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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fold in White Chocolate Chips: Gently stir in the white chocolate chips so they are evenly distributed throughout the cookie dough.
- 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.
- 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.
- 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
