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
