Cozy White Chocolate Pumpkin Snickerdoodles
Soft, chewy snickerdoodle cookies with a cozy fall twist of pumpkin and white chocolate, perfect for autumn gatherings and easy baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 ¾ cups (345g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (optional)
- ¼ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- ½ cup (100g) packed light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ cup (120g) canned pumpkin puree
- 1 cup (180g) white chocolate chips
- ¼ cup (50g) granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.
- In a separate bowl, beat softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
- Beat in the egg, then mix in vanilla extract and canned pumpkin puree until fully incorporated.
- Gradually add the dry ingredient mixture to the wet, mixing on low speed just until combined. Avoid overmixing.
- Gently fold in white chocolate chips using a spatula.
- In a small bowl, mix granulated sugar and cinnamon for the coating.
- Scoop dough balls roughly 1.5 tablespoons (about 30g) each. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 10-12 minutes or until edges look set but centers still appear soft.
- Let the cookies rest on the baking sheet for 5 minutes before transferring them to a cooling rack.
Notes
If dough is too sticky, chill for 15 minutes before shaping. Reduce oven temperature by 5-10 degrees if white chocolate chips melt too much. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, substitute butter with coconut oil and use dairy-free white chocolate chips. Dough can be refrigerated up to 48 hours before baking.
Nutrition
- Serving Size: 1 cookie (about 30g)
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: pumpkin snickerdoodles, white chocolate cookies, fall baking, easy cookies, pumpkin cookies, cinnamon sugar cookies