White Chocolate Pumpkin Snickerdoodles

Craving a cozy treat that perfectly blends the flavors of fall? Look no further! These White Chocolate Pumpkin Snickerdoodles are soft, chewy, and bursting with pumpkin spice. They’re incredibly easy to make and are perfect for sharing with friends and family or enjoying all by yourself with a warm drink.

Why You’ll Love This White Chocolate Pumpkin Snickerdoodle Recipe

This recipe will quickly become a favorite for several reasons.

• Effortless Baking: Requires minimal effort and simple steps.
• Cozy Flavors: Combines pumpkin spice with sweet white chocolate.
• Soft and Chewy Texture: Each bite melts in your mouth.
• Perfect for Fall: Embraces the seasonal flavors of pumpkin and cinnamon.
• Crowd-Pleasing: Always a hit at gatherings and parties.
• Easy to Customize: Simple substitutions to fit your preferences.
• Family Favorite: Makes a sweet and memorable treat for loved ones.
• Relatively Quick: Ready in under 30 minutes.

Ingredients Needed

Here’s what you’ll need to create these delightful cookies. Quality ingredients ensure the best flavor, so let’s get started!

For the Cookies:

• 1/2 cup (1 stick) unsalted butter, softened (113g) – Ensure it’s softened, not melted, for the right cookie texture.
• 3/4 cup granulated sugar (150g) – Adds sweetness and helps with browning.
• 1/4 cup packed light brown sugar (50g) – For a touch of molasses flavor and extra chewiness.
• 1 large egg (approx. 50g) – Binds the ingredients and adds richness.
• 1 teaspoon vanilla extract (5ml) – Enhances the overall flavor.
• 1 cup all-purpose flour (120g) – The base of the cookie structure.
• 1/2 teaspoon baking soda (2.5ml) – Helps the cookies rise and spread.
• 1/4 teaspoon baking powder (1.25ml) – Works with baking soda for a lighter texture.
• 1/4 teaspoon salt (1.25ml) – Balances the sweetness and enhances the other flavors.
• 1/2 teaspoon ground cinnamon (2.5ml) – Adds warm, spicy notes.
• 1/4 teaspoon ground nutmeg (1.25ml) – Complements the cinnamon and pumpkin.
• 1/2 cup pumpkin puree (120ml) – Provides moisture and that signature pumpkin flavor. Make sure to use puree, not pumpkin pie filling.
• 6 ounces white chocolate chips (170g) – Adds creamy sweetness to balance the spices.

For the Cinnamon-Sugar Coating:

• 2 tablespoons granulated sugar (25g) – For coating the cookies.
• 1 teaspoon ground cinnamon (5ml) – Adds warm spice to the coating.

For a richer flavor, consider using high-quality white chocolate chips. Also, ensure your spices are fresh for the most potent flavor.

YOU MIGHT LOVE: Pumpkin Gooey Butter Cake Recipe – For an incredible pumpkin treat.

Essential Equipment List

Having the right tools can make baking these cookies a breeze!

• Mixing Bowls: For combining wet and dry ingredients separately.
• Electric Mixer: Essential for creaming butter and sugar until light and fluffy. A hand mixer works just fine!
• Measuring Cups and Spoons: Ensure precise measurements for the best results.
• Baking Sheets: Needed to bake the cookies evenly.
• Parchment Paper: Prevents the cookies from sticking to the baking sheets.
• Wire Rack: For cooling the cookies completely.

Recipe Details

• • Prep Time: 15 minutes
  • Cook Time: 10-12 minutes
  • Total Time: 25-27 minutes
  • Servings: About 24 cookies
  • Difficulty: Easy

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Step-by-Step Instructions

Follow these simple steps to bake your own batch of White Chocolate Pumpkin Snickerdoodles.

Step 1: Preheat the Oven and Prep

1. Preheat oven to 350°F (175°C).
2. Line baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup easier.

Step 2: Cream Butter and Sugar

1. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
2. Use an electric mixer for best results, mixing for about 3-5 minutes. This step is crucial for achieving the right texture.

Step 3: Add Egg and Vanilla

1. Beat in the egg and vanilla extract until well combined.
2. Make sure the egg is fully incorporated into the mixture.

Step 4: Combine Dry Ingredients

1. In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
2. Whisking ensures the dry ingredients are evenly distributed, preventing clumps.

Step 5: Mix Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Do not overmix. Overmixing can lead to tough cookies.

Step 6: Stir in Pumpkin and White Chocolate

1. Stir in the pumpkin puree and white chocolate chips.
2. Ensure the pumpkin puree is evenly distributed throughout the dough.

