White Chocolate Pumpkin Snickerdoodles: A Fall Flavor Fusion
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
- 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
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.