White Chocolate Pumpkin Snickerdoodles

When fall shows up and pumpkins appear on every porch, I always crave these White Chocolate Pumpkin Snickerdoodles. This recipe combines the cinnamon-sugar magic of classic snickerdoodles with a cozy pumpkin twist, plus the rich sweetness of white chocolate chips. The dough comes together fast and bakes up soft every time. Bake a batch while you are carving pumpkins with family or sipping hot cider by the window.

The balance of cinnamon sugar and pumpkin makes these cookies a fall favorite at my house. My kids start asking for them as soon as the weather cools off and by October we are making them nearly every weekend.

Ingredients

• Salted butter at room temperature: This adds richness and moisture Pick a quality butter for the best base flavor
• Light brown sugar: Adds a caramel taste and keeps cookies soft Make sure it is fresh and not clumpy
• Granulated sugar: For sweetness and that classic sugary snickerdoodle edge Fresh sugar ensures perfect blending in the dough and topping
• Large egg: Holds the dough together and adds tenderness Fresh eggs give the fluffiest results
• Pumpkin puree: Brings real pumpkin flavor Look for unsweetened plain pumpkin puree not pie filling
• Vanilla extract: Adds warmth and depth Choose pure vanilla for best taste
• All-purpose flour: Builds the cookie structure Use a spoon to lightly fill your cup for accuracy
• Baking soda: Helps cookies spread just right Check the date for freshness
• Pumpkin spice instant pudding mix: Adds pumpkin flavor and gives the cookies a soft texture If you see the Batch brand snap it up it can be hard to find
• Ground cinnamon: Delivers that snickerdoodle aroma and classic flavor Use Saigon cinnamon for a punchy taste
• Pumpkin pie spice: Deepens the autumn notes Blends of cinnamon nutmeg ginger and clove are best
• Salt: Balances out the sweetness and makes the flavors pop Sea salt or kosher salt are both great here
• White chocolate chips: Add creamy sweetness and richness Look for high-quality chips that hold their shape
• Topping granulated sugar and ground cinnamon: For authentic snickerdoodle crackle and spicy edge

Step-by-Step Instructions

Preheat and prepare:

Heat your oven to three seventy five degrees F Spread parchment paper over two baking sheets so cookies do not stick and bake evenly

Cream the butter and sugars:

In the bowl of a stand mixer blend room temperature butter with both brown sugar and granulated sugar Mix until creamy and the color is pale This step helps create a soft fluffy dough

Mix in the wet ingredients:

Crack in the egg and mix gently only until blended next add pumpkin puree and vanilla extract Stir just until the mixture looks smooth Overmixing can make the dough tough

Combine the dry ingredients:

In a separate mixing bowl whisk together flour baking soda pudding mix cinnamon pumpkin pie spice and salt This step ensures the flavorings and leavening are evenly distributed

Bring it all together:

Bit by bit add the dry ingredients to the wet mixture on low speed Stop mixing once you no longer see flour streaks Gently fold in white chocolate chips so they do not break

Scoop the dough:

With a standard cookie scoop gather portions of dough and set them on the lined baking sheets Arrange with some space in between for spreading

Add the topping:

Mix granulated sugar with cinnamon then sprinkle a pinch over each dough ball This gives the cookies their signature textured top

Bake:

Slide the trays into the oven and bake for about ten minutes The cookies should be puffed and lightly golden but not overbaked for best softness

Cool and enjoy:

Let the cookies cool directly on the baking sheet so they firm up and finish baking from the residual heat Then enjoy while still a little warm

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Pumpkin spice instant pudding mix makes these cookies especially tender and full of autumn aroma Each time I make these my kitchen fills with the scents of cinnamon and pumpkin My daughter loves helping sprinkle the extra cinnamon sugar and sneaks a white chocolate chip or two

Storage Tips

Once cooled place the cookies in an airtight container They will stay soft and fresh on your countertop for up to a week If you want to keep them longer freeze the dough balls before baking for quick-bake treats all season

Ingredient Substitutions

If white chocolate is not your thing swap in milk chocolate chips or even caramel chips for a different twist You can use homemade pumpkin spice mix if you cannot find the pudding mix and a dash of extra vanilla will help round out the flavor

Serving Suggestions

Set out a platter when friends come over for coffee or take a batch to your next pumpkin carving night These are also perfect kid-size lunchbox treats If you are feeling extra festive serve with mugs of warm apple cider or spiced chai

Cultural Context

Snickerdoodles have been a favorite in American kitchens for generations But come autumn pumpkin finds its way into nearly everything in my house and this mashup recipe is how I celebrate both traditions for a modern fall classic

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Recipe FAQs

→ What gives these cookies their soft texture?

The combination of pumpkin puree and the pumpkin spice instant pudding mix keeps the cookies moist and tender.

→ Can I substitute white chocolate chips?

Yes, milk chocolate chips or another favorite chip can be used if preferred, without altering the texture much.

→ How should I store these cookies to maintain freshness?

Store them in an airtight container on the countertop for 5 to 7 days to keep them soft and flavorful.

→ What spices are used to create the pumpkin flavor?

A blend of cinnamon, pumpkin pie spice, and the pudding mix combine to enhance the pumpkin essence.

→ Why is cinnamon sugar sprinkled on top before baking?

This topping adds a lightly crisp, sweet exterior that contrasts nicely with the soft cookie inside.

→ How many cookies does this recipe make?

The batch yields about 32 cookies, perfect for sharing or storing.