White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are a delightful treat that perfectly capture the essence of fall. These cookies are soft, chewy, and packed with a rich pumpkin flavor complemented by creamy white chocolate chips. Ideal for cozy gatherings, seasonal celebrations, or a comforting snack at home, they bring warmth and joy to any occasion.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and white chocolate creates a unique taste that is both comforting and indulgent.
• Easy to Make: With simple ingredients and straightforward steps, these cookies come together quickly, making them perfect for bakers of all skill levels.
• Perfect for Any Occasion: Whether it’s a potluck, holiday party, or just a treat for yourself, these cookies fit right in.
• Soft and Chewy Texture: The addition of pudding mix ensures that each cookie remains soft and chewy long after they’ve cooled down.
• Versatile Treat: Enjoy them as-is or pair them with your favorite coffee or tea for an extra special touch.

Tools and Preparation

To make your baking experience smoother, gather the essential tools before you start. These will help you create perfect White Chocolate Pumpkin Snickerdoodles without any hassle.

Essential Tools and Equipment

• Stand mixer
• Mixing bowls
• Measuring cups
• Baking sheets
• Parchment paper
• Cookie scoop

Importance of Each Tool

• Stand mixer: Makes mixing the dough effortless, ensuring even incorporation of ingredients.
• Mixing bowls: Essential for separating wet and dry ingredients efficiently.
• Cookie scoop: Helps portion out uniform cookie sizes for even baking.

Ingredients

White Chocolate Pumpkin Snickerdoodles are so delicious and perfect for the fall season. These cookies are soft, loaded with white chocolate chips and filled with pumpkin flavor.

Ingredients:
– 1 cup salted butter, room temperature
– 1 cup light brown sugar
– 1/2 cup granulated sugar
– 1 large egg
– 1/4 cup pumpkin puree
– 1 teaspoon vanilla extract
– 2 ½ cups all-purpose flour
– 1 teaspoon baking soda
– 1 box (3 ounces) pumpkin spice instant pudding mix
– 1 teaspoon ground cinnamon
– 1 teaspoon pumpkin pie spice
– 1/4 teaspoon salt
– 1 cup white chocolate chips
– TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together

How to Make White Chocolate Pumpkin Snickerdoodles

Step 1: Preheat the Oven

Preheat your oven to 375 degrees F. Line two large baking sheets with parchment paper to prevent sticking.

Step 2: Mix the Wet Ingredients

In the bowl of a stand mixer:
1. Add the softened butter along with light brown sugar and granulated sugar.
2. Beat until combined and creamy.
3. Add the egg, mixing until just combined, then add the pumpkin puree and vanilla extract.

Step 3: Combine Dry Ingredients

In a separate medium bowl:
1. Whisk together all-purpose flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt.
2. Gradually add this dry mixture to the wet mixture in the stand mixer.
3. Mix until just combined; avoid overmixing.
4. Stir in the white chocolate chips gently.

Step 4: Scoop and Bake Cookies

Using a standard-size cookie scoop:
1. Scoop dough onto the prepared baking sheets.
2. For topping, sprinkle a pinch of the cinnamon-sugar mixture over each cookie dough ball.
3. Place in the oven and bake for 10 minutes.
4. Once baked, remove from oven and let cookies cool right on the baking sheets before serving. Enjoy!

How to Serve White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are perfect for any gathering or cozy night in. Their soft texture and delightful flavor make them a fantastic treat to pair with various accompaniments.

With a Cup of Tea

• Pair your cookies with a warm cup of chai or herbal tea for a comforting experience.

As a Dessert Platter

• Arrange the cookies on a dessert platter alongside seasonal fruits like apples or pears for a colorful display.

Ice Cream Sandwiches

• Use two cookies to create an ice cream sandwich with your favorite vanilla or pumpkin-flavored ice cream.

With Coffee

• Enjoy these cookies with a freshly brewed cup of coffee, enhancing the flavors of both the cookie and the drink.

How to Perfect White Chocolate Pumpkin Snickerdoodles

To ensure your White Chocolate Pumpkin Snickerdoodles turn out perfectly every time, consider these helpful tips.

• Use room temperature ingredients: Allow butter and egg to sit out so they mix better, creating a smoother dough.

• Measure flour correctly: Spoon flour into your measuring cup and level it off to avoid dense cookies.

• Don’t overmix: Mix until just combined to keep them soft and chewy.

• Chill the dough if needed: If the dough is too sticky, chill it for 15-30 minutes before scooping for easier handling.

Best Side Dishes for White Chocolate Pumpkin Snickerdoodles

These delightful cookies can be complemented by various side dishes that enhance their flavors and provide contrasting textures.

