Crisp on the outside, pillowy soft on the inside, and packed with fall flavor- this is probably my favorite treat that I’ve made this season!
Pumpkin & White Chocolate Snickerdoodles
Servings: 22
Equipment
- Stand Mixer
Ingredients
- 1 cup salted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1/4 cup pumpkin puree
- 1 egg
- 2 tsp vanilla
- 2 3/4 cups all purpose flour
- 1 1/2 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white chocolate chips
Cinnamon Sugar
- 1/4 cup granulated sugar
- 1 1/2 tbsp cinnamon
Instructions
- In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars together for 3-4 minutes.
- Add the pumpkin, vanilla, and egg and mix on medium speed for another 1-2 minutes.
- Sprinkle the flour, cream of tartar, baking soda, and salt directly into the bowl and mix until just combined.
- Fold in the chocolate before using a cookie scoop to create and roll balls of dough (about 1 1/2 tbsp of dough per ball).
- Mix the sugar and cinnamon together and then roll each dough ball in the cinnamon sugar before placing 2 inches apart on a lined cookie sheet.
- Freeze the tray for 10 minutes before baking for 9-11 minutes at 350F.
- Let cool on the tray for 5 minutes before transferring to a rack to cool completely. Enjoy!
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