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White Chocolate Pumpkin Snickerdoodles

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Indulge in the warm, comforting flavors of fall with these delightful White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are infused with pumpkin puree and a blend of warm spices, creating a rich, seasonal treat that’s perfect for sharing or enjoying on a cozy evening. Topped with sweet white chocolate chips and a sprinkle of cinnamon sugar, each cookie is a bite of autumn bliss. Whether you’re hosting a gathering or simply craving something sweet, these snickerdoodles are sure to impress and satisfy your taste buds.

Ingredients

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  • 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
  • Topping: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, light brown sugar, and granulated sugar until smooth. Add the egg, then mix in the pumpkin puree and vanilla extract until well combined.
  3. In a separate bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients until just combined. Gently fold in the white chocolate chips.
  4. Using a cookie scoop, drop spoonfuls of dough onto the prepared baking sheets. Sprinkle with the cinnamon-sugar topping.
  5. Bake for about 10 minutes or until lightly golden around the edges but still soft in the center. Allow cooling on baking sheets before serving.

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