Chewy, buttery and just the perfect amount of pumpkin flavor, these White Chocolate Chip Pumpkin Snickerdoodles are going to become a favorite!
I’m sorry if you’re tired of pumpkin, but I’m not and probably never will be. But I’m 99% sure these White Chocolate Chip Pumpkin Snickerdoodles will change your mind if you’re thinking you just can’t do another pumpkin recipe.
These are amazing! Even better than I thought they would be. My daughter-in-law said they’re her favorite cookie I’ve ever made.
They’re buttery, chewy, crispy and just ridiculously good. I had to send some of these away because I would have and could have eaten every. single. cookie. You probably don’t believe me when I say that, but it’s true, I don’t lie when it comes to cookies.I’m probably one of the world’s biggest fan of chocolate chip cookies, so for me to say that I love these cookies probably as much as I do chocolate chip cookies, well that’s huge!
Sweet, buttery, cinnamony, chewy, crispy, loaded with white chocolate chips. . . these cookies are a must-make!
My son made a batch for him and his wife to take to a Halloween party last weekend and I have to say, I was quite impressed with his baking skills, they turned out so good. Looks like my years of trying to teach my boys something in the kitchen paid off (lol).
TIPS FOR MAKING THESE COOKIES:
- You can certainly make these in your stand mixer if you want, but since it calls for microwaving the butter for 45 seconds, I just put the butter in a big enough bowl to make the batch of cookies in so I’m only dirtying one bowl and then I use my hand mixer.
- These cookies have the texture of a snickerdoodle — chewy and buttery, so if you’re looking for a traditional cakey pumpkin cookie, then you’ll be disappointed.
- Because this recipe only calls for 2 tablespoons of pumpkin puree, you will have quite a bit left. I store mine in a clear tupperware container in my fridge and keep it where I can see it so I remember to use it up. You can also freeze it. The way I like to do this is to put the pumpkin into a freezer safe Ziploc bag and remove the air and zip the bag closed. Lay it on the counter and flatten it out and then put it in your freezer.
- I like to make these on the bigger side (about 3 to 4 tablespoons of dough), but you can certainly make them smaller, you will just need to adjust the cooking time, probably 2 minutes less.
Oh and one last thing, I have to do a shout out to my Parker today, today is his birthday! My baby is 15 and I’m so dang sad about it, but probably not as sad as he is. This kid is so funny, he just does not want to grow up. He’d be five again in a heartbeat if he could. He doesn’t even care about getting his learner’s permit. . .huh? All my other boys couldn’t wait to get theirs. Happy Birthday Parker!Print
LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.
Recipe Source: Adapted slightly from Something Swanky