White Chocolate Pumpkin Snickerdoodles – Fall Snickerdoodle Cookies

Autumn officially kicks off when you can smell cinnamon and pumpkin spice wafting from the oven—and these White Chocolate Pumpkin Snickerdoodles deliver on both fronts! Imagine biting into a pillowy soft cookie, the perfect balance of warm spice and sweet white chocolate… can you picture it? Whether you’re a die-hard pumpkin fanatic or simply sniffing out new fall treats, these cookies will earn a permanent spot on your recipe rotation.

I love how these treats mash up two beloved classics: a cinnamon-sugar snickerdoodle and pumpkin-infused goodness. First, the dough gets a hit of pumpkin flavor thanks to pumpkin pudding mix and a generous sprinkle of pumpkin pie spice. Then, to drive home that fall vibe, I roll each ball in cinnamon sugar before baking—just like your favorite Fall Snickerdoodle Cookies. The result? A cookie with that iconic crackly top and a tender, melt-in-your-mouth texture.

But wait—what’s a snickerdoodle without a twist? Enter the white chocolate chips. They add a creamy sweetness that complements the pumpkin perfectly. I’m talking gooey pockets of white chocolate in every bite—White Chocolate Chip Pumpkin Cookies never tasted so good. FYI, if you’re team milk chocolate, you can swap them out. I won’t tell—promise.

These Pumpkin Snickerdoodle Cookies might look fancy, but they’re shockingly simple. You only need pantry staples plus a box of instant pumpkin pudding. Seriously, you can whip ’em up faster than you can say “pumpkin everything.” Pulse your dry ingredients together, add the wet stuff and pudding mix, fold in chips, roll in cinnamon sugar, and bake. Boom—Pumpkin White Chocolate Chip Cookies that feel bakery-level without the fuss.

Are you worried about overbaking? Here’s a key tip: pull the cookies when the centers still look slightly underdone. They’ll firm up as they cool on the baking sheet. Trust me, Pumpkin Cookies With White Chocolate turn out softer and more irresistible this way. Don’t skip that parchment paper, either—it helps you achieve those perfect edges without any sticking drama.

Let’s talk storage: once cool, stash your batch in an airtight container on the counter for up to seven days—though they rarely last that long. If you need a quick treat later, pop one in the microwave for a few seconds. The white chocolate turns molten again, and the cookie tastes like it just came out of the oven. IMO, that’s next-level cozy.

Wondering what makes these Pumpkin White Chocolate Cookies stand out from the crowd? It’s all in the spice blend and the pudding mix. The pudding mix keeps the dough extra moist and amplifies the pumpkin profile in a way plain pumpkin puree can’t match. Plus, the pudding adds a bit of sweetness, letting you dial back on granulated sugar without sacrificing flavor.

Here’s another pro tip: feel free to customize your spice mix. If you love a stronger ginger kick, add a pinch of ground ginger. Want to warm things up? A dash of nutmeg or cloves will take your Pumpkin Spice White Chocolate Cookies to the next level. Baking’s all about experimentation, so don’t be shy—get creative!

Have you hosted a fall cookie swap? These White Chocolate Pumpkin Snickerdoodles are guaranteed conversation starters. The cinnamon-sugar coating catches the light, the white chocolate chip flecks peek through, and those pumpkin spice aromas… OMG. Your friends will swarm your kitchen like it’s a pumpkin patch.

So, what are you waiting for? Grab your mixer, dust off those cookie sheets, and dive into the world of pumpkin-snicker-chocolate bliss. These White Chocolate Pumpkin Dessert cookies aren’t just a seasonal fling—they’ll become your go-to fall treat year after year. Believe me, once you taste that first warm bite, you’ll be planning your next batch before the last one cools.

Happy baking, fellow pumpkin lovers—let’s make this season deliciously unforgettable!

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