Pumpkin White Chocolate Snickerdoodles
The best snickerdoodle cookie made with pumpkin and white chocolate chips
Servings: 20 cookies
Calories: 163kcal
Ingredients
- ½ cup unsalted butter melted
- ¼ cup brown sugar
- ½ cup sugar
- 1 teaspoon vanilla extract
- 6 tablespoons pumpkin puree
- 1 1/2 cups all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- ½ cup white chocolate chips
- ½ cup cinnamon sugar (½ cup sugar + 1 teaspoon cinnamon)
Instructions
- In a medium bowl, whisk together butter, brown sugar, sugar, pumpkin and vanilla until smooth.
- In a large bowl, mix flour, salt, baking powder, baking soda, cinnamon, and pie spice.
- Add pumpkin mixture to flour mixture. Fold in white chocolate chips. Chill for at least 30 minutes.
- Preheat oven to 350 F . Line a large baking sheet with parchment paper or a nonstick baking mat. Put the cinnamon sugar into a small bowl.
- Form 1 ½-inch balls from the dough, and roll each one in the cinnamon sugar. Arrange on baking sheet 2 inches apart and flatten slightly.
- Bake for 10 min and then cool for 10 min before transferring to a wire rack. Serve & enjoy!
Nutrition
Calories: 163kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Cholesterol: 17mg | Sodium: 142mg | Potassium: 45mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1150IU | Vitamin C: 0.8mg | Calcium: 20mg | Iron: 0.7mg | Net Carbs: 22g