White Chocolate Pumpkin Snickerdoodles

1

These aren’t your average snickerdoodles; they’re a decadent fall fusion. Starting with a base of brown sugar and butter. The dough gets its famously soft and chewy texture from a combination of all purpose flour and almond flour. The subtle nuttiness of the almond flour complements the warmth of the pumpkin and spice beautifully!

The heart of this cookie is, of course, the pumpkin and spice. The dough is infused with a fragrant blend of pumpkin spice. Delivering the classic, comforting aroma of autumn baking. What truly sets this snickerdoodle apart is its signature finish.

The final result is a cookie that is irresistible from the first bite. They emerge from the oven pillowy-soft with those characteristic snickerdoodle cracks. The richness of the white chocolate. The autumnal flavor of the pumpkin spice coating all come together in a perfectly balanced treat.

Each ball of dough is dredged in a special mixture of granulated sugar blended with even more pumpkin spice. Crunchy crust that gives way to the incredibly soft, pumpkin-infused center.

If you like this recipe, you will also love my Pumpkin Cheesecake Snickerdoodles or my Easy Pumpkin Cream Cheese Swirl Muffins.

Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe! LOVE YOUR LIFE!

White Chocolate Pumpkin Snickerdoodles

• Print
• Rate
• Share

  • Pin
  • Share
  • Tweet
  • Email

Servings: 16

Prep Time: 50 minutes mins

Cook Time: 10 minutes mins

Total Time: 1 hour hr

These pumpkin snickerdoodles are perfectly flavored with white chocolate chips and pumpkin spice. There is no better fall treat!

Equipment

• large rimmed baking sheet
• Large mixing bowl
• medium mixing bowl
• electric hand mixer
• Wire rack

Ingredients 

US CustomaryMetric

• 1/2 cup butter, room temp
• 3/4 cup brown sugar
• 1/4 cup pumpkin puree
• 2 tsp vanilla extract
• 1 tbs arrowroot powder (or cornstarch)
• 1 cup all purpose flour
• 3/4 cup almond flour
• 2 tsp pumpkin spice
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup white chocolate chips

Pumpkin Spice Sugar:

• 2 tsp pumpkin spice
• 3 tbs sugar

Instructions

• Preheat oven to 350℉. Line a large rimmed baking sheet with parchment paper.
• In a large bowl using a hand held mixer, cream the butter and brown sugar together until light and fluffy. Next, add in the pumpkin puree, vanilla, arrowroot powder and beat together until combined.
• In medium bowl, whisk together the flour, almond flour, pumpkin spice, baking soda and salt until combined. Add the flour mixture into the wet mixture. Use a spatula to combine. Fold in the white chocolate, you may need to use your hands. Refrigerate the dough for 45 minutes. Next form 2 tablespoons size balls and dredge them in the pumpkin spice-sugar mixture. Put the cookies onto the baking sheet, press them down slightly. Bake for 10-11 minutes. Transfer cookies to a wire rack to allow to cool.

Notes

You may also like these Flourless Pumpkin Brownies

1. Store leftovers in an airtight container on your counter.
2. If you want these cookies to be gluten free, use gluten free all purpose flour.

Nutrition

Calories: 224kcal | Carbohydrates: 27g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 18mg | Sodium: 166mg | Potassium: 68mg | Fiber: 1g | Sugar: 19g | Vitamin A: 778IU | Vitamin C: 0.3mg | Calcium: 50mg | Iron: 1mg

Author: Stella Drivas