White Chocolate Pumpkin Snickerdoodles (Printable Version)
Soft, pumpkin-spiced cookies with white chocolate chips—ideal for fall flavor lovers seeking a comforting treat.
# Everything You’ll Need:
→ Dry Ingredients
01 -
2 ¾ cups all-purpose flour
02 -
1 ½ teaspoons baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 ½ teaspoons ground cinnamon
06 -
½ teaspoon ground nutmeg
07 -
¼ teaspoon ground cloves
→ Wet Ingredients
08 -
½ cup unsalted butter, softened
09 -
½ cup pumpkin puree
10 -
1 cup granulated sugar
11 -
½ cup packed light brown sugar
12 -
1 large egg
13 -
2 teaspoons vanilla extract
→ Mix-ins
14 -
1 cup white chocolate chips
→ Cinnamon Sugar Coating
15 -
¼ cup granulated sugar
16 -
1 tablespoon ground cinnamon
# Steps to Cook:
01 -
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
02 -
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside.
03 -
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy. Mix in pumpkin puree, egg, and vanilla extract until smooth.
04 -
Gradually add the dry ingredients into the wet mixture, stirring until just combined. Fold in the white chocolate chips.
05 -
In a small bowl, mix granulated sugar and cinnamon for the coating. Scoop dough into tablespoon-sized balls and roll each in the cinnamon sugar mixture.
06 -
Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers look slightly soft.
07 -
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or store in an airtight container.
# Extra Suggestions:
01 -
Do not overbake—cookies will continue to set as they cool.
02 -
For extra flavor, chill the dough for 30 minutes before baking.