White Chocolate Pumpkin Chai Snickerdoodle Cookies

A mouthful in words and deliciousness! This white chocolate pumpkin chai snickerdoodle is all you’d ever want in a fall dessert. It’s the perfect combination of creamy white chocolate, chewy pumpkin cookie with cinnamon and spices. It’s pumpkin snickerdoodles on a whole other level!

White Chocolate PumpkinChai Snickerdoodle Cookies

These White Chocolate Pumpkin Chai Snickerdoodles are pumpkin snickerdoodles to the next level. Who doesn’t love chocolate in a cookie right?! And the smooth creamy of white chocolate does just the trick! They are so comforting, just like my Caramel Apple Pie Cookies.

Chai is slowly becoming one of my favorite things. Even in the peak of summer, my go-to drink at Starbucks is a hot Chai Tea Latte. It gives me life even on the hottest days. For some reason hot just tastes better. Just like cookies. Warm right out the oven with these cookies is the way to go. They are still slightly gooey on the inside and crispy edges on the outside. The best way to eat a cookie.

RELATED: Crockpot Lasagna Casserole

I love that this cookie is not overpowered by any one ingredient. You get hints of pumpkin with a little cinnamon, nutmeg, ginger, and bits of white chocolate. Mmmmm, so GOOD! All things fall into one dessert. (If you are looking for more fall desserts, check out 25 more delicious ones here!)

RELATED: Roasted Vegetable Baked Ziti

These cookies do take a little longer than most of my recipes only because you’ll want to chill these cookies at least 30 minutes. You can always start the day before and chill them overnight, but chilling is mandatory. It allows the cookie dough to firm up a bit and make them perfect for rolling into balls and then into cinnamon sugar. But most importantly, it lets all those flavors meddle together for the ultimate cookie combination.

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• White Chocolate Cranberry Bundt Cake
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Print

White Chocolate Pumpkin Chai Snickerdoodle

Ingredients

• 1/2 cup butter
• 1 cup granulated sugar
• 1/4 cup brown sugar
• 1 1/2 cup flour
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 tbsp pumpkin puree
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1 tsp vanilla extract
• 1/4 tsp baking soda
• 3/4 cup white chocolate chips

Sugar Coating:

• 1/3 cup cinnamon sugar

Instructions

1. Bake 350F. Chill at least mins. bake 10 mins

2. In a large bowl, beat together the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add in the vanilla extract and pumpkin puree. Whisk until smooth and set aside.

3. In a medium bowl, whisk dry ingredients together: the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.

4. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips.

5. Cover the dough and chill for 30 minutes, or overnight. Chilling is highly recommended.

6. Preheat oven to 350F. Line baking sheet with parchment. Use a small bowl and add 1/3 cup of cinnamon sugar or make your own (1 tsp of ground cinnamon and 1/3 cup of sugar.)

7. Scoop out a tablespoon of dough and roll it into a ball. Roll dough and coat in cinnamon sugar and then place on parchment paper. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

8. Bake the cookies for 10 minutes. The cookies may look very soft and underbaked. Keeping them in the oven for longer may dry them out. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

9. Allow the cookies to cool for 10 minutes before transferring to a wire rack. The longer the cookies cool, the chewier they will be.

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