Pumpkin Spice White Chocolate Snickerdoodles

Pumpkin Spice White Chocolate Snickerdoodles
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These little cookies are sort of like snickerdoodles pumped up on fall themed steroids. Truly! This little cookie is going to offer you all of the chewy goodness of a regular snickerdoodle, while being loaded with white chocolate and rolled in pumpkin pie spice. These flavors are a match made in heaven, gang. They really are.

Make them, my friends. Make them because it’s fall! Can you believe it!

Pumpkin Spice White Chocolate Snickerdoodles Jamie Cooks It Up!!

Pumpkin Spice White Chocolate Snickerdoodles
PRINT RECIPE

Time: 1 hour
Yield: 48 cookies
Recipe taken from my Snickerdoodle recipe, based on an idea from Lil Luna

COOKIES:
1 C butter, softened
1 1/2 C sugar
2 eggs
3 C flour
2 tsp cream of tartar
1 tsp baking soda
2 tsp baking powder
1/8 tsp salt
1 1/2 C white chocolate chips

COATING:
4 Tb sugar
1 Tb cinnamon
1 tsp pumpkin pie spice (don’t have any? click here to make your own)

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1. Preheat your oven to 350 degrees.
2. Into your stand mixer place 1 cup butter and 1 1/2 cups sugar. Cream the two together for about 2 minutes.
3. Add 2 eggs and cream the mixture for another 2 minutes.

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4. Into a medium-sized mixing bowl place 3 cups flour, 2 teaspoons cream of tartar, 1 teaspoons baking soda, 2 teaspoons baking powder and 1/8 teaspoon salt. Toss them around a bit with a fork to be sure they are well combined. Add these dry ingredients to the butter mixture. Mix for about 1 minute to combine.

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5. Add 1 1/2 cups white chocolate and mix just until combined.

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6. Into a small bowl place 4 tablespoons sugar, 1 tablespoon cinnamon and 1 teaspoon pumpkin pie spice. Stir to combine.

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7. Roll the dough into 1 or 2 inch balls (depending on how large a cookie you like) and roll them in the sugar and spice mixture.

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8. Spray a large cookie sheet with cooking spray and place the covered dough balls out evenly onto it.

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9. Bake for 7-8 minutes, or just until the top of the cookies start to crack. Take them out of the oven and allow them to keep cooking while they sit on the sheet for about 2 minutes.

Pumpkin Spice White Chocolate Snickerdoodles

Serve…

Pumpkin Spice White Chocolate Snickerdoodles!

…and enjoy!

 



Post a comment!

8 Comments

  1. 1
    Laurie Shackelford
    October 3, 2014 at 12:53 pm

    hyper link for pumpkin spice is not working- would really like please

    • 2
      Jamie
      October 4, 2014 at 11:30 am

      Laurie,
      Thanks for letting me know. I have added the link.
      All the best,
      ~Jamie

  2. 3
    Patty
    October 5, 2014 at 5:36 pm

    My daughter and I made these today. They are delicious!!!

  3. 4
    Sarah
    October 5, 2014 at 6:59 pm

    The instructions don’t match the ingredient list ( amt of baking soda) and you never say when to add the cream of tartar.

  4. 5
    Lisa
    October 7, 2014 at 12:29 pm

    When you say add 2 eggs and “cream”…do you mean “cream of tartar”? Also, ingredients list ONE teaspoon baking soda and directions have TWO teaspoons……clarify, please! Plan to make these and need to know!

    • 6
      Jamie
      October 7, 2014 at 12:51 pm

      Hi Lisa,
      The reference to “cream” in the 3rd step is referring to creaming the mixture. The cream of tartar gets added in step 4 with the other dry ingredients. Sorry about the error with the amount of baking soda. If you look through the ingredient list again you will see it has been fixed. You only need 1 teaspoon. Best of luck to you. Hope you enjoy the cookies!
      ~Jamie

  5. 7
    Lisa
    October 8, 2014 at 1:04 pm

    Thank you so much for your response! These are headed to a bake sale! :):)

  6. 8
    Mike
    November 2, 2014 at 2:56 pm

    Jamie, these are fantastic. My Mom made them a few weeks ago, and today I made them for some friends. Absolutely amazing, thank you!

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