Go Back

White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies filled with spiced pumpkin flavor and sweet white chocolate, coated in a cinnamon-sugar crust. Perfect for fall, these cookies are a cozy twist on a classic favorite!
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 32

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
  • TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon mixed together

Instructions
 

  • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
  • In the bowl of a stand-mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy.
  • Add the egg, beat until just combined, then add the pumpkin and vanilla.
  • In a separate, medium bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice and salt.
  • Gradually add this dry mixture to the wet mixture. Mixing until just combined. Stir in the white chocolate chips.
  • Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets.
  • TOPPING: sprinkle a pinch of cinnamon sugar mixture over each cookie dough ball.
  • Place in oven and bake for 10 minutes. Remove from oven. Let cookies cool right on the baking sheets before serving. Enjoy!

Notes

I used a box of the ‘Batch’ brand of pumpkin spice instant pudding mix. I found it at Walmart. I cant seem to find the Jell-O brand of it anymore.
Keyword White Chocolate Pumpkin Snickerdoodles