Description
These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies that combine the warm spices of fall with sweet white chocolate chips. Perfect for pumpkin lovers, these snickerdoodles bring a delightful twist to the classic recipe, featuring a pumpkin puree base and a cinnamon-sugar coating for extra flavor and texture.
Ingredients
Scale
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Add-ins and Coating
- 1 cup white chocolate chips
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Cream Wet Ingredients: In a large bowl, beat together softened butter, pumpkin puree, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring an even texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly, incorporating them fully into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to ensure even spice distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing the dough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough for even distribution throughout the batter.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps create thick, chewy cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the ¼ cup granulated sugar with 1 teaspoon ground cinnamon, creating the rolling mixture for the cookie dough balls.
- Shape and Coat Cookies: Scoop 1½ tablespoon-sized portions of dough, roll them into balls, then coat each ball thoroughly in the cinnamon-sugar mixture.
- Arrange on Baking Sheets: Place the coated dough balls at least 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for thick, chewy cookies and enhanced flavor.
- For extra warmth and complexity, add a pinch of cardamom to the dough.
- Store cookies in an airtight container to keep them soft for several days.
