldn’t be necessary because he wanted them all to himself.

    Really they are great, it’s a fabulous recipe and they came out perfectly Snickerdoodle.

    First time I have ever made snickerdoodles and I LOVED the result

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    Anna Bananaposted October 16, 2014 at 9:21 pm

    These are sooo dreamy! I made these this week and my roommates loved them and them and their boyfriends asked for more. I’m making them for my sorority now too! Can’t wait to make more of these!

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    Sarahposted October 18, 2014 at 12:57 pm

    These are amazing!!! Made the house smell good and made my eyes close hen I took my second bite :)) definitely a keeper!

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    Fryemamaposted October 19, 2014 at 7:31 pm

    These were a hit! Very easy and absolutely delicious!! Getting ready to make more!!

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    Sydney Sunposted October 21, 2014 at 1:21 pm

    I have never ever had a snickerdoodle and have wanted to try a recipe for them for forever. These cookies look perfect, I really enjoy your photography. If you get a chance check out my pumpkin cookies at :)

    Sydney Sun

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    Michelleposted October 21, 2014 at 5:45 pm

    Hi, I made a double batch of these today. They were great! I think the freshly ground cloves, allspice, and nutmeg really made it fantastic! I noticed that how the cookie turned out (and how long it took to bake) depended on how cold the dough was when it went into the oven. The ones that were colder turned out chewier, and the ones that started out warmer turned out a little fluffier.

    Question- it says to bake for 8-10 minutes. What am I looking for to know they’re done? I baked for 9 minutes, since it was in the middle, but I really didn’t know how long or when to take them out.

    Also- theoretically raw flour shouldn’t be eaten, because of the risk of food poisoning. I’ve seen that lately on bags of flour. Not that I never eat raw cooking dough, I just wouldn’t declare this “officially” safe to eat just because there’s no egg. Just my 2 cents!

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    Kidposted October 22, 2014 at 2:04 pm

    Made those today and they smelled amazing!!! one question though, if I used actual pumpkin puree (one I made myself from a pumpkin) instead of the ones from the can do I need to keep them in the oven longer or adjust something? they turned out very soft and undercooked at minutes in the oven so I wondered about that…

    Reply

    • Kidreplied on October 23rd, 2014 at 2:55 am

      * 9:30 minutes in the oven, didn’t want to over-cook them at 10 minutes. they were super soft, cookies should be more chewy then soft XD

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    Zachposted October 23, 2014 at 7:48 pm

    I made these today and they turned out perfect. They were an absolute hit. Thank you so much for providing us with such wonderful recipes!

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    Victoriaposted October 24, 2014 at 7:47 pm

    Do these work with semisweet chocolate morsels instead? I know you could substitute almost any type of chocolate but will the flavor fit in with the snicker doodle. They look delicious I’m going to try them today

    Reply

    • Sallyreplied on October 25th, 2014 at 7:54 am

      semi-sweet is delicious here, I’ve used them a few times before.

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    Brookeposted October 26, 2014 at 7:45 am

    Hey! I was wondering how long you could keep these for? I currently live in Spain and wanted to send a batch over to my boyfriend in the States (parcel would take about 2 weeks to arrive). Would this be advisable?

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    • Sallyreplied on October 26th, 2014 at 1:56 pm

      Unfortunately, no. I would say up to 1 week would be OK. But 2 weeks is pushing it just a little.

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    Monicaposted November 3, 2014 at 10:18 am

    Thank you for another fabulous recipe! I was looking for a fall-ish cookie to take to a church function and these were perfect. I knew when I saw Sally’s site on google I didn’t have to look any further! The cookies turned out great first time, with only minor altitude adjustments. I made a second batch substituting pecans for the chips, since I have run into people who would rather have nuts than chocolate (not me, for sure!) and they were also wonderful.

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    Katieposted November 4, 2014 at 11:24 pm

    Made these for my drum line and they absolutely loved them! Every time we have a party they beg me to make them :) Thanks for a great recipe!

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    Brookeposted November 7, 2014 at 11:56 am

    I have the dough in the fridge for 30 minute and the ddough is sticky ? What should i do with the dough.

    Reply

    • Monicareplied on November 7th, 2014 at 2:20 pm

      Brooke – my dough was also pretty sticky (I’ve made it 3 times now) and I just went ahead and rolled and baked as directed. They were great.

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    Stefanieposted November 10, 2014 at 8:51 am

    Thanks for this recipe! These were sooo good! And they do stay chewy! Another recipe I will be making again and again and will be adding to my Christmas cookie repertoire.

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    Allisonposted November 12, 2014 at 12:43 pm

    These are AMAZING. I’ve made them three times now and they are the biggest hit. I had one person tell me it was literally the best cookie he’s had in his whole life – everyone is so used to cakey pumpkin cookies that these are such a wonderful surprise! I made a double batch over the weekend to take to a Friendsgiving and made half with the white chocolate and half with semi-sweet; they were both delicious but the consensus seemed to be the white chocolate was best! Thank you for this amazing recipe!

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    Lauraposted November 12, 2014 at 9:10 pm

    These are great cookies. I’m calling them Pumkie-Doodles. I’m adding the recipe to my personal recipe collection because it is definitely a keeper.

    Reply

    • Sallyreplied on November 13th, 2014 at 1:38 pm

      I LOVE that name.

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    Courtneyposted November 17, 2014 at 2:59 pm

    Would it work if I browned the butter in this recipe? I love cookies with browned butter, but don’t want to mess up the consistency by doing so.

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    • Sallyreplied on November 17th, 2014 at 3:13 pm

      absolutely

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    Pam Danielsposted November 17, 2014 at 7:23 pm

    These are the best cookies I have ever made. I am so glad I came across your recipe & can add it to my collection of favorites. Also, thank you for the very helpful hints.

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    Lois Kimposted November 18, 2014 at 2:13 am

    Can’t even explain how much I love your blog! The pumpkin muffins that I made from your recipe were amazing as well, but these blew my mind! Just took the cookies out, and I know you’re supposed to let them cool, but I just couldn’t resist and had to try one of the smaller ones. The pumpkin muffins that I made from your recipe a while ago were amazing, but these blew my mind! Can’t wait to try one when they’re done cooling. Thank you for your wonderful recipes!

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    athenaposted November 18, 2014 at 10:50 pm

    theses are AMAZING!!!

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    hilda andradeposted November 26, 2014 at 10:41 am

    i am making these this weekend for a cookie exchange party. can’t wait!!!! I wanted something different and think this may be it!!! I will report my findings when they are done!

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    hildaposted November 27, 2014 at 7:54 am

    it’s a hit!!! i made two batches for a cookie exchange for this weekend. Loved it. my home smelled like good old pumpkin pie. I actually got 22 out of each batch and use a small ramekin to flatten them so they were pretty much uniform in shape. I did add the extra chocolate chips which some melted but then did harden. I brought 4 left overs to work to share with “Special” coworkers and they have DEMANDED that I make another batch before Christmas. Great recipe, it’s a keeper!

    Reply

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