Description
These White Chocolate Pumpkin Snickerdoodles blend the warm spices of fall with the creamy sweetness of white chocolate for a soft, chewy cookie that’s perfect for autumn baking. Moist pumpkin puree adds a subtle richness, while the classic cinnamon sugar coating gives a delightful crackle and spice to every bite.
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
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat together the softened unsalted butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, creating a creamy base for the dough.
- Add Pumpkin and Flavorings: Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined, incorporating moistness and flavor into the dough.
- Combine 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.
- Mix Dry into Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then, gently fold in the white chocolate chips to distribute them throughout.
- Prepare Cinnamon Sugar: In a small bowl, mix together the granulated sugar and ground cinnamon to create the coating for the cookie dough balls.
- Shape and Coat Dough Balls: Scoop tablespoon-sized portions of dough, roll each into a ball, then roll them thoroughly in the cinnamon sugar mixture. Place the coated balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes, until the edges are set and the centers remain slightly soft, indicating a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up. Then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For best results, make sure the butter is softened but not melted.
- Use fresh pumpkin puree rather than pumpkin pie filling for controlling sweetness and spice.
- Do not overmix the dough to keep cookies tender and soft.
- Cookies will firm up as they cool, so avoid overbaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
