Description
A delightful twist on the classic snickerdoodle, combining the rich flavors of white chocolate, pumpkin, and chai spices for a perfect fall treat.
Ingredients
Scale
-
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin butter (see note)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (see note)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
- Chai Sugar:
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1 tiny pinch black pepper
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream Butter and Sugars: In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients: Mix in pumpkin butter, egg, and vanilla extract until well combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add this mixture to the wet ingredients.
- Fold in White Chocolate: Gently fold in the white chocolate chips until evenly distributed.
- Shape and Coat: Roll dough into balls, then coat in the chai sugar mixture. Place on the prepared baking sheet.
- Bake: Bake for 10-12 minutes until edges are lightly golden.
Notes
Tips for sourcing pumpkin butter and flour alternatives.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
Keywords: White Chocolate Chai Pumpkin Snickerdoodles