Description
Indulge in the warm, comforting flavors of fall with White Chocolate Pumpkin Snickerdoodles. These delightful cookies are soft and chewy, perfectly capturing the essence of autumn in every bite. Combining the rich sweetness of white chocolate with the earthy notes of pumpkin and spices, they are ideal for holiday gatherings or cozy nights at home. Easy to make and even easier to enjoy, these cookies will become a seasonal favorite. Whether you’re sharing them with friends or saving them for yourself, each cookie promises a heavenly experience.
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
- 3 ounces pumpkin spice instant pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1 cup white chocolate chips
- 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon (for topping)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a stand mixer, cream together softened butter, brown sugar, and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla extract; mix until well combined.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually incorporate this into the wet mixture.
- Fold in white chocolate chips until evenly distributed.
- Scoop dough onto prepared sheets and sprinkle cinnamon sugar topping over each ball.
- Bake for about 10 minutes or until lightly golden but still soft in the center. Let cool before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 140
- Sugar: 9g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: <1g
- Protein: <1g
- Cholesterol: <5mg