White Chocolate Pumpkin Snickerdoodles
Indulge in the comforting flavors of fall with these delightful White Chocolate Pumpkin Snickerdoodles. Soft, chewy, and infused with pumpkin goodness, these cookies are a perfect treat for any autumn gathering or cozy evening at home. The sweet white chocolate chips complement the warm spices and rich pumpkin puree, creating a cookie that is sure to impress family and friends alike. Enjoy them fresh out of the oven or as part of a festive dessert platter. This easy recipe will have you baking up a batch in no time!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: About 24 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fall/Holiday
Ingredients
Scale
- 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
- 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, combine room temperature butter, brown sugar, and granulated sugar until creamy. Add the egg, pumpkin puree, and vanilla extract; mix until just combined.
- In another bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this to the wet mixture until just combined. Fold in white chocolate chips.
- Using a cookie scoop, portion the dough onto prepared baking sheets and sprinkle with cinnamon sugar topping. Bake for about 10 minutes until lightly golden.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 8g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg