Ingredients
Equipment
Method
Prep the oven and ingredients
- Preheat the oven to 375°F and line baking sheets. This ensures the trays are ready for immediate baking.
- Blot the pumpkin very dry. Remove excess moisture so the cookies spread less and stay tender.
- Whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt. Mix until evenly speckled.
Make the cookie dough
- Beat the unsalted butter and granulated sugar until very fluffy. Add air to help create snickerdoodle-style chew.
- Add the egg, pumpkin puree, and vanilla, then beat until combined. The dough should look thick and cohesive.
- Fold the flour mixture into the wet ingredients. Stop when no dry streaks remain.
- Fold in the white chocolate chips. Distribute the chips so they melt throughout.
Roll and bake
- Roll the dough into 1-1/2 tablespoon balls, then coat in the cinnamon spice sugar made from granulated sugar, cinnamon, and pumpkin pie spice. Press lightly so the coating clings.
- Bake for 10-12 minutes at 375°F until the cookies are crinkled and the edges are set. Let them cool on the sheet briefly before serving.
Notes
For best crinkle, blot pumpkin very dry and roll balls evenly at about 1-1/2 tablespoons. Store cookies airtight at room temperature for up to 3 days, or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a dairy-free option, use a plant-based butter stick in a 1:1 swap.