Pumpkin Snickerdoodle Cookies – The Perfect Fall Cookie for Pumpkin Lovers

If you’re a pumpkin lover who adores soft and chewy snickerdoodles, you’re going to be absolutely obsessed with these pumpkin snickerdoodle cookies. Imagine everything you love about traditional snickerdoodles – the soft, buttery texture and the warm cinnamon flavor – combined with the autumnal twist of pumpkin spice and creamy white chocolate. These cookies are dipped in a white chocolate coating and adorned with adorable pumpkin decorations, making them as fun to look at as they are to eat!
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These cookies are the ultimate fall treat, with warm spices and sweet, creamy white chocolate combining in perfect harmony. The addition of pumpkin spice chips (or cinnamon chips) takes the flavor to the next level, while the slightly crisp edges and chewy centers create the perfect cookie texture. Whether you’re looking to impress your friends at a Halloween party or simply want to cozy up with a seasonal treat, these pumpkin snickerdoodle cookies are just what you need!

The Origin and Evolution of Snickerdoodles

Snickerdoodles are a well-loved cookie in American baking, known for their soft, chewy centers and characteristic coating of cinnamon sugar. Their exact origin is still debated, with some claiming they originated in Germany, where similar cookies called "Schneckennudeln" (meaning "snail noodles") were popular. Others believe snickerdoodles to be a creation of New England settlers. Regardless of their roots, these cinnamon-coated cookies have stood the test of time and have become a favorite across the United States.

The hallmark ingredient in traditional snickerdoodles is cream of tartar, which gives the cookies their slight tang and chewy texture. This sets them apart from typical sugar cookies and gives them their distinctive flavor. Over time, snickerdoodles have evolved into numerous variations, including these festive pumpkin snickerdoodle cookies, which infuse the fall flavors of pumpkin spice to give them a seasonal twist.

In recent years, the combination of pumpkin and cinnamon has become a quintessential part of fall baking. The pumpkin craze – made popular by pumpkin-spiced lattes, cakes, and cookies – highlights the warmth and comfort of these spices, making pumpkin snickerdoodles a perfect autumn treat. The addition of white chocolate to this recipe elevates the flavor, adding creamy sweetness that complements the spiced dough.

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Why Pumpkin Snickerdoodle Cookies Are a Must-Try

• Perfect Fall Flavor: The combination of cinnamon, ginger, allspice, and pumpkin spice chips gives these cookies a warm, cozy flavor that captures the essence of fall in every bite.
• White Chocolate Coating: Dipping the cookies in creamy white chocolate not only adds sweetness but also provides a beautiful visual contrast against the spiced cookie. The creamy chocolate pairs perfectly with the pumpkin spices.
• Decorative Fun: The pumpkin-themed icing decorations add a playful touch to these cookies, making them ideal for festive gatherings, Halloween parties, or fall celebrations. They’re both delicious and decorative!

Tips for Making the Perfect Pumpkin Snickerdoodle Cookies

• Chill the Dough: Chilling the dough before baking helps prevent the cookies from spreading too much during baking, ensuring a chewy center with slightly crisp edges.
• Pumpkin Spice Chips: If you can’t find pumpkin spice chips, cinnamon chips are a great alternative. They melt into the cookie dough, giving bursts of cinnamon flavor in every bite.
• Perfect Icing Consistency: When making the icing for decorating, make sure it’s thick enough to hold its shape when piped. If it’s too runny, add more powdered sugar until the consistency is right.

Serving Suggestions

These pumpkin snickerdoodle cookies are perfect on their own, but here are some fun ways to enjoy them:

• Pair with Spiced Beverages: Enjoy these cookies with a warm cup of spiced tea, pumpkin-flavored coffee, or hot apple cider for the ultimate fall treat.
• Festive Dessert Platters: Add these cookies to a Halloween or Thanksgiving dessert spread for a festive and decorative option. Their cute pumpkin decorations will surely catch the eye of your guests!

