White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are a delightful treat that perfectly captures the essence of fall. These cookies are soft, chewy, and filled with rich pumpkin flavor, complemented by sweet white chocolate chips. Ideal for gatherings, holiday celebrations, or cozy nights in, this recipe is sure to impress friends and family alike with its unique taste and festive spirit.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and white chocolate creates a sweet and satisfying dessert.
• Easy to Make: With straightforward steps, even beginner bakers can whip these up with ease.
• Perfect for Any Occasion: Whether it’s a holiday party or an afternoon snack, these cookies fit right in.
• Crowd-Pleaser: Their unique flavor will have everyone asking for seconds.
• Fall Favorite: Embrace the flavors of autumn with this seasonal delight.

Tools and Preparation

To make your baking experience smooth and enjoyable, having the right tools on hand is essential. The following equipment will help you create perfect White Chocolate Pumpkin Snickerdoodles with minimal fuss.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer: This tool makes creaming butter and sugar quick and effortless.
• Mixing bowls: Having multiple bowls allows for efficient organization of wet and dry ingredients.
• Baking sheets: Quality sheets ensure even baking for perfectly cooked cookies.

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. While it’s heating, line two large baking sheets with parchment paper to prevent sticking.

Step 2: Cream the Butter and Sugars

In the bowl of a stand mixer, add the softened butter along with both the light brown sugar and granulated sugar. Beat until combined and creamy. Then, add the egg and mix until just combined. Finally, incorporate the pumpkin puree and vanilla extract.

Step 3: Combine Dry Ingredients

In a separate medium bowl, whisk together the all-purpose flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet ingredients while mixing until just combined. Stir in the white chocolate chips gently.

Step 4: Scoop and Bake Cookies

Using a standard-size cookie scoop, portion out dough onto the prepared baking sheets. For extra flavor, sprinkle a pinch of the cinnamon-sugar topping over each cookie dough ball before placing them in the oven. Bake for about 10 minutes or until they are lightly golden around the edges. Once baked, remove from oven and let cool on the baking sheets before serving. Enjoy!

How to Serve White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are a delightful treat that can be enjoyed in various ways. Whether you’re hosting a gathering or simply enjoying them at home, these cookies can be served in styles that enhance their flavor and appeal.

With a Warm Beverage

• Coffee: Pair these cookies with a hot cup of coffee for a comforting experience.
• Tea: A soothing herbal tea complements the spices in the cookies perfectly.
• Hot Chocolate: Enjoy them with rich hot chocolate for a delightful dessert moment.

As Dessert Platter

• Mixed Cookies: Include these snickerdoodles on a platter with other types of cookies for variety.
• Cheese Board: Add some cheese and fruit to create an interesting contrast with the sweetness of the cookies.

At Seasonal Gatherings

• Thanksgiving Dessert Table: These cookies make a wonderful addition to your holiday spread.
• Fall Festivals: Share them at local events to delight fellow autumn lovers.

How to Perfect White Chocolate Pumpkin Snickerdoodles

Perfecting your White Chocolate Pumpkin Snickerdoodles will ensure they turn out delicious every time. Here are some tips to help you achieve the best results:

• Use Room Temperature Ingredients: Ensure butter and eggs are at room temperature for better mixing and texture.
• Don’t Overmix the Dough: Mix until just combined to keep cookies soft and chewy.
• Chill the Dough: For thicker cookies, chill your dough for 30 minutes before baking.
• Measure Flour Correctly: Use the spoon-and-level method to avoid dense cookies from too much flour.
• Watch Baking Time: Remove cookies when they look slightly underbaked; they will firm up as they cool.

Best Side Dishes for White Chocolate Pumpkin Snickerdoodles

These cookies pair wonderfully with various side dishes that enhance their flavor. Here’s a list of great options:

1. Pumpkin Soup: A warm, creamy pumpkin soup makes a cozy pairing with sweet snickerdoodles.
2. Apple Salad: A fresh apple salad adds a crunchy contrast that balances the sweetness of the cookies.
3. Cheesecake Bites: Mini cheesecake bites provide a rich complement to the lightness of the snickerdoodles.
4. Spiced Nuts: Savory spiced nuts offer a nice crunch alongside sweet treats.
5. Fruit Platter: A colorful assortment of seasonal fruits provides freshness and enhances flavors.
6. Caramel Dip: Serve with caramel dip for added indulgence; perfect for dipping!

Common Mistakes to Avoid

Baking can be tricky, especially with unique recipes like White Chocolate Pumpkin Snickerdoodles. Here are some common mistakes to watch out for.

• Bold ingredient measurement: Always measure your ingredients accurately. Using too much or too little flour can drastically change the cookie’s texture.
• Bold not letting butter soften: If your butter isn’t at room temperature, it won’t cream properly with the sugars. This can lead to dense cookies rather than light and fluffy ones.
• Bold skipping the chilling time: While this recipe doesn’t require chilling the dough, if you find your cookies spreading too much, consider refrigerating the dough for 30 minutes before baking.
• Bold overbaking the cookies: Keep an eye on your cookies while they bake. They should look slightly underbaked when you remove them from the oven, as they will continue to cook on the baking sheet.
• Bold ignoring ingredient substitutions: If you’re missing any ingredients, don’t just skip them. Find suitable substitutes to maintain the flavor and texture of your White Chocolate Pumpkin Snickerdoodles.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Layer cookies between parchment paper to prevent sticking.

Freezing White Chocolate Pumpkin Snickerdoodles

• Freeze in a single layer on a baking sheet before transferring to a freezer-safe bag.
• Best consumed within 3 months for optimal freshness.

Reheating White Chocolate Pumpkin Snickerdoodles

• Bold Oven: Preheat to 350°F (175°C) and warm cookies for about 5-7 minutes.
• Bold Microwave: Heat individual cookies for 10-15 seconds until warm.
• Bold Stovetop: Place in a pan over low heat for a couple of minutes, flipping occasionally.

Frequently Asked Questions

Here are some commonly asked questions about making White Chocolate Pumpkin Snickerdoodles and their answers.

Can I use dark chocolate instead of white chocolate?

Yes! You can substitute dark chocolate chips if you prefer a richer flavor profile in your cookies.

How do I make my White Chocolate Pumpkin Snickerdoodles thicker?

To achieve thicker cookies, add an extra couple of tablespoons of flour or reduce the sugar slightly.

What can I use instead of pumpkin spice pudding mix?

You can omit it entirely or use an equal amount of vanilla pudding mix along with additional pumpkin spice seasoning.

Are there other variations I can try?

Absolutely! Consider adding nuts, dried cranberries, or even swapping out the pumpkin puree for apple sauce for a different taste.

Final Thoughts

White Chocolate Pumpkin Snickerdoodles are a delightful treat that perfectly encapsulates fall flavors. These cookies are soft, sweet, and versatile—ideal for gatherings or cozy nights at home. Feel free to customize them by adding nuts or spices according to your taste preferences!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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White Chocolate Pumpkin Snickerdoodles

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

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Description

Indulge in the delightful flavors of fall with these White Chocolate Pumpkin Snickerdoodles. Soft and chewy, each cookie is infused with rich pumpkin and complemented by sweet white chocolate chips, making them a perfect treat for any occasion. Whether you’re hosting a gathering or enjoying a cozy night in, these cookies will impress friends and family alike with their unique taste. Easy to make, this recipe will have you capturing the essence of autumn in no time.

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Ingredients

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• 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
• 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon (for topping)

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Instructions

1. Preheat your oven to 375°F and line two baking sheets with parchment paper.
2. In a stand mixer, cream together the butter, light brown sugar, and granulated sugar until smooth. Add the egg, pumpkin puree, and vanilla extract; mix until well combined.
3. In a separate bowl, whisk together the flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined. Gently fold in the white chocolate chips.
4. Use a cookie scoop to portion out dough onto prepared baking sheets. Sprinkle each ball with a mixture of granulated sugar and cinnamon before baking for about 10 minutes or until lightly golden around the edges.
5. Allow cookies to 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: 9g
• Sodium: 80mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: <1g
• Protein: <1g
• Cholesterol: 20mg