Description
These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies infused with warm pumpkin spice flavors and studded with sweet white chocolate chips. Coated in a cinnamon-sugar mixture, they offer a perfect balance of autumnal spices and creamy sweetness, making them an ideal treat for fall or any cozy occasion.
Ingredients
Scale
Cookie Dough
- 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
- 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
- 1 cup white chocolate chips
Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 2-3 minutes with an electric mixer.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract to the creamed butter and sugar until well combined, creating a moist batter.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Combine Dry and Wet: Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough for added sweetness and texture.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together granulated sugar and ground cinnamon for rolling the dough balls.
- Shape and Coat: Using a tablespoon, scoop portions of dough, roll each into a ball, and then roll these balls in the cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers remain slightly soft for that chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, so they firm up and are easier to handle.
Notes
- Make sure the butter is softened but not melted for proper creaming.
- Use fresh pumpkin puree; canned pumpkin works well too, but avoid pumpkin pie filling.
- For extra spice, adjust the cinnamon or add a pinch of black pepper for warmth.
- Cookies will keep in an airtight container at room temperature for up to 5 days.
- White chocolate chips can be substituted with regular chocolate chips if preferred.
- Rolling dough balls in cinnamon sugar adds a delightful crunchy coating and extra flavor.
