White Chocolate Pumpkin Snickerdoodles
If you’re searching for a delightful fall treat that combines the warmth of spices with the sweetness of white chocolate, look no further than White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are a twist on the classic snickerdoodle, infused with pumpkin puree and warm spices like cinnamon, nutmeg, cloves, and ginger. Rolled in cinnamon sugar and studded with white chocolate chips, these cookies are sure to become a favorite in your autumn baking repertoire.
Ingredients
For the 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
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
- In a small bowl, mix granulated sugar and cinnamon. Scoop tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Storage: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies or dough balls.