🎃 White Chocolate Pumpkin Snickerdoodles 🎃
Ingredients
For the Dough:
½ cup (1 stick) unsalted butter, softened
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
â…“ cup pumpkin puree (not pie filling)
1 tsp vanilla extract
For the Dry Mix:
1¾ cups all-purpose flour
1½ tsp pumpkin pie spice
1 tsp ground cinnamon
½ tsp ground cardamom
¼ tsp ground ginger
¼ tsp ground cloves
½ tsp baking powder
¼ tsp baking soda
¼ tsp fine sea salt
For the Swirl & Coating:
4 oz white chocolate, chopped or chips
¼ cup granulated sugar + 1½ tsp cinnamon (for rolling)
Instructions
Cream the Base
In a large bowl, beat softened butter, brown sugar, and ¼ cup granulated sugar until fluffy — about 2 minutes. Add egg, pumpkin, and vanilla; beat until smooth and fully incorporated.
Whisk the Spices
In a separate bowl, sift together flour, pumpkin pie spice, cinnamon, cardamom, ginger, cloves, baking powder, baking soda, and salt. Gradually add to wet ingredients, mixing just until no dry streaks remain.
Melt & Swirl
Melt white chocolate in 20-second bursts in the microwave, stirring until smooth. Let cool slightly. Drizzle over dough and gently fold 3–4 times with a spatula — don’t overmix; you want ribbons, not uniform color.
Chill Briefly (Optional)
If dough feels sticky, refrigerate 10 minutes — otherwise, skip. Scoop 1½-tablespoon balls and roll between palms to smooth.
Roll in Spice Sugar
Combine ¼ cup sugar and 1½ tsp cinnamon in a shallow dish. Roll each dough ball generously in the mixture until fully coated.
Bake to Perfection
Place dough balls 2 inches apart on a parchment-lined baking sheet. Bake at 350°F (175°C) for 10–12 minutes — edges should be set, centers soft. They’ll firm up as they cool.
Cool & Enjoy
Let rest on baking sheet 5 minutes before transferring to a wire rack. Best served slightly warm with a glass of spiced chai or cold milk.
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