Description
Seasonal magic sparkles in these white chocolate pumpkin snickerdoodles, blending autumn’s warmth with sweet indulgence. Spiced cookies promise comfort and joy for cookie enthusiasts seeking a delightful twist on classic snickerdoodles.
Ingredients
Scale
Wet Ingredients:
- 1 cup (227 grams) salted butter, room temperature
- 1 cup (200 grams) light brown sugar
- 1/2 cup (100 grams) granulated sugar
- 1 large egg
- 1/4 cup (60 grams) pumpkin puree
- 1 teaspoon vanilla extract
Dry Ingredients:
- 2 1/2 cups (313 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 box (85 grams) pumpkin spice instant pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
Mix-ins and Topping:
- 1 cup (170 grams) white chocolate chips
- 2 tablespoons (25 grams) granulated sugar (for topping)
- 1 teaspoon ground cinnamon (for topping)
Instructions
- Prepare the oven at 375°F and arrange parchment paper on two large baking sheets to prevent cookie adhesion.
- Utilize a stand mixer to blend softened butter, light brown sugar, and granulated sugar until achieving a fluffy, pale texture, approximately 2-3 minutes on medium speed.
- Incorporate egg and mix briefly, then add pumpkin puree and vanilla extract, blending smoothly without excessive agitation.
- In a separate bowl, thoroughly whisk flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt to ensure uniform flavor distribution.
- Gradually integrate dry ingredients into wet mixture using low-speed mixing, halting immediately when flour disappears. Gently fold white chocolate chips throughout the dough.
- Employ a cookie scoop to portion dough onto prepared sheets, allowing sufficient spacing for minimal spreading. Each portion should measure approximately 1.5 tablespoons.
- Create a cinnamon-sugar topping by combining granulated sugar and ground cinnamon. Delicately sprinkle over each dough ball to enhance flavor and achieve classic snickerdoodle texture.
- Bake for 10 minutes until edges turn golden and centers remain slightly soft. Allow cookies to rest on baking sheets momentarily before transferring to a wire rack for complete cooling.
Notes
- Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading during baking.
- Pat the pumpkin puree with paper towels to remove excess liquid, ensuring your cookies don’t become too soft or cake-like.
- Roughly chop high-quality white chocolate bars instead of using chips for more luxurious texture and uneven chocolate pockets.
- Substitute gluten-free flour blend and use dairy-free butter alternatives to make these cookies suitable for different dietary needs without compromising taste.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 190
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg