White Chocolate Pumpkin Snickerdoodles
Indulge in the cozy flavors of fall with our White Chocolate Pumpkin Snickerdoodles. These delightful cookies combine the rich taste of pumpkin with creamy white chocolate, resulting in a soft and chewy texture that’s simply irresistible. Perfect for sharing at gatherings or enjoying as a sweet treat at home, this easy-to-follow recipe guarantees that these mouthwatering cookies will be a hit among friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 32 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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, mixed together for topping
Instructions
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a stand mixer, beat together the softened butter, light brown sugar, and granulated sugar until creamy. Add the egg, pumpkin puree, and vanilla extract; mix until combined.
- In another bowl, whisk together the flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually incorporate this dry mixture into the wet ingredients. Fold in white chocolate chips.
- Use a cookie scoop to drop dough onto prepared baking sheets. Sprinkle each ball with the cinnamon-sugar mixture.
- Bake for about 10 minutes or until lightly golden. Let cool on baking sheets before serving.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg