How do I know when my White Chocolate Pumpkin Snickerdoodles are done baking?

Your snickerdoodles are perfectly baked when the edges are just starting to turn golden brown. The centers should look set but might still appear slightly soft. This is key for achieving that delightful chewy texture. Let them cool on the baking sheet for a few minutes; they will firm up as they cool. If you prefer a crisper cookie, give them an extra minute or two in the oven, but be careful not to overbake.

How long will White Chocolate Pumpkin Snickerdoodles stay fresh?

These cookies will stay fresh for about 1 week when stored in an airtight container at room temperature. To keep them from sticking together, layer the cookies with parchment paper. If you'd like to extend their freshness, you can freeze them for up to 3 months. Just make sure to thaw them at room temperature before serving.

Why are my pumpkin snickerdoodles sticky after baking?

Pumpkin naturally adds moisture to baked goods, which can make your cookies sticky. To avoid this, ensure you're using the correct amount of pumpkin puree. If the dough feels too wet before baking, you can chill it for 30 minutes to help it firm up. Also, baking the cookies a tad longer can help reduce stickiness, but watch carefully to avoid overbaking.

Can I use fresh pumpkin puree instead of canned in these snickerdoodles?

Absolutely! You can use fresh pumpkin puree, but make sure it’s well-drained to avoid adding extra moisture. To make your own puree, roast or steam the pumpkin until tender, then blend until smooth. Let it cool and drain any excess liquid before using in your cookies. Fresh puree can add a slightly different flavor, but it’s a delicious homemade touch.

Delicious White Chocolate Pumpkin Snickerdoodles Recipe

Name: White Chocolate Pumpkin Snickerdoodles: A Fall Flavor Fusion
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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 bean paste; 2 1/2 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)

Description

White Chocolate Pumpkin Snickerdoodles are so delicious and perfect for the fall season. These cookies are soft, loaded with white chocolate chips, and filled with pumpkin flavor.

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 bean paste

2 1/2 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)

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Instructions

1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.

2. In a stand mixer bowl, beat softened butter, light brown sugar, and granulated sugar until creamy.

3. Add the egg, then pumpkin puree and vanilla bean paste, mixing until just combined.

4. In a separate bowl, whisk together flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt.

5. Gradually add dry mixture to wet mixture, mixing until just combined. Stir in white chocolate chips.

6. Scoop dough onto baking sheets using a cookie scoop.

7. Sprinkle cinnamon sugar topping over each dough ball.

8. Bake for 10 minutes. Let cookies cool on baking sheets before serving.

Notes

Use ‘Batch’ brand pumpkin spice pudding mix if available.

Ensure butter is at room temperature for best results.

Prep Time: 15
Cook Time: 10
Category: Dessert
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160 kcal
Sugar: 15 g
Sodium: 95 mg
Fat: 8 g
Saturated Fat: 5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 0 g
Protein: 2 g
Cholesterol: 20 mg