Description
These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies bursting with warm autumn spices and a rich pumpkin flavor, enhanced by sweet white chocolate chips. Perfect for fall gatherings or a cozy treat, they combine the classic snickerdoodle cinnamon-sugar coating with seasonal pumpkin and spices for a delicious twist on a beloved cookie.
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 Oven: 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 large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps create a tender texture in the cookies.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract to the creamed butter and sugars, blending until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and ginger to evenly distribute the spices and leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients into the wet ingredients, mixing gently until just combined to avoid overworking the dough which can make cookies tough. Fold in the white chocolate chips carefully.
- Prepare Coating and Shape Dough: In a small bowl, mix the granulated sugar and cinnamon to create the cinnamon sugar coating. Scoop tablespoon-sized balls of dough, roll each in the cinnamon sugar mixture, and place them spaced about 2 inches apart on the prepared baking sheets.
- Bake Cookies: Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are set and the centers remain slightly soft, indicating they will be chewy once cooled.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set up properly and prevents breakage.
Notes
- Using only the egg yolk keeps the cookies moist but prevents excessive spreading.
- Ensure pumpkin puree is pure pumpkin, not pumpkin pie filling, to get the right flavor balance.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- For extra flavor, toast white chocolate chips lightly before folding them in.
- Store cookies in an airtight container for up to 5 days or freeze for longer storage.
