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White Chocolate Pumpkin Snickerdoodles Recipe

White Chocolate Pumpkin Snickerdoodles Recipe
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★★★★★

5.1 from 25 reviews

These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies bursting with fall flavors. Featuring a unique blend of pumpkin puree, pumpkin spice pudding mix, and warm spices, they are studded with creamy white chocolate chips and coated with a cinnamon-sugar topping for the perfect autumnal treat.

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 and Prepare: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
  2. Cream Butter and Sugars: In the bowl of a stand mixer, add the softened butter, light brown sugar, and granulated sugar. Beat on medium speed until the mixture is creamy and well combined, about 2 to 3 minutes.
  3. Add Wet Ingredients: Add the egg to the creamed mixture and beat until just combined. Then mix in the pumpkin puree and vanilla extract until smooth and incorporated.
  4. Mix 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 until evenly combined.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
  6. Fold in White Chocolate Chips: Using a spatula or wooden spoon, fold in the white chocolate chips evenly throughout the dough.
  7. Scoop the Dough: Use a standard-size cookie scoop to portion out dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
  8. Apply Topping: In a small bowl, mix together 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. Sprinkle a pinch of this cinnamon sugar mixture over each dough ball to coat the tops.
  9. Bake: Place the baking sheets in the preheated oven and bake for 10 minutes, or until the edges are lightly golden and the cookies are set but still soft in the centers.
  10. Cool: Remove the cookies from the oven and allow them to cool completely on the baking sheets to firm up before serving. Enjoy your freshly baked White Chocolate Pumpkin Snickerdoodles!

Notes

  • I used the ‘Batch’ brand of pumpkin spice instant pudding mix, which I found at Walmart. The Jell-O brand of this pudding mix seems unavailable currently.
  • Make sure your butter is at room temperature to ensure proper creaming with the sugars.
  • Do not overmix the dough once the dry ingredients are added; this keeps the cookies tender and chewy.
  • For an extra kick of pumpkin spice flavor, consider adding a pinch more pumpkin pie spice to the topping mixture.
  • Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

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

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