As the air turns crisp and the leaves begin to change, there’s no better way to celebrate the cozy flavors of autumn than with a batch of White Chocolate Pumpkin Snickerdoodles. These soft, pillowy cookies combine the warmth of pumpkin spice with the creamy indulgence of white chocolate for a delectable treat that’s perfect for sharing with family and friends.

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Ingredients That Make These Cookies Irresistible

The key to White Chocolate Pumpkin Snickerdoodles is the perfect balance of rich, buttery goodness and autumnal spices. Let’s take a closer look at the must-have ingredients:

1 cup salted butter, room temperature – Using room temperature butter ensures a soft, chewy texture.
1 cup light brown sugar – Brown sugar adds a subtle molasses flavor and helps retain moisture.
1/2 cup granulated sugar – Granulated sugar provides the perfect amount of sweetness.
1 large egg – The egg binds the dough together and contributes to the soft, cakey texture.
1/4 cup pumpkin puree – Pumpkin puree infuses these cookies with the essence of fall and a delightful orange hue.
1 teaspoon vanilla extract – Vanilla enhances the overall flavor profile.
2 1/2 cups all-purpose flour – The flour provides structure and helps create the perfect snickerdoodle texture.
1 teaspoon baking soda – Baking soda gives the cookies a slight rise and chewy interior.
1 box (3 ounces) pumpkin spice instant pudding mix – This secret ingredient adds an extra boost of pumpkin spice flavor.
1 teaspoon ground cinnamon – Cinnamon is a must-have for any snickerdoodle recipe.
1 teaspoon pumpkin pie spice – The blend of spices like cinnamon, ginger, nutmeg, and cloves enhances the pumpkin flavor.
1/4 teaspoon salt – A pinch of salt helps balance the sweetness.
1 cup white chocolate chips – The creamy white chocolate chips provide pockets of decadence in every bite.

For the topping, you’ll need a simple mixture of 2 tablespoons granulated sugar and 1 teaspoon ground cinnamon. This crunchy, spiced coating is the perfect finishing touch.

Step-by-Step Instructions: White Chocolate Pumpkin Snickerdoodles

Ready to bring these White Chocolate Pumpkin Snickerdoodles to life? Follow these easy steps:

Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
Mix Wet Ingredients: In a large bowl, cream together the butter, light brown sugar, and granulated sugar until light and fluffy. Beat in the egg, pumpkin puree, and vanilla extract until well combined.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin spice instant pudding mix, cinnamon, pumpkin pie spice, and salt.
Combine: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the white chocolate chips.
Shape Cookies: Roll the dough into 1.5-inch balls and coat them in the topping mixture of sugar and cinnamon.
Bake: Place the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. The centers may still look slightly soft.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serve: Enjoy these soft, pumpkin-spiced cookies with a delightful burst of white chocolate in every bite!

Tips for Perfect White Chocolate Pumpkin Snickerdoodles

To ensure your White Chocolate Pumpkin Snickerdoodles turn out flawless, consider these helpful tips:

Canned vs. Homemade Pumpkin Puree: While you can use either canned or homemade pumpkin puree, the canned variety tends to have a more consistent texture and flavor, making it the preferred choice for these cookies.
Texture Perfection: To achieve the perfect soft and chewy texture, be careful not to overbake the cookies. Keep an eye on them, and pull them out of the oven as soon as the edges start to turn golden brown.
Storing for Freshness: Store the cooled cookies in an airtight container at room temperature for up to 5 days. To maintain their soft and chewy texture, you can also place a slice of bread in the container, which will help absorb any excess moisture.
Freezing the Dough: If you want to get a head start on your baking, you can easily freeze the cookie dough. Simply scoop the dough into balls, place them on a baking sheet, and freeze until firm. Then, transfer the frozen dough balls to an airtight container or freezer bag and store them for up to 3 months. When ready to bake, simply place the frozen dough on a baking sheet and add a minute or two to the baking time.

Variations on the Classic Recipe

While the White Chocolate Pumpkin Snickerdoodles are delicious as is, you can also try these tasty variations:

Dark Chocolate Chip Pumpkin Snickerdoodles: Swap out the white chocolate chips for dark chocolate chips for a richer, more intense flavor.
Nut-Infused Pumpkin Snickerdoodles: Fold in chopped pecans, walnuts, or almonds for a satisfying crunch.
Gluten-Free Pumpkin Snickerdoodles: Use a 1-to-1 gluten-free flour blend in place of the all-purpose flour to accommodate dietary restrictions.
Vegan Pumpkin Snickerdoodles: Replace the butter with a plant-based alternative, such as coconut oil or vegan margarine, and use a flax or chia egg instead of the regular egg.

White Chocolate Pumpkin Snickerdoodles 10 Steps Ultimate Delicious

FAQs About White Chocolate Pumpkin Snickerdoodles

Can I use canned pumpkin or fresh pumpkin puree for these cookies? You can use either canned pumpkin or freshly made pumpkin puree for these cookies. Canned pumpkin tends to have a more consistent texture and flavor, making it the preferred choice. If using fresh pumpkin, make sure to strain out any excess moisture.

Is it possible to make these cookies gluten-free? Yes, you can easily make these White Chocolate Pumpkin Snickerdoodles gluten-free by substituting the all-purpose flour with a 1-to-1 gluten-free flour blend. This will ensure the cookies maintain their soft, chewy texture without the gluten.

Can I substitute white chocolate with dark or milk chocolate? Absolutely! If you prefer a richer chocolate flavor, you can swap out the white chocolate chips for an equal amount of dark or milk chocolate chips. The pumpkin and spices will still complement the chocolate beautifully.

How should I store the cookies to keep them soft and fresh? To keep your White Chocolate Pumpkin Snickerdoodles soft and delicious, store them in an airtight container at room temperature for up to 5 days. You can also place a slice of bread in the container, which will help absorb any excess moisture and maintain the cookies’ perfect texture.

Bake Up a Batch of Fall Comfort

With their irresistible pumpkin spice aroma, creamy white chocolate, and classic snickerdoodle texture, these White Chocolate Pumpkin Snickerdoodles are the ultimate autumn indulgence. Whether you’re baking them for a cozy family gathering, a fall-themed party, or simply to enjoy on a chilly afternoon, these cookies are sure to bring a smile to everyone’s face. So preheat your oven, gather your ingredients, and get ready to savor the delightful flavors of the season!

Looking for more tasty ideas? Visit Elena’s Fast & Flavorful Recipes on Pinterest for a treasure trove of easy meals, comforting bakes, and fun kitchen inspiration!