I am a firm believer that the snickerdoodle is the perfect canvas for creative fall flavors, and this recipe for White Chocolate Chai Pumpkin Snickerdoodles is my masterpiece. It’s a spectacular cookie that combines the soft, chewy texture of a classic snickerdoodle with the warm, aromatic spices of chai and the earthy sweetness of pumpkin. Each bite is a cozy, delicious hug.
You are going to be completely obsessed with this recipe. The dough is made with pumpkin butter, which gives it an incredibly moist texture and a concentrated pumpkin flavor. The addition of creamy white chocolate chips is the perfect sweet contrast to the warm spices. Rolled in a fragrant chai sugar, these cookies bake up with a beautifully crackled top and a melt-in-your-mouth center.
The Ingredients for Your Chai Pumpkin Cookies
- 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
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour
- 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
How to Create Your White Chocolate Chai Pumpkin Snickerdoodles
Step 1: Make the Cookie Dough
First, in a large bowl, use an electric mixer to beat together the room temperature butter, brown sugar, and ¼ cup of granulated sugar until combined and fluffy. Beat in the pumpkin butter, the egg, and the vanilla extract until everything is well mixed.
Step 2: Combine the Dry Ingredients and Chill
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, ½ teaspoon of cinnamon, and the kosher salt. Gradually add the dry ingredients to the wet pumpkin mixture, mixing until just combined. Gently fold in the white chocolate chips. Cover the dough and chill it in the refrigerator for at least 30 minutes to firm up.
Step 3: Make the Chai Sugar and Bake
While the dough is chilling, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a small, shallow bowl, mix together all the ingredients for the chai sugar. Once the dough is chilled, roll it into rounded tablespoon-sized balls. Roll each ball generously in the chai sugar until it’s completely coated. Place the balls about 2 inches apart on the prepared baking sheet.
Step 4: Flatten and Bake to Perfection
Gently flatten the dough balls slightly with the bottom of a glass. Bake for 8 minutes. Remove the pan from the oven and firmly tap it on the counter a couple of times. This helps to create a denser, chewier cookie with those signature crinkles. Return the pan to the oven and bake for another 2-3 minutes, until the edges are just set but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.
My Best Tips for These Snickerdoodles
My Secret for the Best Flavor and Texture
Using pumpkin butter instead of pumpkin puree is the key to an intensely flavorful and perfectly chewy cookie. Pumpkin butter has a much lower water content and a more concentrated, spiced flavor than puree, which prevents the cookies from becoming too cakey and ensures a rich pumpkin taste in every bite.
Don’t Skip the Chill
Chilling the dough is a crucial step for this recipe. The dough is naturally soft due to the pumpkin butter, and chilling it for at least 30 minutes makes it much easier to handle and roll. It also helps to control the spread of the cookies, ensuring they bake up thick and chewy rather than thin and crispy.
The Pan-Banging Trick
The technique of tapping the pan on the counter midway through baking is a brilliant trick for achieving that perfect snickerdoodle texture. It gently deflates the cookies, forcing the air out and creating a denser, chewier center with beautiful crackles on top.
Delicious Variations to Try
These White Chocolate Chai Pumpkin Snickerdoodles are a fantastic starting point for your own creative twists. You could substitute the white chocolate chips with butterscotch chips, cinnamon chips, or even chopped pecans for a different flavor and texture. If you don’t have all the individual spices for the chai sugar, you can use a pre-made pumpkin pie spice blend as a base and add a little extra ginger and cardamom.
FAQs
Can I use pumpkin puree instead of pumpkin butter?
You can, but the texture of the cookies will be different. If you use pumpkin puree, it’s essential to blot it very well with paper towels to remove as much excess moisture as possible. Otherwise, your cookies will likely be more cakey than chewy.
Why the pinch of black pepper in the chai sugar?
The tiny pinch of black pepper is a traditional ingredient in many chai spice blends. It doesn’t make the cookies taste spicy, but it adds a subtle warmth and complexity that enhances the other spices and makes them “pop.”
How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 5 days. Their soft and chewy texture holds up very well, making them a great make-ahead treat.
White Chocolate Chai Pumpkin Snickerdoodles
- Total Time: 56
- Yield: 24 cookies 1x
Description
These spectacular White Chocolate Chai Pumpkin Snickerdoodles combine the soft, chewy texture of a classic snickerdoodle with the warm, aromatic spices of chai and the earthy sweetness of pumpkin. The dough, made with rich pumpkin butter and studded with creamy white chocolate chips, is rolled in a fragrant chai sugar, resulting in a beautifully crackled cookie with a melt-in-your-mouth center.
Ingredients
Cookie Dough
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
1 large egg
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
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
Make the Cookie Dough:
In a large bowl, beat together the butter and both sugars until fluffy. Beat in the pumpkin butter, egg, and vanilla.
Combine the Dry Ingredients and Chill:
In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Fold in the white chocolate chips. Cover and chill the dough for at least 30 minutes.
Make the Chai Sugar and Bake:
Preheat your oven to 350°F (175°C). In a small bowl, mix together all the ingredients for the chai sugar. Roll the chilled dough into tablespoon-sized balls and coat them generously in the chai sugar. Place them about 2 inches apart on a parchment-lined baking sheet.
Flatten and Bake to Perfection:
Gently flatten the dough balls. Bake for 8 minutes, then remove the pan and firmly tap it on the counter a couple of times. Return to the oven and bake for another 2-3 minutes, until the edges are set but the centers are still soft. Let the cookies cool on the baking sheet for a few minutes.
Notes
Pumpkin Butter is Key:
Using pumpkin butter instead of pumpkin puree is the secret to an intensely flavorful and perfectly chewy cookie. Its lower water content prevents the cookies from becoming cakey and provides a concentrated pumpkin taste.
The Pan-Banging Trick:
Tapping the pan on the counter midway through baking is a brilliant trick for achieving a denser, chewier center and those signature snickerdoodle crackles on top.
Storage:
These cookies store well in an airtight container at room temperature for up to 5 days, maintaining their soft and chewy texture.
- Prep Time: 15
- Cook Time: 11
- Category: Dessert, Cookie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 12g
- Sodium: 45mg
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg
Keywords: pumpkin snickerdoodles, chai spice cookies, white chocolate pumpkin cookies, fall cookies, chewy cookies, pumpkin butter
