White Chocolate Pumpkin Snickerdoodles
Indulge in the delightful taste of White Chocolate Pumpkin Snickerdoodles, a perfect treat for the fall season. These cookies blend the warm flavors of pumpkin and spices with creamy white chocolate chips, creating an irresistible dessert that will charm your friends and family. Soft and chewy, these snickerdoodles are simple to make and are sure to be a hit at any gathering or cozy night in. Enjoy them alongside your favorite warm beverage or as a sweet addition to holiday celebrations. Easy to whip up, they’re perfect for bakers of all skill levels!
- 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 your oven to 375 degrees F. Line baking sheets with parchment paper.
- In a stand mixer, cream together butter, brown sugar, and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla; mix until combined.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add to the wet mixture until just combined; fold in white chocolate chips.
- Use a cookie scoop to drop dough onto prepared sheets. Sprinkle with cinnamon-sugar topping.
- Bake for approximately 10 minutes or until edges are lightly golden. Cool on sheets before serving.
Nutrition
- Serving Size: 1 cookie (37g)
- Calories: 180
- Sugar: 10g
- Sodium: 115mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 35mg