Description
White Chocolate Pumpkin Snickerdoodles are a delightful fall treat. They combine pumpkin spice flavors with sweet white chocolate chips in a soft, chewy cookie. This recipe is easy to make and perfect for autumn gatherings.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ cup white chocolate chips
- ¼ cup additional granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set this mixture aside.
- In a large bowl, using an electric mixer, beat the softened butter and granulated sugar together until the mixture is light and fluffy.
- Blend in the egg and vanilla extract until fully incorporated.
- Carefully stir in the pumpkin puree until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Do not over-mix.
- Gently fold in the white chocolate chips, ensuring they are evenly distributed in the dough.
- In a small bowl, mix the additional granulated sugar with the cinnamon for rolling.
- Using a tablespoon or small cookie scoop, form balls of dough. Roll each dough ball in the cinnamon sugar mixture.
- Arrange the coated dough balls on the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 10-12 minutes. The cookies will be slightly golden around the edges but still soft in the center.
- Remove the cookies from the oven and let them cool on the baking sheets for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
- For best flavor, use fresh pumpkin puree.
- Adjust spice levels to your preference.
- Chilling the dough for 30 minutes can enhance flavor and texture.
- Consider adding chopped nuts like pecans or walnuts for extra crunch.
- Substitute ginger or allspice for a more complex spice flavor.
- For storage, keep in an airtight container at room temperature for 5-7 days.
- To freeze, arrange cookies in a single layer on a baking sheet until solid, then transfer to a zip-top bag for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg