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White Chocolate Pumpkin Snickerdoodles

White chocolate pumpkin snickerdoodles with classic cinnamon-sugar crinkles and melty white chocolate chips. The pumpkin puree adds a soft, tender bite while the cookies bake to set edges at 375°F.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
cookie dough
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 tsp vanilla
  • 1 cup white chocolate chips
rolling
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 375°F and line baking sheets. The pan should be ready and cool enough to handle once the oven reaches temperature.
  2. Blot the pumpkin very dry. You should see the puree look less wet so the dough holds its shape.
Make the dough
  1. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Whisk until evenly combined with no visible spice clumps.
  2. Beat softened unsalted butter and granulated sugar until very fluffy, then add the egg, pumpkin puree, and vanilla. Mix just until smooth and lighter in color.
  3. Fold the flour mixture into the wet ingredients, then fold in the white chocolate chips. Stop mixing as soon as no dry streaks remain so the cookies stay tender.
Roll and bake
  1. Roll about 1 1/2 tablespoon balls in the cinnamon-sugar mixture (sugar, cinnamon, and pumpkin pie spice). Coat the tops and sides so they look crinkled and speckled after baking.
  2. Bake for 10-12 minutes at 375°F until crinkled and edges are set. Look for set edges and pale centers that finish baking as they cool.

Notes

For the best crinkle, use blotted-dry pumpkin and roll dough balls quickly in the cinnamon-sugar mixture before baking. Store cookies in an airtight container at room temperature for up to 4 days, or freeze baked cookies up to 2 months. For a lower-sugar option, reduce granulated sugar slightly (and consider using a 1:1 baking sweetener) while keeping the rolling coating ratios the same.