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–+ servings
White Chocolate Pumpkin Snickerdoodles

Divine White Chocolate Pumpkin Snickerdoodles for Fall Bliss

Delight in the cozy flavors of White Chocolate Pumpkin Snickerdoodles, the perfect fall treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 55 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter at room temperature
  • 1 cup Light Brown Sugar
  • 1 cup Granulated Sugar recommended regular sugar
  • 1 large Large Egg
  • 1 cup Pumpkin Puree can substitute with homemade
  • 1 teaspoon Vanilla Extract use pure for best flavor
  • 2 cups All-Purpose Flour can use gluten-free
  • 1 teaspoon Baking Soda ensure freshness
  • 1 instant pudding mix Pumpkin Spice Instant Pudding Mix can substitute with vanilla
  • 1 teaspoon Ground Cinnamon adjust to taste
  • 1 teaspoon Pumpkin Pie Spice can substitute with spice blend
  • 0.5 teaspoon Salt
  • 1 cup White Chocolate Chips can substitute dark or semi-sweet
For the Cinnamon Sugar Topping
  • 2 tablespoons Granulated Sugar can use brown sugar
  • 1 teaspoon Ground Cinnamon adjust to taste

Equipment

  • Oven
  • Mixing bowl
  • Stand Mixer
  • Cookie Scoop
  • Baking Sheets
  • Parchment paper
  • Wire Rack

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. Gather all your ingredients.
  2. In a stand mixer, cream softened salted butter, light brown sugar, and granulated sugar together on medium speed until creamy, about 2-3 minutes.
  3. Add the large egg, pumpkin puree, and vanilla extract to the mixture and mix on low until just combined.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, pumpkin spice pudding mix, ground cinnamon, pumpkin pie spice, and salt.
  5. Blend dry mixture into wet ingredients on low speed, then fold in white chocolate chips with a spatula.
  6. Use a cookie scoop to drop rounded balls of dough onto baking sheets, spacing about 2 inches apart.
  7. In a small bowl, mix together granulated sugar and ground cinnamon for topping, and sprinkle over each dough ball.
  8. Bake for 10 minutes or until edges are set and tops are soft. Remove from oven and let cool on baking sheets for a few minutes.
  9. Transfer cookies to a wire rack to cool completely before serving.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 5IUCalcium: 2mgIron: 2mg

Notes

Chill dough for at least 30 minutes to prevent spreading. Store cookies in an airtight container for optimal freshness.

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