White Chocolate Chai Pumpkin Snicker doodles Recipe :- White Chocolate Chai Pumpkin Snickerdoodles are a delectable treat that are sweet, comforting, and delightful. White chocolate chips are used to create a swirl pattern on homemade snickerdoodle cookies that are cooked with pumpkin butter that has been spiced.
White Chocolate Chai Pumpkin Snicker doodles Recipe
Immediately prior to being baked to perfection, each cookie dough ball is rolled through chai spiced sugar. There are lovely overtones of vanilla and chai in each bite, and each piece is smooth and chewy.
Ingredients
- 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
Instructions
Preheat the oven to 350 degrees Fahrenheit. Place parchment paper on a baking pan and set it aside.
Combine the butter, brown sugar, and granulated sugar in a large mixing basin and beat them together until they are completely incorporated.
Also see :-Chewy Frosted Cinnamon Swirl Snickerdoodles Recipe
While beating, incorporate the pumpkin butter, egg, and vanilla extract into the mixture. Flour, baking soda, baking powder, cinnamon, and salt should be added to the mixture. The white chocolate should be folded in.
The chai spice sugar can be made by combining all of the ingredients in a basin that is not too deep.
Form the dough into balls that are approximately one tablespoon in size, and then roll them into the chai cinnamon sugar.
On the baking sheet that has been prepared, place about 2 inches apart. A slight flattening of the dough balls can be accomplished by using the palm of your hand.
Bake for a total of eight minutes. After removing the pan from the oven, flatten the cookies by tapping the baking sheet on the counter two times during the process.
After returning the cookies to the oven, continue baking them for an additional two to three minutes, or until the edges of the cookies have just begun to firm but the center is still doughy.
The cookies should be allowed to cool on the baking pan. During the time that they are sitting on the baking sheet, they will continue to cook slightly. Once it has cooled, you can either consume it warm or keep it in an airtight jar for up to four days.
Nutrition Information (Per Serving)
- Calories: 190
- Total Fat: 11g
- Saturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 5mg
- Sodium: 110mg
- Total Carbohydrates: 21g
- Dietary Fiber: 2g
- Sugars: 13g
- Protein: 4g
Notes
Pumpkin Butter: If you do not have pumpkin butter, you may substitute it with a third cup of canned pumpkin puree. However, when using canned pumpkin puree, make sure to remove any excess water or moisture by blotting it with a paper towel.
In the event that the dough is too sticky to the touch, you should add an additional two to six tablespoons of flour.
