Pumpkin and White Chocolate Snickerdoodle Cookies
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.
Equipment
- 1 medium mixing bowl
- 1 small bowl (for tossing the cookies in sugar)
- 1 Hand mixer or stand mixer
- 1 silicone spatula
- Measuring cups and spoons
- 1-2 Cookie sheets
- 1 cookie dough scoop (optional)
- parchment paper or silicone baking mat (optional)
Ingredients
- ½ cup Butter-Flavored Crisco®All-Vegetable Shortening
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- 1 teaspoon Spice Islands Pure Vanilla Extract
- ⅓ cup canned pumpkin puree
- 1 ½ cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon Clabber Girl Baking Powder
- ¼ teaspoon baking soda
- 1 ½ teaspoons Spice Islands Ground Saigon Cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate chips divided
Cinnamon & Sugar Coating
- ½ teaspoon ground cinnamon
- ½ cup granulated sugar
Instructions
- 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.