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White Chocolate Chai Pumpkin Snickerdoodles

White Chocolate Chai Pumpkin Snickerdoodles
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White Chocolate Chai Pumpkin Snickerdoodles are soft, chewy cookies that blend warmly spiced chai flavors with the rich sweetness of pumpkin and luscious white chocolate. Perfect for cozy autumn days, these treats offer a tender crumb with a lightly crisp exterior and melty white chocolate pockets, making them an irresistible seasonal delight.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour (or 1-to-1 gluten-free baking flour for gluten-free option)
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 ½ teaspoons chai spice blend (cinnamon, cardamom, ginger, cloves, nutmeg)

Wet Ingredients

  • 1 cup pumpkin puree (canned or fresh)
  • ½ cup unsalted butter, softened (or coconut oil for vegan version)
  • 1 cup granulated sugar
  • 1 large egg (or flax egg for vegan version)
  • 1 teaspoon vanilla extract

Add-ins and Coating

  • 1 cup white chocolate chips (dark or semi-sweet chocolate chips as an alternative)
  • ¼ cup cinnamon sugar (for coating)

Instructions

  1. Prepare the Dough: Cream together softened butter and sugar until light and fluffy to build a tender crumb. Mix in the egg, vanilla extract, and pumpkin puree until fully combined, adding moisture and subtle sweetness.
  2. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and chai spice blend. Sift if desired to distribute spices evenly.
  3. Mix Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently until just combined to avoid toughness. Fold in white chocolate chips carefully for even distribution.
  4. Chill the Dough: Wrap the dough and refrigerate for at least 30 minutes to facilitate easier rolling and deepen the flavors.
  5. Shape and Coat: Preheat the oven to 350°F (175°C). Roll dough into balls and toss each in cinnamon sugar before placing on a baking sheet to create a classic snickerdoodle exterior.
  6. Bake to Perfection: Bake for 10–12 minutes until edges are slightly golden but centers remain soft. Let cool briefly on the sheet before transferring to a wire rack to finish cooling.

Notes

  • Use room temperature ingredients for smoother mixing and uniform dough.
  • Don’t skip chilling; it solidifies fats and hydrates flour for better texture and flavor.
  • Measure flour by spooning and leveling to avoid dense cookies.
  • Use fresh chai spices for the best warming aroma and taste.
  • Slightly underbaking yields softer, chewier cookies that set as they cool.

Nutrition

Keywords: White chocolate, chai, pumpkin, snickerdoodles, cookies, autumn, cozy, spiced, dessert, gluten-free option

Find it online: https://marygourmet.com/white-chocolate-chai-pumpkin-snickerdoodles/