White Chocolate Pumpkin Snickerdoodles Recipe

There’s something downright magical about White Chocolate Pumpkin Snickerdoodles that makes them an absolute must-bake for the cozy season. These cookies blend the warm, familiar flavors of pumpkin spice with the soft, chewy texture snickerdoodles are known for, all elevated by pockets of sweet, melty white chocolate. Whether you’re baking for yourself or sharing with friends, these treats bring a burst of comfort and holiday cheer in every bite, making them truly unforgettable.

Ingredients You’ll Need

Gathering simple, pantry-friendly ingredients is the secret to making these White Chocolate Pumpkin Snickerdoodles shine. Each element plays its part—from the creamy butter that gives richness, to the pumpkin puree adding moistness and that signature autumn flavor, and not to forget, the spices and pudding mix that keep the cookies soft and irresistibly fragrant.

• 1 cup salted butter, room temperature: Provides creamy richness and a tender crumb.
• 1 cup light brown sugar: Adds deep, caramel-like sweetness and moisture.
• 1/2 cup granulated sugar: Balances sweetness and helps with cookie spread.
• 1 large egg: Binds ingredients and adds structure.
• 1/4 cup pumpkin puree: Infuses moistness and that unmistakable pumpkin flavor.
• 1 teaspoon vanilla extract: Enhances the overall flavor with aromatic warmth.
• 2 ½ cups all-purpose flour: The foundation for that perfect cookie texture.
• 1 teaspoon baking soda: Helps the cookies rise just right, giving softness without too much puff.
• 1 box (3 ounces) pumpkin spice instant pudding mix: Keeps cookies soft and adds extra spice depth.
• 1 teaspoon ground cinnamon: Essential for classic snickerdoodle flavor notes.
• 1 teaspoon pumpkin pie spice: Brings in complexity and layering of those familiar warm spices.
• 1/4 teaspoon salt: Balances sweetness and elevates flavor.
• 1 cup white chocolate chips: Melts into sweet pockets of creamy delight within each cookie.
• TOPPING: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon mixed: Adds a crunchy, aromatic coating to finish.

How to Make White Chocolate Pumpkin Snickerdoodles

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 375 degrees Fahrenheit and lining two large baking sheets with parchment paper. This ensures the cookies bake evenly and clean up is a breeze. Getting your workspace ready makes the process smooth and enjoyable.

Step 2: Cream the Butter and Sugars

In a stand mixer bowl, combine the softened salted butter with both light brown and granulated sugars. Beat together until they form a creamy, fluffy mixture. This step is crucial since it incorporates air, giving your White Chocolate Pumpkin Snickerdoodles their tender, melt-in-your-mouth texture.

Step 3: Add Wet Ingredients

Crack in the egg and mix until just combined. Follow up with the pumpkin puree and vanilla extract, continuing to mix gently. These wet ingredients bring moisture, flavor, and that lovely autumn vibe that sets these cookies apart from your basic snickerdoodles.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together your flour, baking soda, pumpkin spice instant pudding mix, ground cinnamon, pumpkin pie spice, and salt. This blend adds structure, spice, and keeps the cookie soft and chewy. Mixing dry ingredients well ensures even distribution of flavors and proper texture.

Step 5: Slowly Incorporate Dry Ingredients into Wet

Gradually add the dry flour mixture to the wet pumpkin mixture, stirring just until combined. Be careful not to overmix at this stage to avoid tough cookies. Now, gently fold in those gorgeous white chocolate chips, which will give you pockets of creamy sweetness as the cookies bake.

Step 6: Scoop, Top, and Bake

Using a standard cookie scoop, portion the dough onto the prepared baking sheets, spacing them out evenly. Sprinkle each dough ball with the cinnamon sugar topping mixture—this adds a delightful, slightly crisp cinnamon crunch to the tops. Slide the sheets into your preheated oven and bake for about 10 minutes until the edges look set but the centers remain soft. Let your White Chocolate Pumpkin Snickerdoodles cool on the baking sheet to finish setting perfectly.

How to Serve White Chocolate Pumpkin Snickerdoodles

Garnishes

Sprinkling a little extra cinnamon sugar on top right before serving amps up the cozy fall aroma and adds a sweet, delicate crunch that makes these White Chocolate Pumpkin Snickerdoodles even more irresistible. For a special touch, drizzle melted white chocolate over the cooled cookies to highlight that melty goodness.

Side Dishes

These cookies are fantastic on their own, but pairing them with a warm cup of spiced chai tea, rich coffee, or even a glass of cold milk brings out their cozy flavors and makes for a perfect seasonal treat. For a festive dessert plate, serve them alongside whipped cream or pumpkin-flavored ice cream.

Creative Ways to Present

Stack your White Chocolate Pumpkin Snickerdoodles on a rustic wooden board, tied with a cinnamon-stick-tied ribbon for a thoughtful gift or party treat. Or sandwich a dollop of cream cheese frosting or pumpkin butter between two cookies for a decadent twist. Adding edible gold dust or a sprinkle of flaky sea salt can take their flavor to the next level when presenting to guests.

Make Ahead and Storage

Storing Leftovers

Keep your White Chocolate Pumpkin Snickerdoodles fresh by storing them in an airtight container at room temperature for up to five days. The cookies maintain their soft texture beautifully, though you might want to bring them back to room temp if chilled to recapture that tender chew.

Freezing

If you want to enjoy these delights later, freeze baked cookies by placing them in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag. They stay delicious for up to three months. Alternatively, freeze the dough balls for fresh-baked cookies anytime—just thaw slightly and bake as directed.

Reheating

To enjoy leftovers warm and gooey, reheat your cookies in the oven at 300 degrees Fahrenheit for 5–7 minutes or in the microwave for 15–20 seconds. This warming brings back the softness and makes the white chocolate chips melt slightly, reviving that just-baked feeling.

FAQs

Can I use canned pumpkin puree for this recipe?

Absolutely! Canned pumpkin puree is perfect for White Chocolate Pumpkin Snickerdoodles and gives the cookies that signature moist texture and pumpkin flavor.

What if I don’t have pumpkin spice instant pudding mix?

You can substitute with a vanilla instant pudding mix and add a bit more cinnamon and pumpkin pie spice to compensate. The pudding mix helps keep the cookies super soft, so it’s worth including something similar.

Can I replace white chocolate chips with another type of chocolate?

Definitely! Semi-sweet or milk chocolate chips work well too, but white chocolate gives the best contrast in flavor and sweetness against the pumpkin spices.

Are these cookies gluten-free?

The recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you can experiment with gluten-free flour blends designed for baking to accommodate dietary needs.

How long do these cookies stay fresh?

Stored in an airtight container at room temperature, White Chocolate Pumpkin Snickerdoodles stay fresh and soft for about five days, though they often disappear long before then!

Final Thoughts

Trust me when I say that White Chocolate Pumpkin Snickerdoodles are a game-changer in the world of holiday cookies. Their irresistible blend of warm pumpkin spices, creamy white chocolate, and that classic snickerdoodle charm makes them an instant favorite. Give this recipe a whirl, and I promise you’ll be baking these beauties all season long—your family and friends will thank you!

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