How to Store and Reheat

These cookies store well and can even be made ahead of time:

• At Room Temperature: Store the cookies in an airtight container at room temperature for up to 5 days. The cookies will stay soft and chewy as long as they are kept sealed.
• Freezing the Dough: You can freeze the unbaked cookie dough balls for up to 3 months. Roll the dough balls in the cinnamon-sugar mixture before freezing. When ready to bake, you can bake them straight from frozen, adding 1-2 extra minutes to the bake time.

Recipe: Pumpkin Snickerdoodle Cookies

Ingredients:

For the Cookies:

• 2 cups sugar
• 2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground allspice
• 1 cup butter, room temperature
• 2 eggs, room temperature
• 1½ teaspoon vanilla extract (plus 1 teaspoon for icing)
• 2¾ cups all-purpose flour
• 2 teaspoons cream of tartar (plus ½ teaspoon for icing)
• 1 teaspoon baking soda
• ⅛ teaspoon salt
• 1 cup Hershey's cinnamon chips (or pumpkin spice chips)
• 1 bag Ghirardelli white chocolate wafers

For the Icing:

• 1 cup powdered icing sugar
• Orange and green gel food coloring

Instructions:

1. Preheat the Oven:
   Preheat your oven to 350°F (177°C) and line a baking sheet with parchment paper or silicone baking mats.
2. Mix the Spice Sugar:
   In a small bowl, combine the sugar, cinnamon, ginger, and allspice. Remove ½ cup of this sugar mixture and set it aside in a separate bowl for rolling the cookies later.
3. Cream the Butter and Sugar:
   In a large bowl, cream together the room-temperature butter and the remaining sugar-spice mixture until light and fluffy. This should take about 2-3 minutes of mixing on medium-high speed.
4. Add Eggs and Vanilla:
   Add the eggs and 1½ teaspoons of vanilla extract to the butter mixture, mixing until fully incorporated.
5. Combine Dry Ingredients:
   In a separate bowl, sift together the flour, 2 teaspoons of cream of tartar, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing on low speed until everything is well combined.
6. Stir in Cinnamon or Pumpkin Spice Chips:
   Once the dough is fully mixed, fold in the cinnamon chips or pumpkin spice chips, ensuring they’re evenly distributed throughout the dough.
7. Shape the Cookies:
   Use a small cookie scoop or tablespoon to portion out the dough into small balls. Roll each ball in the reserved sugar-spice mixture, coating them evenly, and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8. Bake the Cookies:
   Bake the cookies in the preheated oven for 10-13 minutes, or until the edges just begin to brown. The centers will still be soft but will firm up as the cookies cool. Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
9. Dip in White Chocolate:
   While the cookies cool, melt the white chocolate wafers using a double boiler or by microwaving in 30-second bursts, stirring well between each burst. Once melted, dip each cooled cookie halfway into the white chocolate and place them on parchment paper to set.
10. Make the Icing:
    In a medium bowl, beat together the powdered icing sugar, 1 teaspoon vanilla extract, ½ teaspoon cream of tartar, and powdered sugar. Beat for 4-6 minutes, or until the icing is thick and fully incorporated. Add more powdered sugar if needed to thicken the icing.
11. Add Food Coloring and Decorate:
    Divide the icing into two bowls. Color one bowl of icing with orange gel food coloring and the other with green. Transfer each colored icing into piping bags fitted with small round tips (#2 works well). Pipe small pumpkin decorations on each cookie, adding green stems and leaves with the green icing.
12. Let the Cookies Set:
    Allow the white chocolate and icing to set completely before serving or packaging the cookies.

Nutritional Information (Per Serving):

• Calories: 180 kcal
• Fat: 9g
• Carbohydrates: 25g
• Sugar: 16g
• Protein: 2g

Storage Tips

Store the cookies in an airtight container at room temperature for up to 5 days. If you want to make them ahead of time, you can freeze the unbaked cookie dough balls, rolling them in sugar before freezing. When ready to bake, simply bake from frozen, adding 1-2 extra minutes to the bake time.

Enjoy baking these pumpkin snickerdoodle cookies this fall! The warm spices, creamy white chocolate, and festive pumpkin decorations make them the perfect treat to celebrate the season.