Name: Irresistible White Chocolate Pumpkin Snickerdoodles Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: ½ cup unsalted butter; ½ cup granulated sugar; ½ cup packed brown sugar; 1 cup pumpkin puree; 1 large egg; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon cream of tartar; 1 teaspoon cinnamon; ½ teaspoon nutmeg; ¼ teaspoon salt; 1 cup white chocolate chips

Description

Savor irresistible White Chocolate Pumpkin Snickerdoodles with this easy recipe Perfect for fall these treats blend spice and sweetness

Ingredients

Scale

½ cup unsalted butter

½ cup granulated sugar

½ cup packed brown sugar

1 cup pumpkin puree

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1 teaspoon cinnamon

½ teaspoon nutmeg

¼ teaspoon salt

1 cup white chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Mix in the pumpkin puree, egg, and vanilla extract until well combined.

In another bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, and salt.

Gradually mix the dry ingredients into the wet mixture until just combined. Fold in the white chocolate chips.

Scoop and roll the dough into balls, then roll each ball in a mixture of sugar and cinnamon.

Place the cookies on the prepared baking sheet and bake for 10-12 minutes.

Allow to cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Calories: 120 calories
Sugar: 8g
Fat: 5g
Saturated Fat: 5g
Carbohydrates: 19g
Fiber: 0g
Protein: 1g