Description

Indulge in the enchanting flavors of White Chocolate Pumpkin Snickerdoodles. These soft, warm cookies combine the sweetness of white chocolate with the comforting spices of fall, making them a perfect treat for any occasion. Whether you’re hosting a gathering or enjoying a quiet evening at home, these cookies will bring smiles and satisfaction to all who taste them.

Ingredients

Scale

2 ¾ cups all-purpose flour
1 cup canned pumpkin puree
1 cup white chocolate chips
1 tsp baking soda
2 tsp cinnamon
½ tsp nutmeg
½ cup unsalted butter (softened)
¾ cup granulated sugar
¾ cup brown sugar (packed)
2 large eggs
2 tsp vanilla extract

Instructions

Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
In a bowl, cream together softened butter, granulated sugar, and brown sugar until fluffy.
Mix in pumpkin puree and eggs until smooth.
In another bowl, whisk together flour, baking soda, cinnamon, nutmeg, and salt.
Gradually add dry ingredients to wet mixture and mix until just combined.
Fold in white chocolate chips gently.
Scoop rounded balls of dough onto prepared sheets and roll each in cinnamon-sugar if desired.
Bake for 12-15 minutes until edges are golden; allow cooling before transferring to wire racks.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 150
Sugar: 10g
Sodium: 75mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 25mg

Keywords: Substitute white chocolate chips with dark chocolate or butterscotch for varied flavors. Enhance texture by adding chopped nuts or dried cranberries.