White Chocolate Chip Pumpkin Snickerdoodles
 
Prep time
Cook time
Total time
 
A soft cinnamon snickerdoodle with a hint of pumpkin. White chocolate chips are sprinkled throughout for extra sweetness. Welcome fall!
Author:
Recipe type: Dessert
Serves: 24
Ingredients
  • 1 egg yolk
  • ½ cup sugar, plus 3 tablespoons more for coating
  • ¼ cup brown sugar
  • 1 stick butter, room temperature
  • 1 teaspoon vanilla
  • ½ cup canned pumpkin
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cream of tartar
  • ½ teaspoon xanthan gum (if your flour doesn't already include it)
  • 1 teaspoon cinnamon, plus 3 tablespoons more for coating
  • 1½ cups gluten free all-purpose flour (I prefer King Arthur brand)
  • 1 cup white chocolate chips
Directions
  1. Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat. Set aside.
  2. In a medium sized mixing bowl or stand mixer, cream together egg yolk, ½ cup of sugar, brown sugar, and butter. Add vanilla and mix until combined. Add pumpkin and mix until smooth.
  3. In a separate smaller bowl, whisk together baking soda, salt, cream of tartar, xanthan gum, cinnamon, and flour. Add dry ingredients to wet and mix until combined. Beat for 2 minutes more. Stir in white chocolate chips.
  4. Chill dough for at least 30-45 minutes. If dough is still too sticky to roll by hand, add in 1 tablespoon more of flour and mix well. Mix 3 tablespoons sugar with 3 tablespoons cinnamon in a small bowl. Scoop walnut sized pieces of dough and roll into 1" thick balls. Place in cinnamon sugar mixture and roll dough around until coated. Place on cookie sheet. Continue with rest of dough, placing cookies 2½" apart on cookie sheets. Gently flatten cookies with palm of hand to ¼" thickness. Bake at 350 degrees for 8-10 minutes or until lightly browning on edges.
Recipe by Breezy Bakes at https://www.breezybakes.com/white-chocolate-chip-pumpkin-snickerdoodles/