Description
White Chocolate Pumpkin Snickerdoodles are the ultimate autumn treat, perfectly blending the comforting flavors of pumpkin and warm spices with creamy white chocolate. These cookies are soft, chewy, and bursting with flavor, making them ideal for cozy gatherings or a delightful snack on chilly days. Easy to make and sure to impress, this recipe will quickly become a fall favorite in your household. Whether enjoyed with a cup of coffee or as part of a dessert spread, these snickerdoodles bring the essence of the season straight to your kitchen.
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
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla extract; mix until combined.
- In another bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet ingredients and mix until just combined. Gently fold in white chocolate chips.
- Scoop dough onto prepared baking sheets and sprinkle each ball with cinnamon-sugar topping.
- Bake for about 10 minutes or until lightly golden around the edges. Let cool on sheets before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 120
- Sugar: 9g
- Sodium: 70mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg