Pumpkin Snickerdoodles with White ChocolateCourse: DessertCuisine: AmericanDifficulty: Easy
I am a big fan of Half Baked Harvest. I love a lot of her baking ideas and recipes. This recipe doesn’t disappoint. It has pumpkin butter not pumpkin puree so if you are not a big pumpkin fan you will love these. We love all things pumpkin so these were gobbled up in no time. The Chai spice you roll the cookies in, is out of this world. The house smells so inviting and cozy. These have become a holiday favorite and my kids love to dunk them into homemade hot cocoa.
1 stick salted butter at room temperature
1/4 cup sugar
1/2 cup lightly packed brown sugar (light or dark)
1/3 cup pumpkin butter (Stonewall Kitchen Maple Pumpkin Butter)
1 lg egg
2 teaspoons vanilla
1 3/4 cups flour
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon cinnamon
1/2 teaspoon kosher salt
1/2 cup white chocolate chips
- Chai Sugar
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1 tiny pinch fresh black pepper
- Preheat oven to 350 and line 2 baking sheets with parchment paper.
- In a large bowl, beat together the butter with the sugars until combined. Add the pumpkin butter, egg and vanilla and beat until combined.Add the flour, baking soda, baking powder, cinnamon and salt. Fold in the white chocolate chips.
- To make the chai spice sugar: combine all ingredients in a shallow bowl. Mix well.
- Roll the dough into rounded balls about 1 Tablespoon and then roll in sugar spice mixture. Place on a cookie sheet about 2 inches apart and lightly with your hand flatten each cookie.
- Bake for 8 minutes, remove from oven and tap the baking sheet twice on the counter to flatten. Return to oven and back for 2-3 minutes until cookies are just beginning to set and the middle is still soft. They will continue to cook as they sit on baking sheet. Allow to sit on baking sheet for 10 minutes. Eat warm or allow to cool. Store in a n airtight container for up to 4 days.