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