Description
Delight in these soft and chewy White Chocolate Pumpkin Snickerdoodles, perfect for fall! Infused with warm spices and creamy pumpkin puree, these cookies are rolled in cinnamon sugar and studded with white chocolate chips, delivering a harmonious blend of sweet and spicy flavors in every bite.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
Add-ins and Coating
- 1 cup white chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix. Fold in the white chocolate chips evenly throughout the dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon. Then scoop tablespoon-sized balls of dough, roll each thoroughly in the cinnamon sugar mixture, and place them spaced about 2 inches apart on the prepared baking sheets.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake to maintain a soft and chewy texture.
- Make sure to use pumpkin puree, not pumpkin pie filling, for the best flavor.
- Cookies will firm up while cooling, so slight softness when removing from oven is ideal.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan butter alternative and white chocolate chips with dairy-free chips.
