These Pumpkin Apple Snickerdoodles are perfectly soft and chewy with lots of cinnamon spice and sweet white chocolate chips! The perfect cookie for fall!
Snickerdoodles are a favorite cookie in our house. In fact anytime I make them for a party or something they always disappear quickly. I make a mean snickerdoodle, if I do say so myself, and really, what’s not to love? I decided this was the perfect cookie to jazz up for fall. No need to choose #teamapple or #teampumpkin. These cookies have it all!
These cookies are soft and chewy on the inside with a slight crunch from the cinnamon sugar on the outside. The pumpkin flavor is definitely there but it’s not overpowering. These are not cakey cookies like mot pumpkin ones seem to be. The secret is using melted butter and making sure you don’t over bake them. They will look slightly underdone when the timer goes off, but remember, if you over bake them they will be dry and cakey. That is NOT what we want.
The apples adds texture and another tasty element that screams FALL! Normally I bake with Granny Smith apples but I happened to have Honeycrisp on hand when I made these cookies. Use whatever apples you love!
I am not a huge white chocolate lover but the white chocolate chips are just perfect in these snickerdoodles! The perfect complement to these festive fall cookies!
**Just a note about these cookies. Between the pumpkin and the apples, there is a lot of moisture in these cookies. They get softer each day, so they really are best if eaten within 3 days. Enjoy!!