This is a sponsored post by Crisco®.
These Pumpkin and White Chocolate Snickerdoodle Cookies are packed with pumpkin spice and white chocolate chips, then they are rolled in cinnamon and sugar. Each bite is like a little taste of fall! The white chocolate blends perfectly with the pumpkin flavor, and the famous snickerdoodle coating (cinnamon and sugar) finishes it off with just the right amount of sweetness.
These cookies get their perfectly thick and chewy texture from the use of Crisco®All-Vegetable Shortening Butter Flavor. I love using it in my cookie recipes because the Crisco® Shortening has a higher melting point than butter, which keeps the cookies softer and thicker instead of thin and crispy.
Quick Tips
- Use Crisco®All-Vegetable Shortening Butter Flavor in your cookies to achieve thicker and softer cookies. It is a very versatile ingredient for baking!
- This cookie recipe is not very fussy, so make it all just using one medium-large mixing bowl
- Add extra white chocolate chips on to the cookies immediately upon removing them from the oven
Equipment
- Hand or stand mixer
- Medium-large mixing bowl
- Silicone spatula
- Measuring cups and spoons
- Small bowl
- Cookie dough scoop
- Cookie sheets
Ingredient Notes
- Crisco®All-Vegetable Shortening Butter Flavor – you can use the baking sticks or the canned shortening
- 100% pure pumpkin puree – do not use pumpkin pie filling
- Brown sugar – light or dark brown sugar is fine
- Spice Islands Ground Saigon Cinnamon – adds an amazing pop of flavor to the cookies
- Clabber Girl Baking Powder – this is used to add volume and lighten the texture of the cookies
- Pumpkin pie spice – find this in store or make your own!
- The other components are common baking ingredients you probably already have on hand: granulated sugar, vanilla extract, baking soda, salt, flour
Try some of these other fall recipes
- Cinnamon Sugar Pumpkin Muffins
- Caramel-Filled White Chocolate Pumpkin Cookies
- Nutella-Filled Pumpkin Streusel Muffins
How to make Pumpkin and White Chocolate Snickerdoodle Cookies
These recipe is super simple and can be divided into 3 steps.
- Make the cookie dough
- Coat the cookies in cinnamon and sugar
- Bake the cookies and add toppings
How to make the pumpkin cookie dough
Preheat the oven to 350 degrees.
Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the Crisco®All-Vegetable Shortening, brown sugar and granulated sugar on high for 1-2 minutes, or until it is light and fluffy.
Next, add in the pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl once complete.
Add the cinnamon, pumpkin pie spice, salt, baking powder and baking soda. Mix the dough until all of the ingredients are well-combined.
Lastly, add in the flour and mix until combined. Scrape down the bowl once complete.
Using a silicone spatula or spoon, fold in ¾ cup of the white chocolate chips. You will be reserving the rest of the white chocolate chips for topping the cookies once they come out of the oven.
How to coat the cookies
To make the sugar coating, add the sugar and cinnamon into a small bowl and mix them together.
Prepare your cookie sheets by spraying them with non-stick spray (I recommend Baker’s Joy) or lining them with parchment paper or a silicone mat.
Use a cookie dough scoop or a spoon to scoop ~2-inch cookie dough balls, then toss them in the cinnamon and sugar mixture until they are well-coated.
Finally, place the cookie dough balls evenly throughout the cookie sheet and press them down lightly. Leave at least 1-2 inches between each cookie because they will spread.
Bake the cookies and add toppings
Bake the cookies for 9-12 minutes, or until the bottoms of the cookies are slightly browned.
Add a few of the reserved white chocolate chips to each cookie immediately upon removing them from the oven.
Allow the cookies to cool for 5-10 minutes before removing them from the pan.
Can I make these ahead of time?
Yes! You can bake these cookies and leave them in a sealed container for up to 7 days. You can also freeze them if you aren’t going to enjoy them all right away.
You may also want to ball and coat the dough, then freeze the cookie dough in an airtight container or storage bag. Then you can bake up fresh cookies whenever you want!
Looking for other delicious cookie recipes?
Variations/Substitutions
- Use milk or dark chocolate chips instead of white chocolate chips if you’d like!
- Light or dark brown sugar can be used interchangeably in this recipe
- Add other fillings like caramel bits, toffee or chopped up Halloween candy!
Visit BakingAtHome.com to explore hundreds of recipes, tips, tricks and hacks to help you discover your true kitchen potential!
Pumpkin and White Chocolate Snickerdoodle Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the Crisco®All-Vegetable Shortening, brown sugar and granulated sugar on high for 1-2 minutes.
- Add in the pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl once complete.
- Add the cinnamon, pumpkin pie spice, salt, baking powder and baking soda. Mix until combined. Scrape down the bowl once complete.
- Add the flour and mix until well-combined.
- Using a silicone spatula or spoon, fold in ¾ cup of the white chocolate chips (reserving ¼ cup for topping the cookies after they come out of the oven).
- To make the sugar coating, add the sugar and cinnamon into a small bowl and mix them together.
- Grease and line baking sheets with parchment paper or use a silicone baking mat.
- Use a cookie dough scoop or a spoon to scoop ~2-inch cookie dough balls, then toss them in the cinnamon and sugar mixture until they are well-coated.
- Evenly space the cookies throughout the pan (the cookies will spread), pressing them each down gently.
- Bake for 9-12 minutes, or until the bottoms of the cookies are slightly browned.
- Add a few of the reserved white chocolate chips to each cookie immediately upon removing them from the oven.
- Let the cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
Susan James says
Yummy. I love the science behind the baking.