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White Chocolate Pumpkin Snickerdoodles Recipe

White Chocolate Pumpkin Snickerdoodles Recipe
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5.1 from 22 reviews

These White Chocolate Pumpkin Snickerdoodles combine the classic cinnamon-sugar flavors of snickerdoodles with the warm, autumnal taste of pumpkin and a delightful hint of white chocolate. Soft and chewy with a subtle pumpkin spice twist, these cookies are perfect for fall gatherings or anytime you crave a cozy treat.

Ingredients

Scale

Dough 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

Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened salted butter, light brown sugar, and granulated sugar. Beat together until the mixture is smooth, creamy, and well combined.
  3. Add Wet Ingredients: Add the egg to the creamed butter and sugars, beating until just combined. Then stir in the pumpkin puree and vanilla extract, mixing until evenly incorporated.
  4. Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin spice instant pudding mix, ground cinnamon, pumpkin pie spice, and salt until thoroughly blended.
  5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Mix until just combined to avoid overworking the dough.
  6. Fold in White Chocolate Chips: Using a spatula, gently fold in the white chocolate chips evenly throughout the dough.
  7. Form Cookie Dough Balls: Using a standard cookie scoop, portion the dough into evenly sized balls and place them spaced apart on the prepared baking sheets.
  8. Prepare and Apply Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle a pinch of this cinnamon sugar mixture over each cookie dough ball to give a classic snickerdoodle topping.
  9. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 minutes, until cookies are lightly golden around the edges but still soft in the center.
  10. Cool and Serve: Remove the cookies from the oven and allow them to cool directly on the baking sheets. This helps them set and maintains their soft texture. Serve once cooled and enjoy your pumpkin-spiced treats!

Notes

  • Make sure the butter is softened to room temperature for easy creaming.
  • Do not overmix the dough once the flour is added—overworking can make the cookies tough.
  • For a more intense pumpkin flavor, consider adding a pinch of ground nutmeg or allspice.
  • These cookies keep well in an airtight container at room temperature for up to 4 days.
  • Can be frozen either as dough balls or baked cookies for up to 2 months.
  • Use parchment paper for best results and easy cleanup.

Nutrition

Keywords: white chocolate pumpkin snickerdoodles, pumpkin spice cookies, white chocolate chip cookies, fall cookie recipes, pumpkin dessert

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