Pumpkin White Chocolate Snickerdoodle Cookies
October 4, 2025
MAKES 12 COOKIES- 40 MIN + 40 MIN COOLING TIME – VEGETARIAN
ingredients
- 1 2/3 cup plus all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/2 teaspoon sea salt
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground nutmeg
- 4 ounces unsalted butter, softened
- 3/4 cup light brown sugar
- 3/4 cup cane sugar, divided
- 1 large egg
- 1/3 cup reduced pumpkin puree*
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- 2 teaspoons ground cinnamon
*Cook canned pumpkin on low heat for 35 mins, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.
directions
- In a bowl, whisk together the dry ingredients and set aside.
- Cream together butter, brown sugar, and 1/4 cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
- Stir in dry ingredients until just combined then add white chocolate chips.
- Chill cookie dough for 45 minutes then portion dough into roughly 3 tablespoons each.
- Combine remaining 1/2 cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
- Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350 degrees.
- To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies.
Recipe provided by INFRA