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White Chocolate Pumpkin Snickerdoodles
5 from 6 votes

White Chocolate Pumpkin Snickerdoodles

Bring something special to the table with this well-loved recipe.

Prep Time
15 mins
Cook Time
10 mins
Servings: 32
Course: Dessert, Snacks, Baked Goods, Others
Cuisine: American, Canadian

Ingredients

  • 1 cup butter salted, 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
  • granulated sugar topping, 2 tablespoons sugar and 1 teaspoon cinnamon mixed
  • ground cinnamon topping, 2 tablespoons sugar and 1 teaspoon cinnamon mixed

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
  2. 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.
  3. 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.
  4. 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.