Go Back
pumpkin white chocolate snickerdoodle
Print Recipe

Pumpkin & White Chocolate Snickerdoodles

Prep Time15 minutes
Cook Time11 minutes
Course: Dessert
Keyword: pumpkin snickerdoodles, snickerdoodles
Servings: 22
Author: Anaga

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!