White Chocolate Pumpkin Snickerdoodles
Soft and fluffy cookies that blend classic snickerdoodle flavors with pumpkin and white chocolate for a delightful fall treat.
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg
- ¼ cup pumpkin puree
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 box 3 ounces pumpkin spice instant pudding mix
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- 1 cup white chocolate chips
- 2 Tbsp granulated sugar (for topping)
- 1 tsp ground cinnamon (for topping)
Instructions
- Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream the butter, light brown sugar, and granulated sugar together in a stand mixer for 2-3 minutes until fluffy.
- Add the egg, pumpkin puree, and vanilla extract, and mix until well combined.
- In a separate bowl, whisk together the flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the white chocolate chips.
- Using a cookie scoop, portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.
- In a small bowl, mix the granulated sugar and ground cinnamon for the topping. Sprinkle over the dough balls.
- Bake for approximately 10 minutes, until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
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Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.