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White Chocolate Pumpkin Snickerdoodles Recipe

White Chocolate Pumpkin Snickerdoodles Recipe
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4.7 from 21 reviews

Delight in the perfect blend of autumn flavors with these White Chocolate Pumpkin Snickerdoodles. Soft, chewy cookies infused with pumpkin puree and warm pumpkin spice, studded with luscious white chocolate chips, and finished with a cinnamon-sugar topping for a festive, comforting treat perfect for fall gatherings or a cozy snack.

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

  1. Preheat Oven and Prepare Pans: Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened salted butter, light brown sugar, and granulated sugar. Beat until the mixture becomes creamy and well combined, ensuring a smooth texture for the cookie base.
  3. Add Wet Ingredients: Add the large egg to the creamed butter and sugar, beating until just combined. Then incorporate the pumpkin puree and vanilla extract, mixing gently until all wet ingredients are incorporated evenly.
  4. Combine 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. This dry mix adds the characteristic flavors and structures the cookie.
  5. Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overmixing, which can toughen the cookies. Then fold in the white chocolate chips evenly throughout the dough.
  6. Scoop and Add Topping: Using a standard-size cookie scoop, portion the dough onto the prepared baking sheets. Sprinkle each dough ball with a pinch of the cinnamon sugar topping, made by mixing granulated sugar and ground cinnamon.
  7. Bake the Cookies: Place the baking sheets in the preheated oven and bake for 10 minutes. The cookies should be soft and slightly golden around the edges when done.
  8. Cool and Serve: Remove the cookies from the oven and let them cool directly on the baking sheets to maintain their shape and texture. Once cooled, enjoy these festive white chocolate pumpkin snickerdoodles!

Notes

  • For best results, use fresh pumpkin puree rather than canned pumpkin pie filling, which contains additional spices and sugars.
  • Do not overmix the dough after adding the flour to keep the cookies tender.
  • Make sure the butter is at room temperature to ensure even creaming with sugars.
  • These cookies can be stored in an airtight container at room temperature for up to 5 days.
  • For a dairy-free version, substitute butter and white chocolate chips with non-dairy alternatives.

Nutrition

Keywords: white chocolate pumpkin snickerdoodles, pumpkin cookies, fall desserts, pumpkin spice cookies, snickerdoodle recipe, white chocolate chip cookies

Find it online: https://delishfamilyrecipe.com/white-chocolate-pumpkin-snickerdoodles-recipe/