Ingredients
Scale
- 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