White Chocolate Pumpkin Snickerdoodles
Delightful cookies that combine the flavors of fall with a twist of indulgence, featuring pumpkin puree and creamy white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup white chocolate chips
- Sugar and cinnamon for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the butter and sugars until light and fluffy.
- Add the pumpkin and eggs and fold until just combined.
- Combine the dry ingredients in a separate bowl.
- Combine wet and dry ingredients gradually until just mixed.
- Fold in the white chocolate chips.
- Shape the dough into balls, roll in sugar and cinnamon, and place on a baking sheet.
- Bake for 10-12 minutes until edges are lightly golden.
- Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Chill the dough for 30 minutes before shaping for thicker cookies. Can be frozen and baked later directly from the freezer.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin, snickerdoodles, cookies, fall, white chocolate