White Chocolate Pumpkin Snickerdoodles: These delicious fall-inspired cookies are soft and chewy, with a rich pumpkin flavor and warm spices. Studded with white chocolate chips and coated in cinnamon sugar, they make the perfect autumn treat. Ideal for holiday baking and cozy days.
Ingredients:
For the Cookie Dough:
1/2 cup unsalted butter, softened
1/4 cup pumpkin puree
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg yolk
1 teaspoon vanilla extract
1/4 teaspoon baking powder
1 1/2 cups all-purpose flour
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 cup white chocolate chips
1/4 teaspoon ground ginger
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions:
Preheat the Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This process helps create the perfect texture for your cookies.
Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and ginger.
Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
Prepare Cinnamon Sugar Coating: In a small bowl, mix together the granulated sugar and ground cinnamon.
Form and Coat Cookies: Scoop tablespoon-sized balls of dough and roll them in the cinnamon sugar mixture. Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake: Bake for 10-12 minutes, or until the edges are set and the centers are still slightly soft. Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serving Tips:
Serve Warm: For the best flavor and texture, serve White Chocolate Pumpkin Snickerdoodles warm. The white chocolate chips will be slightly melted, making the cookies gooey and delicious.
Pair with Beverages: These cookies are perfect with a cup of coffee, tea, or hot chocolate. For an autumnal twist, enjoy them with a pumpkin spice latte or chai tea.
Holiday Treats: White Chocolate Pumpkin Snickerdoodles make a great addition to holiday cookie platters. They can also be packaged in festive tins or boxes as gifts for friends and family.
Dessert Option: Serve these cookies alongside a scoop of vanilla ice cream for a delightful dessert. The warm spices and creamy ice cream make a perfect combination.
Storage Tips:
Room Temperature: Store the cookies in an airtight container at room temperature. They will stay fresh for up to a week. To keep them soft, you can place a slice of bread in the container; the bread will help maintain moisture.
Freezing: These cookies freeze well. Once they are completely cooled, place them in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a freezer-safe bag or container, separating layers with parchment paper. They can be frozen for up to three months. Thaw at room temperature or warm them in the oven for a few minutes before serving.
Dough Storage: If you prefer to bake the cookies fresh, you can prepare the dough and freeze it. Form the dough into balls, roll them in cinnamon sugar, and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake directly from frozen, adding a minute or two to the baking time.
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FAQs:
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, cloves, and ginger. Use about 1 teaspoon of pumpkin pie spice in place of the individual spices to simplify the recipe.
How can I make these cookies gluten-free?
To make White Chocolate Pumpkin Snickerdoodles gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are also gluten-free.
Can I use a different type of chocolate instead of white chocolate chips?
Absolutely! You can substitute the white chocolate chips with milk chocolate, dark chocolate, or even butterscotch chips if you prefer. Adjust the type of chocolate based on your taste preference.
Why are my cookies spreading too much?
If your cookies are spreading too much, it may be due to melted butter or insufficient flour. Ensure that your butter is softened but not melted. You might also need to add a little more flour to the dough if it seems too soft. Additionally, chilling the dough for 30 minutes before baking can help reduce spreading.
Conclusion:
White Chocolate Pumpkin Snickerdoodles are the ultimate fall cookie, bringing together the flavors of pumpkin, warm spices, and sweet white chocolate in every bite. Perfect for cozy autumn days or festive gatherings, these cookies are sure to impress family and friends. Give this recipe a try and enjoy the delicious taste of fall!
📖 Recipe:
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White Chocolate Pumpkin Snickerdoodles
- Total Time: 27 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
If you’re searching for a delightful fall treat that combines the warmth of spices with the sweetness of white chocolate, look no further than White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are a twist on the classic snickerdoodle, infused with pumpkin puree and warm spices like cinnamon, nutmeg, cloves, and ginger. Rolled in cinnamon sugar and studded with white chocolate chips, these cookies are sure to become a favorite in your autumn baking repertoire.
Ingredients
For the 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
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
- In a small bowl, mix granulated sugar and cinnamon. Scoop tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
Storage: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies or dough balls.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 150 kcal per cookie
