Description
Soft, chewy snickerdoodles infused with pumpkin spice and creamy white chocolate chips – the perfect fall treat!
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup white chocolate chips
- For the cinnamon sugar coating: 1/4 cup granulated sugar, 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, nutmeg, and ginger. Set aside.
- In a large bowl, cream together butter and 1 1/2 cups sugar until light and fluffy.
- Add pumpkin puree, egg, and vanilla extract. Mix well.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in white chocolate chips.
- In a small bowl, combine 1/4 cup sugar and 1 tablespoon cinnamon.
- Scoop dough, roll into balls, and coat in cinnamon-sugar mixture.
- Place on baking sheets, 2 inches apart.
- Bake for 10-12 minutes, or until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days.
- Freezing: Freeze baked cookies for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: N/A
- Sodium: N/A
- Fat: 8g
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 25g
- Fiber: N/A
- Protein: 2g
- Cholesterol: N/A
Keywords: white chocolate pumpkin snickerdoodles, pumpkin cookies, snickerdoodles, fall cookies, baking, dessert
