Description
Delight in these soft and chewy White Chocolate Pumpkin Snickerdoodles, featuring a perfect blend of autumn spices and creamy white chocolate chips. These cookies combine the classic cinnamon sugar coating of snickerdoodles with seasonal pumpkin and warm spices for a cozy treat that’s perfect for fall gatherings or any time you crave a comforting dessert.
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 and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined, adding moisture and flavor to the dough.
- 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 leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the white chocolate chips for bursts of sweetness.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon, which will be used to coat each dough ball, enhancing the signature snickerdoodle flavor.
- Shape and Roll: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft, indicating a 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, helping them set properly without becoming too firm.
Notes
- Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overmix the dough as it may result in tough cookies.
- Allow cookies to cool slightly on the baking sheet before moving to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra festive touch, sprinkle some extra cinnamon sugar on top before baking.
