White Chocolate Pumpkin Snickerdoodles Recipe
Introduction
These White Chocolate Pumpkin Snickerdoodles are a delightful twist on a classic cookie, combining warm pumpkin spice flavors with creamy white chocolate chips. Perfect for fall or any time you want a cozy, sweet treat.
Ingredients
- 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
- For topping: 2 tablespoons granulated sugar mixed with 1 teaspoon ground cinnamon
Instructions
- Step 1: Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper to prevent sticking.
- Step 2: In a stand mixer bowl, beat the softened butter with the light brown sugar and granulated sugar until creamy and well combined. Add the egg and beat until just combined, then mix in the pumpkin puree and vanilla extract.
- Step 3: In a separate bowl, whisk together the flour, baking soda, pumpkin spice instant pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually add these dry ingredients to the wet mixture, mixing until just combined. Stir in the white chocolate chips by hand.
- Step 4: Using a standard cookie scoop, place dough balls onto the prepared baking sheets. Sprinkle each ball with the cinnamon sugar topping mixture.
- Step 5: Bake the cookies for about 10 minutes, until set but still soft. Remove from the oven and let them cool on the baking sheets before serving. Enjoy your warm, flavorful treats!
Tips & Variations
- For a richer spice flavor, consider adding a pinch of nutmeg or cloves along with the pumpkin pie spice.
- If you prefer a softer cookie, slightly underbake by a minute and allow them to cool on the sheet.
- Substitute white chocolate chips with butterscotch or regular chocolate chips for a different twist.
- To make these dairy-free, use a plant-based butter and dairy-free white chocolate chips.
Storage
Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies for up to 3 months. To enjoy, thaw at room temperature or warm briefly in the microwave for a soft, fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, but make sure to cook and puree the fresh pumpkin first to remove excess moisture so the dough consistency stays right.
What does the pumpkin spice instant pudding mix do in this recipe?
The pudding mix adds moisture and a tender texture to the cookies, while boosting the pumpkin spice flavor, resulting in soft and flavorful snickerdoodles.
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Total Time: 25 minutes
- Yield: About 24 cookies 1x
Description
Delight in the seasonal flavors of these White Chocolate Pumpkin Snickerdoodles, featuring a soft, chewy cookie infused with pumpkin puree and warm spices, studded with sweet white chocolate chips, and topped with a classic cinnamon sugar blend for extra sparkle.
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
- Preheat and Prepare Baking Sheets: Preheat your oven to 375 degrees Fahrenheit. Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In the bowl of a stand mixer, combine the softened salted butter with the light brown sugar and granulated sugar. Beat until the mixture is creamy and smooth, which will help incorporate air for a lighter cookie texture.
- Add Wet Ingredients: Add the large egg to the butter and sugar mixture and beat until just combined. Then, blend in the pumpkin puree and vanilla extract until the mixture is uniform in color and texture.
- Combine 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. Ensuring these are well mixed will distribute the spices evenly throughout the dough.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients in the stand mixer, mixing just until combined. Overmixing can lead to tough cookies, so mix gently. Then fold in the white chocolate chips evenly throughout the dough.
- Scoop and Top Cookies: Using a standard-size cookie scoop, portion the dough onto the prepared baking sheets, spacing them sufficiently to allow for spreading. Mix the topping of granulated sugar and ground cinnamon in a small bowl, then sprinkle a pinch of this cinnamon sugar mixture over each dough ball to add a crunchy, flavorful topping.
- Bake and Cool: Bake the cookies in the preheated oven for 10 minutes, or until they are set and lightly golden at the edges. Remove from oven and allow the cookies to cool on the baking sheets for several minutes before transferring them to a wire rack to cool completely. This resting step helps the cookies set and prevents breakage.
Notes
- Be careful not to overmix the dough once the dry ingredients are added to avoid tough cookies.
- For an extra soft texture, do not overbake; cookies should look slightly underdone when removed.
- The pumpkin spice instant pudding mix adds additional moisture and spice flavor — do not substitute with plain pudding mix.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Room temperature butter is essential for proper creaming and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: White Chocolate Pumpkin Snickerdoodles, Pumpkin Cookies, Fall Cookies, Pumpkin Spice Cookies, White Chocolate Chip Cookies, Snickerdoodles