Step 7: Prepare Cinnamon-Sugar Coating

1. In a small bowl, combine the sugar and cinnamon for the coating.
2. Mix well until the cinnamon is evenly distributed.

Step 8: Roll and Coat the Dough

1. Roll the dough into 1-inch balls.
2. Roll each ball in the cinnamon-sugar mixture, coating evenly.

Step 9: Bake the Cookies

1. Place the coated dough balls onto the prepared baking sheets, leaving some space between each cookie.
2. Bake for 10-12 minutes, or until the edges are lightly golden brown.

Step 10: Cool and Enjoy

1. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
2. Enjoy your delicious White Chocolate Pumpkin Snickerdoodles!

CHECK OUT: Brown Butter Pumpkin Chocolate Chip Cookies – Another twist on pumpkin cookies!

Tips for Success

• Don’t Overmix: Overmixing the dough will result in tough cookies. Mix until just combined.
• Use Softened Butter: Ensure your butter is softened but not melted.
• Chill the Dough: For a slightly thicker cookie, chill the dough for 30 minutes before baking.
• Even Baking: Use parchment paper and space the cookies evenly on the baking sheet for consistent results.
• Fresh Spices: Use fresh spices for the best flavor.

Variations & Substitutions

• Dark Chocolate: Substitute dark chocolate chips for white chocolate chips for a different flavor profile.
• Nuts: Add chopped pecans or walnuts to the dough for a nutty crunch.
• Maple Syrup: Replace brown sugar with maple syrup for a unique sweetness.
• Gluten-Free: Use a gluten-free all-purpose flour blend for a gluten-free version.

Serving Suggestions & Pairings with White Chocolate Pumpkin Snickerdoodles

These cookies are delicious on their own, but here are some serving suggestions for an extra special treat.

• Warm Drinks: Pair with a warm cup of coffee, tea, or hot cocoa.
• Ice Cream: Serve warm cookies with a scoop of vanilla ice cream.
• Fall Gatherings: Perfect for potlucks, holiday parties, and family gatherings.
• Gift Giving: Package them in a decorative tin for a thoughtful homemade gift.

Health Benefits

While these cookies are a treat, they do offer some nutritional value.

• Fiber: Pumpkin puree contains fiber, which aids in digestion.
• Vitamins: Pumpkin provides Vitamin A, essential for vision and immune function.
• Antioxidants: Cinnamon and nutmeg contain antioxidants that help protect your body against damage.

Storage & Reheating

• Storage: Store cooled cookies in an airtight container at room temperature for up to 3-4 days.
• Reheating: Reheat cookies in the oven at 300°F (150°C) for a few minutes to restore their warm, soft texture.
• Freezing: Freeze cookies in an airtight container for up to 2 months. Thaw at room temperature before serving.

Frequently Asked Questions

How Do I Prevent Cookies from Spreading Too Much?

Ensure your butter isn’t too soft and avoid overmixing the dough. Chilling the dough before baking can also help.

Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?

No, canned pumpkin pie filling contains added spices and sugars that will alter the flavor and texture of the cookies. Stick to pumpkin puree.

What Can I Do If My Cookies Are Too Dry?

Make sure you’re measuring your flour accurately (spoon and level). Also, avoid overbaking the cookies.

Can I Make These Cookies Ahead of Time?

Yes, you can make the dough ahead of time and store it in the refrigerator for up to 2 days. Let it come to room temperature before rolling and baking.

Can I Double the Recipe?

Yes, you can easily double the recipe. Just make sure to use a large enough bowl and baking sheets.

Nutritional Information

• Serving Size: 1 Cookie
• Calories: 220
• Total Fat: 12g
• Saturated Fat: 7g
• Cholesterol: 30mg
• Sodium: 150mg
• Total Carbohydrate: 27g
• Dietary Fiber: 1g
• Total Sugars: 16g
• Protein: 3g

More Delicious Dishes to Explore

Craving more delightful baked goods? Check out these amazing recipes:

• Apple Cinnamon Dump Cake – An easy and delicious dessert that’s perfect for fall.
• Pumpkin Pie Crisp with Crust – A delightful twist on the classic pumpkin pie.
• Snickerdoodle Banana Bread Recipe – A fun fusion of two beloved treats.

Conclusion

These White Chocolate Pumpkin Snickerdoodles are a must-try for anyone who loves fall flavors. They are easy to make, incredibly delicious, and perfect for any occasion. So, gather your ingredients, preheat your oven, and get ready to enjoy a batch of these irresistible cookies! Share this recipe with your friends and family who would love it! Join our vibrant community on Facebook and Pinterest for daily recipe inspiration, cooking tips, and more tasty ideas! Happy cooking!

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