Ingredients
Scale
- All-purpose flour 2 3/4 cups
- Baking soda 1 teaspoon
- Cream of tartar 2 teaspoons
- Unsalted butter, softened 1/2 cup
- Granulated sugar 1 cup
- Pumpkin puree 1/2 cup
- White chocolate chips 1 cup
- Ground cinnamon 2 teaspoons
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a medium bowl, whisk together flour, baking soda, and cream of tartar.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the pumpkin puree until well combined.
- Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix. Fold in the white chocolate chips.
- Step 4: In a small bowl, combine cinnamon and 2 tablespoons of granulated sugar. Roll rounded tablespoons of dough into balls and then roll in the cinnamon-sugar mixture.
- Step 5: Place dough balls onto ungreased baking sheets, spacing them about 2 inches apart.
- Step 6: Bake for 8-10 minutes, or until the edges are lightly golden. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Store cooled cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- To gently warm leftover cookies, microwave them for about 5-10 seconds, being careful not to melt the white chocolate.
- Serve these snickerdoodles with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat.
- Chef's tip: For extra pumpkin flavor, add a pinch of ground nutmeg or cloves to the cinnamon-sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American