Description
Pumpkin-spiced snickerdoodles get a decadent upgrade with gooey white chocolate chips and a burst of autumn flavor. These soft, pillowy cookies capture all the comforts of fall in each cinnamon-sugar–coated bite.
Ingredients
Scale
Cookie Dough:
- 1 cup (226 g) salted butter, softened
- 1 cup (200 g) light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg, room temperature
- ¼ cup (60 g) pumpkin purée
- 1 tsp pure vanilla extract
- 2½ cups (312 g) all-purpose flour
- 1 tsp baking soda
- 3 oz (one small box) pumpkin-spice instant pudding mix
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp fine salt
- 1 cup (180 g) white chocolate chips
Cinnamon-Sugar Coating:
- 2 Tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Warm Up & Prep Pans: Heat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Cream Butters & Sugars: In a stand mixer (or large bowl with a hand mixer), blend butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Flavors: Mix in the egg until just combined. Scrape down the bowl, then beat in pumpkin purée and vanilla.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, pumpkin-spice pudding powder, cinnamon, pumpkin pie spice, and salt.
- Combine Dough: Gradually pour the dry mix into the wet bowl, mixing until the dough just comes together. Fold in white chocolate chips.
- Shape & Coat: Combine sugar and cinnamon in a small bowl. Scoop dough by rounded tablespoons and gently roll each ball in the cinnamon-sugar mixture.
- Bake & Cool: Arrange dough balls 2″ apart on the lined sheets. Bake 10 minutes, until edges look set but centers remain soft. Let cookies rest on the pans for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Tips & Variations
- Pudding Mix Swap: If you can’t find pumpkin-spice pudding, use vanilla pudding mix plus an extra ½ tsp pumpkin pie spice.
- Flavor Boost: Stir in a pinch of ground ginger or nutmeg for deeper warmth.
- Chocolate Swap: Feel free to use milk or dark chocolate chips for a twist.
- Storage: Keep in an airtight container at room temperature for up to 5 days—if they last that long!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts