White Chocolate Pumpkin Snickerdoodles Recipe

Introduction

White Chocolate Pumpkin Snickerdoodles combine the warm spices of pumpkin pie with the sweet creaminess of white chocolate. These soft, chewy cookies are perfect for cozy fall days or any time you want a comforting autumn treat.

Ingredients

• 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
• 1 box (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
• For topping: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together

Instructions

1. Step 1: Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper.
2. Step 2: In a stand mixer bowl, beat the softened butter with both the light brown sugar and granulated sugar until creamy and combined. Add the egg and beat until just combined, then mix in the pumpkin puree and vanilla extract.
3. Step 3: In a separate bowl, whisk together the flour, baking soda, pumpkin spice instant pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
4. Step 4: Use a standard cookie scoop to portion the dough onto the prepared baking sheets. Sprinkle each dough ball with the cinnamon sugar topping.
5. Step 5: Bake for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheets before serving. Enjoy!

Tips & Variations

• Use room temperature butter to ensure the dough mixes evenly and creates a tender cookie.
• For extra pumpkin flavor, add a pinch of nutmeg or an extra 1/4 teaspoon of pumpkin pie spice.
• Substitute white chocolate chips with dried cranberries or pecans for a different texture and flavor.
• Chill the dough for 30 minutes before baking to prevent excessive spreading.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Warm them slightly in the microwave before serving to bring back their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

Canned pumpkin pie filling contains added spices and sugar, which can alter the flavor and texture. It’s best to use pure pumpkin puree for this recipe to maintain the correct balance.

What does the pumpkin spice instant pudding mix do in the cookies?

The pumpkin spice instant pudding mix adds moisture, flavor, and helps keep the cookies soft and chewy, enhancing their warm autumn taste.

White Chocolate Pumpkin Snickerdoodles Recipe

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★★★★★

4.7 from 55 reviews

• Author: Sarah
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

These White Chocolate Pumpkin Snickerdoodles are a delightful fall twist on the classic cookie, combining the warm spices of pumpkin pie and cinnamon with creamy white chocolate chips. Soft, chewy, and bursting with seasonal flavors, they’re perfect for holiday gatherings or cozy autumn afternoons.

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Ingredients

Scale 1x2x3x

Cookie Dough

• 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
• 1 box (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

Topping

• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon

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Instructions

1. Preheat and Prepare Baking Sheets: Preheat your oven to 375 degrees F (190 degrees C). Line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
2. Cream Butter and Sugars: In the bowl of a stand mixer, add the softened butter along with both the light brown sugar and granulated sugar. Beat the mixture until it becomes creamy and well combined, ensuring a smooth base for your dough.
3. Add Wet Ingredients: Add the large egg to the butter and sugar mixture, beating until just combined. Then, mix in the pumpkin puree and vanilla extract, incorporating these flavors evenly throughout the dough.
4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, pumpkin spice instant pudding mix, ground cinnamon, pumpkin pie spice, and salt. This blend adds structure and the signature fall spice flavor.
5. Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet mixture in the stand mixer. Mix until just combined to avoid overworking the dough, which keeps the cookies tender.
6. Fold in White Chocolate Chips: Gently stir in the white chocolate chips so they are evenly distributed throughout the cookie dough.
7. Portion and Add Topping: Using a standard-size cookie scoop, portion the dough out onto the prepared baking sheets. Sprinkle a pinch of the cinnamon sugar mixture (combining 2 tablespoons granulated sugar and 1 teaspoon cinnamon) over each dough ball for that classic snickerdoodle touch.
8. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 minutes, or until the edges are lightly golden and the centers are set but still soft.
9. Cool and Serve: Remove the cookies from the oven and allow them to cool on the baking sheets to set properly. Once cooled, enjoy these warm, flavorful cookies perfect for autumn or any time you crave a sweet treat.

Notes

• Using pumpkin spice instant pudding mix adds moisture and enhances the pumpkin flavor while keeping the cookies soft.
• Be careful not to overmix the dough once the dry ingredients are added to keep the cookies tender.
• Cool the cookies on the baking sheet to prevent breaking; they will firm up as they cool.
• You can store these cookies in an airtight container at room temperature for up to 5 days or freeze them for longer storage.
• For a dairy-free version, substitute the butter and white chocolate chips with non-dairy alternatives.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: white chocolate pumpkin snickerdoodles, pumpkin cookies, fall cookies, white chocolate chip cookies, pumpkin spice cookies, snickerdoodle recipe