1. Pumpkin Spice Latte: This seasonal favorite pairs well with the pumpkin flavor in the cookies.

2. Creamy Mashed Sweet Potatoes: The sweetness and creaminess balance beautifully with the spiced cookies.

3. Roasted Apples: Add a touch of cinnamon to roasted apples for a warm side that matches the cookie’s flavors.

4. Cheese Platter: Include mild cheeses like brie or cream cheese to provide a creamy contrast to the cookie’s sweetness.

5. Caramel Dip: A small bowl of caramel sauce can add an extra layer of decadence when dipped.

6. Fruit Salad: A fresh fruit salad will add brightness and acidity, balancing the richness of the cookies.

Common Mistakes to Avoid

• Not using room temperature ingredients: Make sure your butter and egg are at room temperature for a smoother batter and better texture. Cold ingredients can lead to uneven mixing and denser cookies.
• Overmixing the dough: Mixing too much after adding the dry ingredients can make your cookies tough. Mix until just combined to keep them soft and chewy.
• Skipping the chilling step: If you’re not achieving the right thickness, consider chilling the dough for 30 minutes before baking. This helps the cookies hold their shape.
• Ignoring oven temperatures: Every oven is different; always preheat properly and consider using an oven thermometer to ensure accurate temperatures for perfect baking.
• Not measuring flour correctly: Use the spoon-and-level method to avoid compacting flour in your measuring cup. This ensures you have the right amount for the best cookie consistency.

Storage & Reheating Instructions

Refrigerator Storage

• Store your White Chocolate Pumpkin Snickerdoodles in an airtight container.
• They will stay fresh for up to 1 week in the refrigerator.

Freezing White Chocolate Pumpkin Snickerdoodles

• Place cookies in a single layer on a baking sheet to freeze for 1 hour before transferring them to a freezer-safe bag.
• They can be frozen for up to 3 months. Thaw in the refrigerator overnight before enjoying.

Reheating White Chocolate Pumpkin Snickerdoodles

• Oven: Preheat to 350°F (175°C). Heat cookies on a baking sheet for about 5-7 minutes until warm.
• Microwave: Warm individual cookies on a plate for about 10-15 seconds for a quick treat.
• Stovetop: Place cookies in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

Here are some common questions about making White Chocolate Pumpkin Snickerdoodles that you might find helpful.

Can I use other types of chocolate instead of white chocolate?

Yes, you can substitute semi-sweet or dark chocolate chips if you prefer a richer flavor profile.

How do I know when my White Chocolate Pumpkin Snickerdoodles are done?

The edges should be lightly golden while the center looks slightly underbaked. They will firm up as they cool.

Can I add nuts to my White Chocolate Pumpkin Snickerdoodles?

Absolutely! Chopped walnuts or pecans would add a nice crunch and flavor contrast.

What can I use as a substitute for pumpkin puree?

You can use apple sauce or mashed bananas if you’re looking for an alternative flavor profile, though it may change the texture slightly.

Final Thoughts

White Chocolate Pumpkin Snickerdoodles are not only delicious but also versatile. You can easily customize them with different types of chocolate or nuts. These cookies make a perfect treat for fall gatherings or cozy nights at home. Don’t hesitate to try this delightful recipe!

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White Chocolate Pumpkin Snickerdoodles

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• Author: Laura Milligan
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful flavors of White Chocolate Pumpkin Snickerdoodles, a perfect treat for fall gatherings or cozy nights at home. These cookies feature a soft and chewy texture with a unique blend of pumpkin and creamy white chocolate chips. The warm spices of cinnamon and pumpkin pie spice elevate each bite, making them an irresistible choice for any occasion. Whether enjoyed on their own or paired with a comforting beverage, these cookies are sure to bring warmth and joy to your seasonal celebrations.

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Ingredients

Scale 1x2x3x

• 1 cup salted butter, room temperature
• 1 cup light brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1/4 cup pumpkin puree
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 box (3 ounces) pumpkin spice instant pudding mix
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt
• 1 cup white chocolate chips
• 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon (for topping)

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Instructions

1. Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.
2. In a stand mixer, cream together the butter, brown sugar, and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla extract; mix until well combined.
3. In another bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add to the wet mixture in the stand mixer until just combined. Gently fold in white chocolate chips.
4. Using a cookie scoop, portion dough onto prepared baking sheets. Sprinkle with cinnamon-sugar topping before baking for about 10 minutes or until edges are lightly golden.
5. Let cool on the baking sheets before serving.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie (30g)
• Calories: 150
• Sugar: 10g
• Sodium: 95mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: <0g
• Protein: <2g
• Cholesterol: 20mg

Keywords: For added texture and flavor, consider incorporating chopped nuts like walnuts or pecans. If you prefer darker chocolate flavors, substitute white chocolate chips with semi-sweet or dark chocolate chips.