White Chocolate Pumpkin Snickerdoodles
Indulge in the warm, comforting flavors of fall with these White Chocolate Pumpkin Snickerdoodles. These delightful cookies are soft and chewy, featuring a rich pumpkin flavor enhanced by sweet white chocolate chips. Perfect for cozy gatherings or as a sweet treat with your morning coffee, they bring a touch of autumn to any occasion. Easy to prepare and irresistibly delicious, these snickerdoodles are sure to become a favorite in your baking repertoire.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Fall
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 oven to 375°F (190°C) and line two large baking sheets with parchment paper.
- In a stand mixer, cream together the butter, light brown sugar, and granulated sugar until fluffy. Add the egg, pumpkin puree, and vanilla extract; combine well.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this mixture to the wet ingredients until just combined. Fold in white chocolate chips gently.
- Scoop dough onto prepared baking sheets spaced apart. Sprinkle cinnamon-sugar mixture on top of each cookie ball.
- Bake for about 10 minutes until lightly golden around the edges but still soft in the center. Allow cookies to cool on the baking sheets before serving.
Nutrition
- Serving Size: 1 cookie (approximately 34g)
- Calories: 158
- Sugar: 9g
- Sodium: 137mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg