I go into a baking frenzy every fall. Nothing is more homey than the smells of pumpkin and cinnamon filling your home. And if your windows are open to let in the autumnal breeze you’re sure to make a few neighbors or passers-by jealous!

Snickerdoodles are a unique cookie in that everyone has had one but few people know what the cookie is called. Snicks are chewy cookies famous for their coat of cinnamon sugar. Cream of tartar gives them their signature bite and pumpkin adds a delightful depth of flavor. It’s a rather perfect pairing actually. And since I’m throwing pumpkin into the mix I may as well upgrade the cinnamon to sugar to pumpkin pie spice sugar. White chocolate adds a nice sweetness and texture to make this cookie a real knock out.

3 ¼ cups All-Purpose Flour

1 ½ tsp baking powder

2 tsp cream of tartar

½ tsp salt

1 cup unsalted butter, soft and room temp

½ cup sugar

1 large egg

2 tsp vanilla extract

¾ cup pumpkin puree

1 cup white chocolate chips

For the rolling:

½ cup sugar

2 tsp pumpkin pie spice

1. Preheat oven to 325°F. Line two baking trays with parchment paper.
2. Stir together the flour, baking powder, cream of tartar, and salt.
3. Cream together the butter and sugar in a large bowl using either a stand mixer or a hand held mixer. Make sure to scrape the sides of the bowl with a spatula well to ensure everything is incorporated.
4. While the mixer is running add in the egg and vanilla extract. Make sure this blends completely before the next step.
5. Add in ½ of the flour mixture. Stir until almost completely mixed. Add in the pumpkin. Stir until it is almost completely mixed. Stir in the the remaining flour and the white chocolate.
6. Stir together the rolling sugar and pumpkin pie spice. Roll the cookie into rounds 1” wide. Roll into the pumpkin pie spice sugar. Place the cookies on the parchment lined baking tray and flatten with your palms, about halfway. Bake for 10-13 minutes or until the tops of the cookies are puffy domes.