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White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles

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Indulge in the delightful flavors of White Chocolate Pumpkin Snickerdoodles, a unique treat that perfectly captures the essence of fall. These soft and chewy cookies are infused with rich pumpkin puree and sweet white chocolate, making them an irresistible addition to your autumn baking repertoire. Whether you’re hosting a gathering or simply enjoying a cozy night in, these cookies are sure to impress and satisfy your sweet tooth. With straightforward steps and accessible ingredients, you’ll find that these cookies are as enjoyable to make as they are to eat!

Ingredients

Scale
  • 1 cup salted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/4 cup pumpkin puree
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 3 ounces pumpkin spice instant pudding mix
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  • 1 cup white chocolate chips
  • 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together

Instructions

  1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
  2. In a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Add the egg, followed by the pumpkin puree and vanilla extract; mix until combined.
  3. In a separate bowl, whisk together flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet mixture in the stand mixer until just combined. Gently fold in the white chocolate chips.
  4. Using a cookie scoop, portion out dough onto prepared baking sheets and sprinkle with a mixture of granulated sugar and ground cinnamon.
  5. Bake for approximately 10 minutes or until edges are lightly golden. Allow cookies to cool on baking sheets before serving.

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