White Chocolate Pumpkin Snickerdoodles
Indulge in the delightful flavors of fall with these White Chocolate Pumpkin Snickerdoodles. These cookies are soft, chewy, and infused with pumpkin spice goodness, making them an irresistible treat for any occasion. The creamy white chocolate chips add a luxurious touch that complements the warm spices beautifully. Perfect for gatherings or cozy nights in, this recipe yields a generous batch of cookies that are sure to impress friends and family. Get ready to enjoy a seasonal favorite that’s as easy to make as it is delicious!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 32 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup salted butter
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 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 cup white chocolate chips
- 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- In a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until combined. Add the egg, pumpkin puree, and vanilla extract; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients until just combined. Gently fold in white chocolate chips.
- Use a cookie scoop to portion dough onto prepared sheets and sprinkle with cinnamon-sugar topping before baking for about 10 minutes or until lightly golden.
Nutrition
- Serving Size: 1 cookie (28g)
- Calories: 120
- Sugar: 9g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 15mg