White Chocolate Pumpkin Snickerdoodles
When fall rolls around, my kitchen basically turns into a pumpkin-palooza. And while I love a good pumpkin pie, sometimes you just want a cookie, you know?
I was on a mission to create the ultimate fall cookie. It had to have that classic, cinnamon-sugar snickerdoodle crackle but with the soft, chewy heart of a pumpkin cookie. After a few delicious experiments, this recipe was born. It’s the perfect mash-up of two classics, and the white chocolate chips? They’re the sweet, creamy surprise that ties it all together.
What You’ll Need
You don’t need anything too fancy to whip up these delicious cookies. Here’s the list of ingredients to grab:
- Salted Butter: Make sure it’s softened to room temperature for a creamy dough.
- Sugars: A mix of light brown sugar and granulated sugar gives the perfect chewy texture and sweetness.
- Large Egg: Binds everything together.
- Pumpkin Puree: This is the star! Use 100% pure pumpkin, not pumpkin pie filling.
- Vanilla Extract: For a little background warmth.
- All-Purpose Flour: The foundation of our cookies.
- Baking Soda: Helps the cookies rise and spread.
- Pumpkin Spice Instant Pudding Mix: This is my secret weapon! It makes the cookies incredibly soft and boosts the pumpkin flavor.
- Spices: A blend of ground cinnamon and pumpkin pie spice for that signature autumn aroma.
- Salt: To balance the sweetness.
- White Chocolate Chips: For sweet, creamy pockets of goodness in every bite.
- Cinnamon-Sugar Topping: A simple mix of granulated sugar and cinnamon for that classic snickerdoodle finish.
Pro Tips
As a chef, I’ve learned a few tricks that take these cookies from good to absolutely amazing. Here are my top tips for success:
- Don’t Overmix the Dough: Once you add the dry ingredients to the wet, mix only until they’re just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft, tender ones.
- The Pudding Mix is Key: Don’t skip the pumpkin spice instant pudding mix! It’s the secret to an ultra-soft, chewy texture that lasts for days. It also adds a wonderful depth of flavor. If you can’t find the pumpkin spice flavor, vanilla or butterscotch pudding mix works in a pinch.
- Cool on the Pan: For the perfect soft-baked center, let the cookies cool on the baking sheet for a few minutes after they come out of the oven. This allows them to finish baking gently from the residual heat without over-baking.
- Room Temperature is a Must: Using room temperature butter and egg is crucial. Cold ingredients won’t combine smoothly, affecting the final texture. Softened butter creams beautifully with sugar, creating air pockets that result in a lighter cookie.
Tools Required
Making these cookies is a breeze with these standard kitchen tools:
- Baking Sheets
- Parchment Paper
- Stand Mixer or Hand Mixer with a large bowl
- A separate medium bowl for dry ingredients
- Whisk
- Cookie Scoop (a standard size, about 1.5 tablespoons)
- Measuring Cups and Spoons
Substitutions and Variations
Want to switch things up? These cookies are wonderfully adaptable!
- Chocolate Chips: If white chocolate isn’t your thing, feel free to substitute with milk chocolate, semi-sweet, or even butterscotch chips.
- Pudding Mix: As mentioned, if you can’t find pumpkin spice pudding, a 3-ounce box of vanilla or butterscotch instant pudding mix is a great alternative.
- Nuts: For some added crunch, stir in a ½ cup of chopped pecans or walnuts with the white chocolate chips.
Make-Ahead Tips
You can easily prepare the cookie dough ahead of time. Simply mix the dough as directed, cover the bowl tightly with plastic wrap, and refrigerate for up to 3 days.
When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly, then scoop, top with cinnamon sugar, and bake as directed. You may need to add a minute or two to the baking time.
How to Make White Chocolate Pumpkin Snickerdoodles
Ready to bake the best fall cookies ever? Let’s get started.
- Prep Your Oven and Pans: Preheat your oven to 375°F. Line two large baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In the bowl of a stand mixer (or using a hand mixer), beat the softened butter with the light brown sugar and granulated sugar until the mixture is light, creamy, and well combined.
- Add Wet Ingredients: Add the egg and beat until just combined. Then, mix in the pumpkin puree and vanilla extract.
- Combine Dry Ingredients: In your separate medium bowl, whisk together the all-purpose flour, baking soda, pumpkin spice pudding mix, ground cinnamon, pumpkin pie spice, and salt.
- Mix the Dough: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Be careful not to overmix! Gently stir in the white chocolate chips.
- Scoop and Top: Use a cookie scoop to portion the dough into balls and place them on your prepared baking sheets. In a small bowl, mix the 2 tablespoons of sugar and 1 teaspoon of cinnamon for the topping. Sprinkle a pinch of this cinnamon-sugar mixture over each cookie dough ball.
- Bake to Perfection: Place the baking sheets in the oven and bake for 10 minutes. The edges should be set, but the centers will look soft.
- Cool and Enjoy: Remove the cookies from the oven and let them cool directly on the baking sheets for at least 5-10 minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition, Pairings, and Efficiency
Here’s a little more info to help you enjoy these treats.
| Nutritional Information (Estimated) | |
|---|---|
| Serving Size | 1 Cookie |
| Calories | ~145 kcal |
| Fat | 7g |
| Carbohydrates | 20g |
| Sugar | 12g |
| Protein | 1.5g |
*Disclaimer: Nutritional information is an estimate and may vary based on the specific ingredients used.
- Dietary Swaps: For a gluten-free version, substitute the all-purpose flour with a quality 1-to-1 gluten-free baking flour blend that contains xanthan gum.
- Pairing Suggestions: These cookies are perfect with a hot cup of coffee, a chai tea latte, or a cold glass of milk. They also make a fantastic addition to a holiday dessert platter!
- Time-Saving Tip: While your first batch of cookies is baking, go ahead and scoop the dough for the second batch onto your other prepared baking sheet. This way, it’s ready to go into the oven as soon as the first batch comes out.
Leftovers and Storage
Store any leftover cookies in an airtight container at room temperature. They will stay soft and delicious for 5 to 7 days (if they last that long!).
For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet to freeze solid, then transfer them to a freezer-safe bag or container. They’ll keep for up to 3 months.
Frequently Asked Questions (FAQs)
- Why are my cookies flat?
- This can happen if your butter was too soft or melted. It should be at room temperature, but not greasy. Chilling the dough for 30 minutes before baking can also help prevent spreading.
- Can I use pumpkin pie filling instead of pumpkin puree?
- It’s best not to. Pumpkin pie filling is pre-sweetened and spiced, which will throw off the flavor and texture of the recipe. Stick with 100% pure pumpkin puree.
- What if my dough is too sticky?
- Pumpkin can make dough a bit sticky. If it’s too difficult to handle, try chilling it in the refrigerator for 30-60 minutes. This will firm it up and make it much easier to scoop.
- I can’t find pumpkin spice pudding mix. What should I do?
- No problem! You can substitute a 3-ounce box of vanilla or butterscotch instant pudding mix. The cookies will still be wonderfully soft and have plenty of pumpkin flavor from the puree and spices.
Wrapping Up
There you have it—the perfect cookie to celebrate fall! These White Chocolate Pumpkin Snickerdoodles are soft, chewy, and packed with all the cozy flavors of the season.
They’re super easy to make and are guaranteed to be a hit whether you’re carving pumpkins with the family or just need a sweet afternoon treat.
I can’t wait for you to try them! When you do, please leave a comment below and let me know what you think. I love hearing about your baking adventures
