White Chocolate Pumpkin Snickerdoodles
Soft, chewy cookies packed with fall flavors, pumpkin puree, and sweet white chocolate chips. A perfect autumn treat!
Equipment
- Stand mixer or large bowl
- Baking Sheets
- Parchment Paper
- Cookie Scoop
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large organic egg
- 1/4 cup 100% pure pumpkin puree
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 3 ounces pumpkin spice instant pudding mix
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/4 tsp fine sea salt
- 1 cup sweet white chocolate chips
Topping
- 2 tbsp granulated sugar for topping
- 1 tsp ground cinnamon for topping
Instructions
- Preheat your oven to 375°F and line two large baking sheets with parchment paper.
- In a large bowl or stand mixer, whip together the softened butter, brown sugar, and granulated sugar until light and creamy. Whisk in the egg, then blend in the pumpkin puree and vanilla extract.
- In a separate medium bowl, whisk together the flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt. Slowly fold dry ingredients into the wet mixture, then fold in the white chocolate chips.
- Use a standard cookie scoop to drop dough balls onto prepared baking sheets.
- Dust the top of each dough ball with the cinnamon-sugar mixture. Bake for 10 minutes, then cool on the baking sheets.
Notes
Nutritional Information (Per Serving): Calories: 160, Total Carbs: 23g, Net Carbs: 22.5g, Fats: 7g, Protein: 1.5g
