There’s something so magical about baking, isn’t there? The way the kitchen fills with warmth and the sweet aroma of freshly baked goods just lifts your spirits! Today, I’m beyond excited to share my favorite treat of the season: *white chocolate pumpkin snickerdoodles*. These cookies are a delightful twist on the classic snickerdoodle, combining the creamy sweetness of white chocolate with the cozy flavors of pumpkin and a hint of cinnamon. Trust me, you’ll want to make these time and again! They’re soft, chewy, and perfect for sharing with friends and family. Whether it’s a chilly autumn day or you just need a little pick-me-up, these cookies will surely bring a smile to your face. So, let’s get baking!
Ingredients List
Here’s what you’ll need to whip up these delicious *white chocolate pumpkin snickerdoodles*:
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar for that extra depth of flavor
- 1 cup pumpkin puree (not pumpkin pie filling!)
- 2 large eggs, at room temperature
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon, because we love that warm spice!
- 1 cup white chocolate chips, the star of the show!
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling, too)
Gather these ingredients, and you’re all set for some cookie magic!
How to Prepare *White Chocolate Pumpkin Snickerdoodles*
Preheat and Cream
First things first, let’s get that oven preheating to 350°F (175°C). This step is crucial because it ensures your cookies bake evenly. While that’s warming up, grab a large mixing bowl and cream together the softened butter, granulated sugar, and brown sugar. You want to beat them until the mixture is light and fluffy—about 2-3 minutes should do the trick! This process adds air to the dough, giving your cookies that perfect soft texture.
Combine Wet Ingredients
Next, it’s time to add in the pumpkin puree and eggs. Make sure your eggs are at room temperature for the best incorporation. Mix until everything is well combined and smooth. You should see that gorgeous orange color blend beautifully with the buttery mixture. Don’t rush this step; you want a uniform consistency!
Mix Dry Ingredients
Now, let’s tackle the dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and ground cinnamon. This step is super important because it ensures that your leavening agents are evenly distributed throughout the flour. Trust me, you don’t want any surprise lumps of baking soda in your cookies!
Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture. I like to do this in thirds, mixing just until combined after each addition. This helps prevent overmixing, which can lead to tough cookies. You want a dough that’s soft and slightly sticky, so don’t worry if it feels a bit different from other cookie doughs!
Add White Chocolate Chips
Now for the fun part! Gently fold in the white chocolate chips with a spatula. Be careful not to overwork the dough here; you want those chips to be evenly distributed without breaking apart. Just a few folds will do!
Rolling the Cookies
For rolling, scoop out portions of dough and roll them into balls—about 1.5 inches in diameter works well. Then, roll each ball in the cinnamon-sugar mixture to coat them evenly. This little step gives your cookies that classic snickerdoodle finish and adds extra flavor!
Baking and Cooling
Place your dough balls on a baking sheet, making sure to leave space between them. Bake for 10-12 minutes, or until the edges are set but the centers still look a little soft. They’ll continue to firm up as they cool. Let them sit on the baking sheet for a few minutes before transferring them to wire racks to cool completely. This helps them maintain their soft, chewy texture. And there you have it—delicious *white chocolate pumpkin snickerdoodles* ready to be enjoyed!
Why You’ll Love This Recipe
- Quick to make: With just a few simple steps, you’ll have these cookies ready in under 30 minutes!
- Soft texture: These snickerdoodles are incredibly soft and chewy, making them absolutely irresistible.
- Delicious flavor: The combination of white chocolate and pumpkin, with a hint of cinnamon, creates a flavor explosion that’s perfect for any occasion.
- Perfect for fall: The warm spices and pumpkin make these cookies a seasonal favorite that celebrates the essence of autumn.
- Great for sharing: Whether you’re hosting a gathering or just want to spread some joy, these cookies are perfect for sharing with friends and family.
Tips for Success
To make your *white chocolate pumpkin snickerdoodles* even more delightful, here are a few of my go-to tips! First, consider chilling the dough for about 30 minutes before baking. This helps the cookies hold their shape and results in thicker, chewier treats. If you want to elevate the flavor, don’t hesitate to add a pinch of nutmeg along with the cinnamon; it adds a warm, cozy depth that complements the pumpkin perfectly. Lastly, keep a close eye on the baking time—every oven is a bit different, and you want those cookies to be just set in the middle for that perfect soft texture!
Nutritional Information
Keep in mind that nutritional values can vary based on the specific ingredients and brands you use, so these numbers are just estimates. Each *white chocolate pumpkin snickerdoodle* cookie contains approximately 150 calories, with 7g of fat (4g saturated), 10g of sugar, and 20g of carbohydrates. You’ll also get about 2g of protein and 1g of fiber per cookie. If you’re watching your sodium intake, each cookie has roughly 60mg of sodium. Enjoy these delectable treats in moderation, and they’ll surely bring joy to your baking adventures!
FAQ Section
Got questions about *white chocolate pumpkin snickerdoodles*? I’ve got you covered!
How should I store these cookies? Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them longer, try freezing them! Just make sure to wrap them tightly.
Can I substitute the pumpkin puree? Absolutely! If you’re in a pinch, you can use applesauce for a different flavor, but it won’t have that lovely pumpkin spice essence.
What can I do if my cookies are too flat? If your cookies spread too much, try chilling the dough before baking. This helps them hold their shape better. Also, make sure your butter isn’t too warm when you start!
Feel free to reach out if you have more questions, and happy baking!
Print
White Chocolate Pumpkin Snickerdoodles: 5 Irresistible Tips
Delicious and soft cookies combining white chocolate and pumpkin with a hint of cinnamon.
- Total Time: 27 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 1 cup pumpkin puree
- 2 large eggs
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1 cup white chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
- Add pumpkin puree and eggs, and mix until well combined.
- In another bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Gradually add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in white chocolate chips.
- In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon.
- Form dough into balls and roll them in the cinnamon-sugar mixture.
- Place on a baking sheet and bake for 10-12 minutes.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- For extra flavor, add a pinch of nutmeg.
- Chill the dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: white chocolate pumpkin snickerdoodles, pumpkin cookies, dessert recipes