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White Chocolate Pumpkin Snickerdoodles: The Best Fall Treats

White Chocolate Pumpkin Snickerdoodles
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Indulge in the delightful flavors of White Chocolate Pumpkin Snickerdoodles this fall. These cookies combine rich pumpkin, creamy white chocolate, and a cinnamon-sugar coating for a perfect autumn treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 1 large egg
  • 1 cup pumpkin puree
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the egg, then stir in the pumpkin puree and vanilla extract.
  4. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined.
  6. Fold in the white chocolate chips.
  7. Roll the dough into balls and coat each with cinnamon sugar.
  8. Place on a baking sheet and bake for 10-12 minutes or until the edges turn golden.
  9. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.

Notes

  • For added flavor, consider using pumpkin spice in place of individual spices.
  • These cookies are best enjoyed fresh but can be stored in an airtight container.

Nutrition

Keywords: White Chocolate Pumpkin Snickerdoodles, fall cookies, pumpkin treats

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