Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips, chopped
Instructions
- Step 1: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Step 2: In a medium bowl, whisk together flour, baking soda, and salt.
- Step 3: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and vanilla extract.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chopped white chocolate chips.
- Step 5: Roll dough into 1-inch balls and place on prepared baking sheets. Sprinkle with cinnamon-sugar mixture (optional – mix cinnamon and sugar).
- Step 6: Bake for 10-12 minutes, or until 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.
- For a warm, gooey treat, microwave a single cookie for 5-10 seconds.
- These snickerdoodles are delicious served with a scoop of vanilla ice cream and a sprinkle of cinnamon.
- To enhance the pumpkin flavor, add a pinch of pumpkin pie spice to the cinnamon-sugar topping before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American