Pumpkin Snickers with white chocolate chips!
The flavor combination of pumpkin and cinnamon, combined with white chocolate chips, makes these Pumpkin Snickers totally irresistible!
When making this recipe, I decided to use one of my favorite Snickerdoodle recipes as a base. I also decided to add some white chocolate chips inspired by this recipe. The added pumpkin pie spice gives it that pumpkin flavor that most people love!
Pumpkin + Cinnamon + White Chocolate
One of my favorite things to do is try new recipes in the kitchen. I love to mix and match and often find myself adding certain ingredients to old recipes to make new ones. It’s funny and sometimes it can be a bad thing or a good thing (usually it’s a good thing.) 😉
Thank goodness I was experimenting when I created this recipe. I wanted to make some pumpkin snickers, but I didn’t want them to be too pumpkiny, so I thought I’d add some white chocolate chips to offset the pumpkin flavor a bit. Sounds amazing, right? Well, don’t blow my own horns, but they are delicious!
The combination of pumpkin, cinnamon sugar and white chocolate is literally divine! If you like these 3 ingredients, I guarantee you will love this cookie recipe.
How to Make Pumpkin Snickers Cookies
wet ingredients. Place butter, pumpkin puree, and sugar in a mixing bowl by hand. Add eggs, vanilla and cream (mix) together.
dry ingredients. In a separate bowl combine cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
combine. Gradually add this mixture to the cream mixture and whisk until well combined. Add the white chocolate chips and mix well.
chill. Refrigerate for 30-45 minutes.
coat. Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls, add sugar/cinnamon mixture and place on greased cookie sheet.
bake. Bake at 375°F for 8 minutes.
Snickers is one of my favorite cookies. I really like the extra tartness that the cream of tartar adds and the simplicity of spreading the dough balls on the baking sheet. Here are some tips to help you get the best results every time:
- Room temperature eggs are better than frozen eggs. To heat them up faster, place them in a bowl of warm water for a few minutes.
- Make sure you are using pumpkin puree
- This may not seem necessary, but be sure to sift the dry ingredients in a separate bowl before mixing it into the creamy mixture. The less gluten in the flour is activated by mixing, the softer the cookies will be.
- You can easily make your own pumpkin pie spice using spices that most people already have in their cupboards.you can find the recipe here
- Don’t over bake them! They may not look finished, so let them cool on the baking sheet. The heat from the sheets will continue to cook them until they cool.
Proper storage of pumpkin snickers cookies will keep them delicious for longer. Make sure the cookies are completely cooled before storing.
- Room temperature: Store cookies in an airtight container for 3-4 days. To keep them soft and chewy for longer, place a loaf of white bread in a container with the biscuits. Like how bread keeps brown sugar soft, it absorbs excess air in the container and keeps cookies soft.
- refrigerator: Place cookies in a freezer-safe airtight container. They will keep in the refrigerator for up to 3 months.
- TIP: I like to put 1-2 cookies in a folded-top sandwich bag before placing them in the container. That way, they’re easy to carry in my kid’s lunchbox as a delicious treat.
- frozen dough: Once the dough balls are shaped and coated with the sugar spice mixture, line them up on a small baking sheet (a freezer-friendly baking sheet). Put the dough balls in the refrigerator until they are firm, then transfer them to the refrigerator. Freeze up to 2 months. Bake: Line the dough balls on a baking sheet and let them thaw for about 20 minutes before baking. You may need to add a minute or two to compensate for the cooler starting temperature.
For more Snickers recipes, check out:
For more pumpkin recipes, try:
Prep time 7 minutes
Cook Time 8 minutes
Refrigerate for 30 minutes
Total time 45 minutes
Serving Size 30
Calories 143 kcal
by Lil’ Luna
- 1 1/2 cups sugar
- 1/2 c pumpkin puree
- 1/2 cup butter
- 2 eggs room temperature
- 1 tablespoon vanilla
- 1 1/2 teaspoons tartar
- 2 2/3 cups flour
- 1 teaspoon baking soda
- 1/8 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon pumpkin pie spice
- 2/3 cup white chocolate chips
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- 1 teaspoon pumpkin pie spice
Place sugar, puree and butter by hand in a mixing bowl.
Add eggs, vanilla and cream (mix) together.
In a separate bowl combine cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
Gradually add this mixture to the cream mixture and whisk until well combined. Add the white chocolate chips and mix well.
Refrigerate for 30-45 minutes.
Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls, add sugar/cinnamon mixture and place on greased cookie sheet.
Bake at 375°F for 8 minutes.