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White Chocolate Chai Pumpkin Snickerdoodles

White chocolate chai pumpkin snickerdoodle cookie leaning against a ceramic mug filled with a frothy drink.
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White Chocolate Chai Pumpkin Snickerdoodles are soft, chewy fall cookies infused with pumpkin butter, cozy chai spices, and melty white chocolate chips—perfect for holidays, gatherings, or chilly evenings at home.

Ingredients

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  • 1/2 cup unsalted butter, softened
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin butter (or pumpkin purée with moisture blotted)
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour (add 2–6 tbsp more if dough is sticky)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 cup white chocolate chips or chunks
  • Chai Sugar Coating:
  • 1/2 cup granulated sugar
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp cardamom
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/8 tsp black pepper

Instructions

  1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
  2. Cream together butter, brown sugar, and granulated sugar in a mixing bowl until fluffy.
  3. Add the pumpkin butter, egg, and vanilla extract. Mix well.
  4. In a separate bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing to form a soft dough.
  6. Fold in the white chocolate chips or chunks.
  7. In a small bowl, mix all the chai sugar coating ingredients together.
  8. Roll dough into tablespoon-sized balls and coat them in the chai sugar blend.
  9. Place balls 2 inches apart on the prepared baking sheet and gently flatten with your hand.
  10. Bake for 8 minutes, remove from the oven, tap baking sheet on the counter, then return to bake for 2–3 more minutes.
  11. Let cookies cool on the baking sheet before serving or storing.

Notes

  • For extra flavor, use dark brown sugar instead of light.
  • Chill dough for 20 minutes before baking for thicker cookies.
  • Add extra flour if dough feels too sticky to roll.
  • Freeze dough balls for up to 2 months—bake from frozen with 2 extra minutes.
  • Store cookies in an airtight container at room temperature for up to 4 days.

Nutrition

Find it online: https://recipeeasily.com/white-chocolate-chai-pumpkin-snickerdoodles/