Go Back
+ servings
White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com
Print Recipe
4.36 from 529 votes

White Chocolate Chai Pumpkin Snickerdoodles

Sweet, warming, and delicious. Each bite is soft and chewy with sweet notes of vanilla and chai!
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 18 cookies
Calories: 166kcal

Ingredients

Chai Sugar

Instructions

  • 1. Preheat the oven to 350° 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. Eat warm or let cool and then store in an airtight container for up to 4 days.

Notes

Pumpkin Butter: if you don't have pumpkin butter, use 1/3 cup canned pumpkin puree, but blot away any excess water/moisture with a paper towel to remove the added moisture. 
Flour: if the dough is feeling too sticky to touch, add 2-6 tablespoons additional flour.

Nutrition

Calories: 166kcal