Description
These White Chocolate Chai Pumpkin Snickerdoodles combine the cozy flavors of pumpkin butter and chai spices with creamy white chocolate chips for a festive twist on the classic snickerdoodle cookie. Soft and chewy with a warming blend of cinnamon, ginger, cardamom, and nutmeg, these cookies offer a perfect balance of sweetness and spice, ideal for fall or holiday baking.
Ingredients
Cookie Dough
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin butter
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
Chai Spice Sugar Coating
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1 tiny pinch black pepper
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Mix Wet Ingredients: In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until the mixture is well combined and creamy. Add the pumpkin butter, egg, and vanilla extract, beating until fully incorporated.
- Add Dry Ingredients and Fold in Chocolate: Stir in the all-purpose flour, baking soda, baking powder, ground cinnamon, and kosher salt into the wet mixture until the dough just comes together. Gently fold in the white chocolate chips to evenly distribute them throughout the dough.
- Prepare Chai Spice Sugar: In a shallow bowl, combine the granulated sugar with the ground cinnamon, ground ginger, ground cardamom, freshly grated nutmeg, all-spice, and a pinch of black pepper to create the chai spice sugar coating.
- Shape and Coat Dough Balls: Roll the cookie dough into rounded balls approximately one tablespoon in size. Roll each ball through the chai spice sugar mixture until thoroughly coated. Arrange the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each ball slightly using the palm of your hand.
- Bake and Flatten Cookies: Bake the cookies for 8 minutes. Remove the baking sheet from the oven and firmly tap it on the counter twice to flatten the cookies further. Return the cookies to the oven and bake for an additional 2 to 3 minutes, or until the edges are just set but the center remains soft and doughy.
- Cool and Store: Allow the cookies to cool on the baking sheet; they will continue to set as they cool. Enjoy them warm, or once cooled, store in an airtight container for up to 4 days to maintain freshness.
Notes
- Use pumpkin butter instead of pumpkin puree for a richer, sweeter pumpkin flavor and better cookie texture.
- Chilling the dough for 30 minutes before baking can help prevent spreading if you prefer thicker cookies.
- Ensure butter is at room temperature for easy creaming with sugars.
- These cookies are best eaten within 4 days for optimal freshness; they can be frozen for longer storage.
- Feel free to substitute white chocolate chips with regular chocolate chips or butterscotch chips if preferred.
- Prep Time: 15 minutes
- Cook Time: 10-11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
