White Chocolate Pumpkin Snickerdoodles
A delightful twist on classic snickerdoodles, these cookies combine the warm flavors of pumpkin with creamy white chocolate for a perfect fall treat.
Equipment
- Mixing Bowl
- Baking Sheets
- Stand Mixer or Hand Mixer
Ingredients
- 1 cup Salted Butter room temperature
- 1 cup Light Brown Sugar
- 0.5 cup Granulated Sugar
- 1 large Egg
- 0.25 cup Pumpkin Puree
- 1 teaspoon Vanilla Extract
- 2.5 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 1 box Pumpkin Spice Instant Pudding Mix 3 ounces
- 1 teaspoon Ground Cinnamon
- 1 teaspoon Pumpkin Pie Spice
- 0.25 teaspoon Salt
- 1 cup White Chocolate Chips
- 2 tablespoons Granulated Sugar for topping
- 1 teaspoon Ground Cinnamon for topping
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a stand mixer, cream together the room-temperature butter, light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the egg, pumpkin puree, and vanilla extract, mixing until smooth.
- In a separate bowl, whisk together flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the white chocolate chips.
- Scoop dough onto prepared baking sheets, leaving space between each scoop. In a small bowl, mix the sugar and cinnamon for the topping, and sprinkle over each dough ball.
- Bake for about 10 minutes until edges are set but centers are still soft. Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to 1 week. They can also be frozen for up to 3 months.