White Chocolate Chai Pumpkin Snickerdoodles.
Ingredients
- 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
- 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
Shop ingredients
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Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
- 2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Add the pumpkin butter, egg, and vanilla and beat until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Fold in the white chocolate.
- 3. To make the chai spice sugar, combine all ingredients in a shallow bowl.
- 4. Roll the dough into rounded 1 tablespoon size balls and then roll through the chai sugar. Place 2 inches apart on the prepared baking sheet. Using the palm of your hand, gently flatten the dough balls down a little.
- 5. Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and then store in an airtight container for up to 4 days.
Source
Original recipe: View Original