Go Back
–+ servings
White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles That Scream Fall Joy

Delight in these White Chocolate Pumpkin Snickerdoodles, a treat that perfectly captures the essence of fall with soft, chewy cookies infused with pumpkin and white chocolate.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Salted Butter At room temperature
  • 1 cup Light Brown Sugar
  • 0.5 cup Granulated Sugar
  • 1 large Egg
  • 1 cup Pumpkin Puree
  • 2 teaspoons Vanilla Extract
  • 2.5 cups All-Purpose Flour Use the spoon-and-level method for accuracy
  • 1 teaspoon Baking Soda
  • 3 oz Pumpkin Spice Instant Pudding Mix Enhances pumpkin flavor and moisture
  • 1 teaspoon Ground Cinnamon
  • 1 teaspoon Pumpkin Pie Spice
  • 0.5 teaspoon Salt
  • 1 cup White Chocolate Chips Can be swapped for milk chocolate
For the Topping
  • 2 tablespoons Granulated Sugar
  • 1 teaspoon Ground Cinnamon

Equipment

  • stand mixer
  • Baking Sheets
  • Parchment paper
  • cookie scoop
  • Mixing Bowls

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare two baking sheets lined with parchment paper.
  2. Cream together the salted butter, light brown sugar, and granulated sugar until light and fluffy (about 3-4 minutes).
  3. Add the egg, pumpkin puree, and vanilla extract to the creamed mixture and blend until just combined.
  4. In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in the white chocolate chips.
  6. Drop cookie dough onto the prepared baking sheets, spacing them 2 inches apart.
  7. Mix the granulated sugar and ground cinnamon for the topping, and sprinkle generously over the dough balls.
  8. Bake for about 10 minutes, until the edges are lightly golden and the centers are still soft.
  9. Let the cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 1000IUCalcium: 30mgIron: 0.5mg

Notes

Ensure butter is at room temperature for the best mixing results. Slightly underbake the cookies for ideal texture.

Tried this recipe?

Let us know how it was!