White Chocolate Pumpkin Snickerdoodles
Indulge in the warm, comforting flavors of White Chocolate Pumpkin Snickerdoodles, the perfect fall treat for any occasion. These soft and chewy cookies are infused with rich pumpkin puree and complemented by sweet white chocolate chips, creating a delightful balance that captures the essence of autumn. Ideal for cozy gatherings or a quiet evening at home, these cookies offer a festive touch with their inviting aroma and vibrant appearance. Easy to make and even easier to enjoy, they promise to become a seasonal favorite.
- 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
- 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)
Instructions
- Preheat your oven to 375°F and line two baking sheets with parchment paper.
- Cream together the softened butter, light brown sugar, and granulated sugar until combined.
- Add the egg, pumpkin puree, and vanilla extract, mixing until fully blended.
- In a separate bowl, whisk together flour, baking soda, pudding mix, spices, and salt. Gradually mix dry ingredients into the wet mixture until just combined. Fold in white chocolate chips.
- Scoop dough onto prepared baking sheets and sprinkle with cinnamon-sugar topping.
- Bake for about 10 minutes until lightly golden around the edges; cool on sheets before serving.
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg