Description
These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies bursting with fall flavors. They combine pumpkin pie spices and white chocolate chips with a classic cinnamon-sugar snickerdoodle topping. Perfect for autumn gatherings or a cozy treat.
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree (unsweetened)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- ¼ cup granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, 1 ½ teaspoons cinnamon, nutmeg, and cloves.
- In a large bowl, cream together the softened butter, pumpkin puree, 1 cup granulated sugar, and brown sugar until well combined.
- Beat in the egg and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the white chocolate chips.
- In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon cinnamon for the coating.
- Roll rounded tablespoons of dough into balls, then roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are set and lightly golden. The centers will still look slightly soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure your pumpkin puree is unsweetened for the best flavor balance.
- Do not overmix the dough after adding the flour, as this can lead to tough cookies.
- The cookies will continue to set as they cool.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes per batch
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approximately 180-200 kcal
- Sugar: Approximately 15-18g
- Sodium: Approximately 60-80mg
- Fat: Approximately 9-11g
- Saturated Fat: Approximately 5-6g
- Unsaturated Fat: Approximately 3-4g
- Trans Fat: 0g
- Carbohydrates: Approximately 25-28g
- Fiber: Approximately 1g
- Protein: Approximately 2g
- Cholesterol: Approximately 25-30mg