White Chocolate Pumpkin Snickerdoodles
Indulge in these soft, chewy cookies that combine pumpkin, creamy white chocolate, and warm spices – a delightful treat perfect for fall gatherings!
Ingredients
Dry Ingredients
- 2 cups All-Purpose Flour Forms the base of the cookies.
- 1 teaspoon Cream of Tartar Provides tanginess.
- 1 teaspoon Baking Soda Helps the cookies rise.
- 1/2 teaspoon Salt Enhances flavor.
Wet Ingredients
- 1/2 cup Unsalted Butter Add richness.
- 1 cup Sugar Sweetens the dough.
- 1 cup Pumpkin Puree Gives fall flavor.
- 1 large Egg Binds the ingredients.
- 1 teaspoon Vanilla Extract Infuses warmth.
Mix-ins and Coating
- 1 cup White Chocolate Chips Provides creaminess.
- 1/4 cup Sugar (for rolling) For a sugary crunch.
- 1 teaspoon Cinnamon (for rolling) Adds signature snickerdoodle taste.
Instructions
Preparation
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a medium bowl, whisk flour, cream of tartar, baking soda, and salt.
- In a large bowl, cream together softened butter and sugar until light and fluffy, about 2 minutes.
- Mix in pumpkin puree, egg, and vanilla until blended.
Baking
- Gradually add dry ingredients to wet mixture until just combined.
- Fold in white chocolate chips gently.
- In a small bowl, combine sugar and cinnamon for rolling.
- Form dough into balls, rolling each in the cinnamon sugar mixture.
- Place on prepared baking sheets, spacing them 2 inches apart.
- Bake for 10-12 minutes until edges are lightly golden.
Cooling and Serving
- Let cookies sit on baking sheet for 5 minutes before transferring to a wire rack.
- Serve warm or at room temperature.
Notes
For best results, use room temperature ingredients and don't overmix. Store in an airtight container for up to 5 days or freeze for up to 3 months.