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–+ servings

White Chocolate Pumpkin Snickerdoodles

A delightful blend of soft, chewy textures and warm autumn spices, these cookies are elevated with white chocolate chips and rich pumpkin flavor.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 32 cookies
Calories: 120
Ingredients Method Nutrition

Ingredients
  

  • 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
  • 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 for topping
  • 1 teaspoon ground cinnamon for topping

Method
 

  1. Preheat your oven to 375 degrees F and line two large baking sheets with parchment paper.
  2. In a stand mixer, combine the butter, light brown sugar, and granulated sugar. Beat until creamy, then add the egg, pumpkin puree, and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually mix this into the wet ingredients.
  4. Gently fold in the white chocolate chips until evenly distributed.
  5. Scoop generous portions of dough onto the prepared baking sheets, leaving space between each. Sprinkle the topping mixture over each cookie dough ball.
  6. Bake for about 10 minutes or until the edges are lightly golden brown. Let cool on the baking sheets for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1gCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6g

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