White Chocolate Pumpkin Snickerdoodles
Indulge in the cozy flavors of fall with these delightful White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are a perfect blend of pumpkin puree and creamy white chocolate chips, making them an irresistible treat for any occasion. Enhanced with warm spices like cinnamon and pumpkin pie spice, they capture the essence of autumn in every bite. Whether you’re hosting a gathering or enjoying a quiet afternoon snack, these cookies will quickly become your go-to recipe for seasonal baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 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
- 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
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until smooth.
- Beat in the egg until just combined, then add the pumpkin puree and vanilla extract.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually mix this into the wet ingredients until just combined. Stir in the white chocolate chips.
- Use a cookie scoop to portion dough onto prepared baking sheets and sprinkle cinnamon-sugar topping on each ball.
- Bake for about 10 minutes or until edges are lightly golden; cool on sheets before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 9g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg