Description
These White Chocolate Pumpkin Snickerdoodles combine the warm flavors of pumpkin pie spices with the sweet creaminess of white chocolate chips. Soft and chewy with a delightful cinnamon-sugar topping, they make the perfect seasonal treat for fall gatherings or cozy 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 Oven: Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Prepare Wet Ingredients: In the bowl of a stand mixer, beat together the softened butter, light brown sugar, and granulated sugar until creamy and well combined. Add the egg and mix until just combined, then stir in the pumpkin puree and vanilla extract.
- Prepare 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 to evenly distribute all dry components.
- Combine Mixtures: Gradually add the dry ingredient mixture into the wet mixture, mixing only until just combined to avoid overworking the dough. Fold in the white chocolate chips gently with a spatula.
- Scoop Dough and Add Topping: Use a standard-size cookie scoop to portion out dough balls evenly onto the prepared baking sheets. Sprinkle a pinch of the cinnamon-sugar topping mixture over each ball of dough for an extra burst of flavor.
- Bake Cookies: Place the trays in the preheated oven and bake for 10 minutes. Baking time ensures the cookies are soft yet set, with a slight golden edge.
- Cool and Serve: Remove the cookies from the oven and allow them to cool completely on the baking sheets to set properly. Serve and enjoy these festive pumpkin-flavored treats.
Notes
- Do not overmix the dough after adding flour to keep cookies tender.
- Using pumpkin spice instant pudding mix adds extra moisture and flavor to the dough.
- You can substitute salted butter with unsalted butter by adding a pinch more salt to the dough.
- Make sure pumpkin puree is well drained to avoid excess moisture in the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
