Description

White Chocolate Pumpkin Snickerdoodles are the ultimate fall treat, combining the warm, comforting flavors of pumpkin and spices with the sweet creaminess of white chocolate. These cookies are soft, chewy, and bursting with seasonal goodness, making them perfect for cozy gatherings or a sweet snack at home. With their delightful texture and irresistible taste, they are sure to impress family and friends alike. Easy to whip up in just a few steps, this recipe is ideal for bakers of all skill levels. Enjoy these delectable cookies with a warm beverage or as part of a festive dessert platter this autumn!

Ingredients

Scale

1 cup salted butter
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 (for topping)

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Instructions

Preheat the oven to 375°F and line two baking sheets with parchment paper.
In a stand mixer, cream together softened butter, light brown sugar, and granulated sugar until fluffy. Add the egg, pumpkin puree, and vanilla extract; mix until well combined.
In a separate bowl, whisk together flour, baking soda, pudding mix, spices, and salt. Gradually add the dry ingredients to the wet mixture until just combined. Stir in white chocolate chips.
Using a cookie scoop, drop dough onto prepared baking sheets and sprinkle cinnamon-sugar topping over each ball. Bake for about 10 minutes until lightly golden but still soft in the center.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 150
Sugar: 10g
Sodium: 85mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: 2g
Cholesterol: 25mg