White Chocolate Pumpkin Snickerdoodles
These delightful cookies combine pumpkin puree and sweet white chocolate for a charming treat perfect for any occasion.
Ingredients
Cookie Base
- 1 cup salted butter, room temperature provides creaminess
- 1 cup light brown sugar adds moisture and depth
- 1/2 cup granulated sugar sweetness
- 1 large egg binds ingredients
- 1/4 cup pumpkin puree adds moisture and flavor
- 1 teaspoon vanilla extract enhances flavor
- 2 1/2 cups all-purpose flour structure
- 1 teaspoon baking soda leavening agent
- 1 box (3 ounces) pumpkin spice instant pudding mix moisture
- 1 teaspoon ground cinnamon warm spice flavor
- 1 teaspoon pumpkin pie spice additional warmth
- 1/4 teaspoon salt balances sweetness
- 1 cup white chocolate chips sweetness and creaminess
Toppings
- 2 Tablespoons granulated sugar for topping
- 1 teaspoon ground cinnamon for topping
Instructions
Preparation
- Preheat your oven to 375°F. Prepare two large baking sheets by lining them with parchment paper.
- In the bowl of a stand mixer, place the softened salted butter along with the light brown sugar and granulated sugar. Beat until well combined and creamy.
- Add the large egg and beat until just combined, then incorporate the pumpkin puree and vanilla extract until smoothly blended.
- In a separate medium bowl, whisk together the flour, baking soda, instant pudding mix, ground cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- Gently stir in the white chocolate chips until evenly distributed.
- Using a standard-size cookie scoop, portion out the cookie dough on the prepared baking sheets.
- In a small bowl, mix the granulated sugar and ground cinnamon for topping, then sprinkle a pinch of this mixture over each cookie dough ball.
Baking
- Place the baking sheets in the preheated oven and bake for approximately 10 minutes until slightly golden around the edges.
- Remove the cookies from the oven and let them cool on the baking sheets to set.
Notes
To store, place cookies in an airtight container at room temperature for about 4-5 days. For longer storage, freeze in a single layer, separated by parchment paper.