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
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
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.