Description
Soft, chewy, and bursting with fall flavors, these White Chocolate Pumpkin Snickerdoodles combine pumpkin spice, cinnamon sugar, and creamy white chocolate chips for the ultimate autumn cookie. Perfect for bake sales, holiday gatherings, or cozy nights at home.
Ingredients
1 cup salted butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg
¼ cup pumpkin puree
1 teaspoon vanilla extract
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
¼ teaspoon salt
1 cup white chocolate chips
Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
Preheat oven to 375°F. Line two baking sheets with parchment paper.
In a stand mixer, beat together butter, brown sugar, and granulated sugar until light and fluffy.
Add the egg, pumpkin puree, and vanilla extract. Mix until smooth.
In a separate bowl, whisk flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
Gradually add dry ingredients into wet mixture until just combined. Fold in white chocolate chips.
Scoop dough with a standard cookie scoop onto prepared sheets.
Sprinkle cinnamon-sugar topping over each dough ball.
Bake for 10 minutes, until edges are set but centers remain soft.
Let cookies cool on baking sheets before serving.
Notes
Use plain pumpkin puree, not pumpkin pie filling.
Store cookies in an airtight container with a slice of bread to keep them soft for days.
Dough can be frozen into scoops for future baking—just add 1–2 minutes to bake time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Cookie
- Calories: 185 kcal
- Sugar: 14 g
- Sodium: 115 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg