White Chocolate Chai Pumpkin Snickerdoodles Recipe

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Warm White Chocolate Chai Pumpkin Snickerdoodles are delicious. White chocolate-chip spiced pumpkin butter snickerdoodles. Each cookie dough ball is rolled in chai spiced sugar before baking perfectly. Each chewy bite tastes like vanilla and chai.  

– 1 stick (8 tablespoons) salted butter – 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 chip – CHAI SUGAR – 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

Ingredient

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Heat the oven to 350°F. Parchment a baking sheet. Mix butter, brown sugar, and granulated sugar in a large bowl.  

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Step 1

Instructions

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Add pumpkin butter, egg, and vanilla and mix. Add flour, baking soda, powder, cinnamon, and salt. Mix with white chocolate. 

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Step 2

Make chai spice sugar by mixing all ingredients in a shallow bowl. Round the dough into 1 tablespoon balls and roll in chai sugar.  

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Step 3

On prepared baking sheet, space 2 inches apart. Just slightly flatten the dough balls with your palm. 

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Step 4

Bake 8 minutes. Flatten the baking sheet by tapping it twice on the counter after removing it from the oven. 

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Step 5

Return the cookies to the oven for another 2-3 minutes until the borders are just starting to firm but the centre is still doughy.   

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Step 6

Leave cookies on baking sheet to cool. While on the baking pan, they will cook slightly. Serve warm or cool and keep in an airtight jar for 4 days.  

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Step 7

Floral Separator

Also see

Chocolate Almond Butter Cookies Recipe