White Chocolate Pumpkin Snickerdoodle Cookies
Slightly crispy on the outside with a soft center, these cookies are the perfect complement to fall -- and the upcoming holiday season.
Ingredients
Cookies
- 8 tbsp Salted butter room temperature
- 1/2 cup dark brown sugar light brown sugar works too
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree blot away any excess moisture with a paper towel
- 1 large egg
- 2 tsp pure vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp ground cinnamon
- 1/2 tsp kosher salt
- 1/2 cup white chocolate chips or a little more if your heart desires it
Chai Sugar
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/4 tsp ground nutmeg
- 1/4 tsp all-spice
- tiny pinch pepper
Instructions
- Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Add the pumpkin puree, egg, and vanilla and beat until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Fold in the white chocolate.
- To make the chai spice sugar, combine all ingredients in a bowl.
- Roll the dough into rounded 1 tablespoon size balls and then roll through the chai sugar. Place 2 inches apart on the prepared baking sheet.
- Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet for five minutes. Place on a cooling rack.
- Store in an airtight container for several days and enjoy!
Tried this recipe?Let us know how it was!