Description
These White Chocolate Pumpkin Snickerdoodles are a delightful twist on traditional snickerdoodle cookies, with the addition of pumpkin and white chocolate for a cozy fall treat.
Ingredients
Cookie Dough:
- ½ cup unsalted butter (softened)
- ¼ cup canned pumpkin purée
- ¾ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup white chocolate chips
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, cream together the butter, pumpkin purée, granulated sugar, and brown sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon-sugar coating ingredients.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in cinnamon-sugar mixture.
- Place on the prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and centers look slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Add vanilla extract and egg yolk, mixing until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in white chocolate chips.
Notes
- Chilling the dough helps prevent spreading and deepens the flavor.
- You can freeze the dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.
