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Sweet, warming, and delicious White Chocolate Chai Pumpkin Snickerdoodles. Homemade snickerdoodle cookies, made with spiced pumpkin butter, and swirled with white chocolate chips. Each cookie dough ball is rolled through chai spiced sugar just before being baked to perfection. Each bite is soft and chewy with sweet notes of vanilla and chai.
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Cookie season is very much upon us and Iโm starting a little early. Because letโs be honest, you can already feel the holiday craze. Cookies are needed!
Itโs true, I was just talking to my mom and weโre both shocked at how soon the world seems to have moved into all things Christmas. What happened to Thanksgiving?
Either way, things are busy and some nights just need a good cookie. I made these with Thanksgiving in mind, but tonightโs a perfect night to test out the recipe, you know?
These are the perfect November cookie!
I made them with my favorite pumpkin butter and then swirled white chocolate chips into the cookie dough for a sweet holiday touch that feels extra special.
And then, chai spice. I know some might not consider these โchaiโ because thereโs no tea involved. But my spice blend uses all the same spices found in a warm cup of chai. Itโs the perfect spice blend and is so delicious when you roll these into pumpkin snickerdoodles.
The steps
Thankfully, if you want to bake these up tonightโฆthe process is simple.
As usual with most cookies, start out by beating the butter and sugar together. I love to use dark brown sugar for an added depth of flavor. Next, beat in the pumpkin butter, lots of vanilla, and an egg.
Next comes the dry ingredients. Once you mix everything in youโll have yummy pumpkin snickerdoodle cookie dough.
To make the dough even more delicious stir in a handful of white chocolate chips. They add a sweet specialness to every bite.
Moving onto the chai spiced sugar. This really is the heart of the recipe, and where a good amount of the warming flavors come from.
The spices include lots of cinnamon, ginger, cardamom, nutmeg, all-spice, and a tiny pinch of black pepper. Just add sugar to the mix to make it perfectly sweet! Itโs cinnamon sugar, just kicked up a notch.
Roll each cookie dough ball through the sugar, then place them on a baking sheet, flatten the dough balls down a bit and bake!
Everything about these cookies is delicious.ย Theyโre sweet, chewy, soft, cinnamony, and all things cozyโฆmy favorite word this time of year.
If you eat them warm, they really will melt in your mouth.
These arenโt your average cookies, but theyโre such a nice switch up! Bake them up tonight to enjoy, share them with family on Thanksgiving, and maybe even package them up in your Christmas cookie boxes. They really are loved by all!
Looking for other sweet pumpkin recipes? Here are my favorites:ย
Pumpkin Butter Chocolate Chip Blondies
Pumpkin Butter Chocolate Chip Cookies
Vanilla Chai Pumpkin Latte Cupcakes
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Lastly, if you make these White Chocolate Chai Pumpkin Snickerdoodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Chocolate Chai Pumpkin Snickerdoodles
Ingredientsย
- 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 , (see note)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour, (see note)
- 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
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
Instructionsย
- 1. Preheat the oven to 350ยฐ 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.ย Eat warm or let cool and then store in an airtight container for up to 4 days.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Would like to convert to gluten free flour- whatโs the weight of the all purpose flour?
Hi Lauren,
It’s 187.5 grams of flour. Please let me know if you have any other questions!
These were so delicious! My husband and baby boy loved them. I used pumpkin puree but squeezed out a good bit of the extra moisture. My cookies came out a little puffier and cakier than the ones in the picture but still so good.
Hey Abby,
Thanks for the thoughtful feedback after trying this recipe, Iโm happy to hear it was a win!
Happy Friday and have a great weekend!
These are my FAVORITE cookies to make. Everyone absolutely loves them and they are a staple in my house. They do come out fluffy and not quite as flat as yours. Any suggestions? I push them down before I put them in, but perhaps I need to squish them more?
Hey Savannah,
Happy Monday! I’m so glad to hear this recipe is always enjoyed. Thanks a lot for making it so often and your comment! Have you tried tapping the pan on the counter? That should help!