Description
These White Chocolate Pumpkin Snickerdoodles are a delightful fall treat. They combine the flavors of pumpkin and cinnamon with sweet white chocolate chips, creating a soft and chewy cookie with a hint of spice. Perfect for the autumn season, these cookies are easy to make and sure to impress.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree
- ½ cup white chocolate chips
- ¼ cup additional granulated sugar (for rolling)
- 1 teaspoon cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy.
- Blend in the egg and vanilla extract until fully incorporated.
- Stir in the pumpkin puree until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not over-mix.
- Gently fold in the white chocolate chips.
- In a small bowl, mix the additional granulated sugar with the cinnamon for rolling.
- Form dough balls using a tablespoon or cookie scoop. Roll each ball in the cinnamon sugar mixture.
- Arrange the coated dough balls on the prepared baking sheets, spacing them a couple of inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers are soft.
- Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to wire racks to cool completely.
Notes
- For best flavor, use fresh pumpkin puree.
- Adjust cinnamon and nutmeg amounts to your preference.
- Chilling the dough for 30 minutes before baking can enhance flavor and texture.
- Add chopped pecans or walnuts for a nutty variation.
- Consider adding a pinch of ginger or allspice for a more complex spice flavor.
- Substitute white chocolate chips with semi-sweet chocolate or create a swirl with melted chocolate.
- Store in an airtight container at room temperature for 5-7 days.
- Freeze for up to 3 months; thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx. 150 kcal)
- Calories: 150 kcal
- Sugar: 12g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg