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White Chocolate Chai Pumpkin Snickerdoodles

White Chocolate Chai Pumpkin Snickerdoodles
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White Chocolate Chai Pumpkin Snickerdoodles blend warm chai spices with creamy white chocolate and pumpkin to create soft, chewy cookies perfect for fall. These cookies offer a delightful balance of seasonal flavors and comforting texture, making them a cozy treat ideal for holiday gatherings or satisfying snack cravings.

Ingredients

Scale

Main Ingredients

  • 1 cup pumpkin puree (pure, not pumpkin pie filling)
  • 1 cup white chocolate chips or chunks
  • 2 ½ cups all-purpose flour (or one-to-one gluten-free baking flour blend for gluten-free option)
  • 1 tsp baking soda
  • ½ cup granulated sugar, plus extra for coating
  • ½ cup brown sugar, packed
  • 1 cup (2 sticks) unsalted butter, softened (or coconut oil for vegan option)
  • 1 large egg (or flax egg/chia egg for vegan option)
  • 1 tsp vanilla extract
  • ½ tsp sea salt

Chai Spice Blend

  • 2 tsp ground cinnamon
  • ¼ tsp ground cardamom (plus a pinch for coating)
  • ¼ tsp ground ginger
  • ⅛ tsp ground cloves
  • ⅛ tsp ground nutmeg

Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 1 tsp ground cinnamon
  • Pinch of ground cardamom

Instructions

  1. Prepare the Chai Spice Sugar Coating: Mix ½ cup granulated sugar with 1 tsp ground cinnamon and a pinch of ground cardamom in a small bowl. Set aside for rolling the cookie dough later to create the signature snickerdoodle crust.
  2. Cream Butter and Sugars: In a large bowl, beat softened butter with ½ cup granulated sugar and ½ cup packed brown sugar until fluffy and pale, ensuring the right texture and sweetness for the cookies.
  3. Add Wet Ingredients: Stir in 1 cup pumpkin puree, 1 large egg, and 1 tsp vanilla extract until smooth and well combined, infusing the dough with moisture and flavor.
  4. Combine Dry Ingredients: In another bowl, whisk together 2 ½ cups flour, 1 tsp baking soda, chai spices (2 tsp cinnamon, ¼ tsp cardamom, ¼ tsp ginger, ⅛ tsp cloves, ⅛ tsp nutmeg), and ½ tsp sea salt to create a balanced spice profile and proper structure.
  5. Mix Dry and Wet Ingredients: Gradually add the dry mixture into the wet ingredients, stirring just until combined to avoid overworking the dough which could make the cookies tough.
  6. Fold in White Chocolate Chips: Gently fold in 1 cup white chocolate chips or chunks evenly throughout the dough, ensuring sweet pockets in every bite.
  7. Shape and Coat the Cookies: Form dough balls roughly the size of a tablespoon, then roll each ball in the prepared chai spice sugar coating to create a flavorful outer layer.
  8. Bake to Perfection: Place coated dough balls on a lined baking sheet and bake at 350°F (175°C) for 10 to 12 minutes, until edges are set but the centers remain soft.
  9. Cool and Enjoy: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, preserving their chewy texture.

Notes

  • Use pure pumpkin puree, not pumpkin pie filling, to avoid added sugars and spices.
  • Do not overmix the dough; stir just until dry ingredients disappear to keep cookies tender.
  • Chill dough for 30 minutes if time allows to prevent spreading and intensify flavors.
  • Measure flour accurately by spooning and leveling to avoid dry cookies.
  • Bake on the middle rack to ensure even cooking and well-formed edges.

Nutrition

Keywords: white chocolate snickerdoodles, chai pumpkin cookies, fall cookies, pumpkin snickerdoodles, chai spice cookies, gluten free pumpkin cookies

Find it online: https://gourmetglazing.com/white-chocolate-chai-pumpkin-snickerdoodles/