Description
Deliciously soft and chewy White Chocolate Pumpkin Snickerdoodles, perfect for fall.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla extract
- 4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 0.5 teaspoon nutmeg
- 0.5 teaspoon salt
- 1 cup white chocolate chips
- 0.25 cup granulated sugar for coating
- 1 teaspoon cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
- Mix in the pumpkin puree, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until fully incorporated. Fold in the white chocolate chips.
- Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the lined baking sheets, spacing them about 2 inches apart.
- In a small bowl, combine granulated sugar with a sprinkle of cinnamon. Roll each dough ball in this mixture before placing it on the baking sheet.
- Bake for 10-12 minutes or until the edges are golden. The centers should look soft but will continue to set after being removed from the oven.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack. Serve warm or at room temperature.
Notes
- Ensure to use pumpkin puree and not pumpkin pie filling for the best results.
- These cookies can be stored in an airtight container for up to a week.
- For a spicier flavor, consider adding more cinnamon or a pinch of cloves.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: White Chocolate Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Desserts