White Chocolate Pumpkin Snickerdoodles are a delightful treat that perfectly captures the essence of fall. These cookies are soft, chewy, and bursting with pumpkin flavor, enhanced by creamy white chocolate chips. They make for an excellent dessert at gatherings, cozy nights in, or as a sweet addition to your holiday cookie platter.
Why You’ll Love This Recipe
- Delicious Flavor: The combination of pumpkin and white chocolate creates a unique taste that is both comforting and indulgent.
- Easy to Make: With simple steps and common ingredients, these cookies come together quickly, making them perfect for novice bakers.
- Perfect for Any Occasion: Whether it’s a family gathering or a festive celebration, these cookies fit right in and impress everyone.
- Freezer Friendly: You can easily freeze the dough or the baked cookies for later enjoyment. Just thaw and bake when you’re ready!
- Versatile Treat: Pair them with coffee, tea, or hot cocoa for a delightful snack any time of day.
Tools and Preparation
To make your baking experience smooth and enjoyable, having the right tools is essential. Here are the key tools you’ll need to prepare these scrumptious cookies.
Essential Tools and Equipment
- Stand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop
Importance of Each Tool
- Stand mixer: Makes creaming butter and sugars easy and ensures a fluffy texture in your dough.
- Mixing bowls: Essential for separating dry ingredients from wet ingredients, helping to create a well-mixed batter.
- Baking sheets: Provides even cooking surface for your cookies to avoid burning or uneven baking.
Ingredients
For these delicious White Chocolate Pumpkin Snickerdoodles, gather the following 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: Prepare the Cookie Dough
In the bowl of a stand mixer:
1. Add the softened butter along with both light brown sugar and granulated sugar.
2. Beat until combined and creamy.
3. Add the egg and beat until just combined.
4. Incorporate the pumpkin puree and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate medium bowl:
1. Whisk together 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; do not overmix.
4. Stir in white chocolate chips gently.
Step 4: Bake the Cookies
Using a standard-size cookie scoop:
1. Scoop dough onto prepared baking sheets with some space between each ball.
2. Sprinkle a pinch of the cinnamon sugar topping over each cookie dough ball.
3. Place in oven and bake for about 10 minutes until edges are lightly golden.
4. Remove from oven and let cookies cool on baking sheets before serving.
Enjoy these delightful White Chocolate Pumpkin Snickerdoodles fresh out of the oven!
How to Serve White Chocolate Pumpkin Snickerdoodles
White Chocolate Pumpkin Snickerdoodles are delightful cookies that can be enjoyed in various ways. Whether you want to impress guests or simply enjoy them at home, here are some serving suggestions to enhance your experience.
With a Warm Beverage
- Coffee: Pair your cookies with a hot cup of coffee for a delicious morning treat.
- Hot Chocolate: Enjoy the sweetness of white chocolate with rich hot cocoa for an indulgent snack.
- Tea: A soothing herbal tea complements the spices in the cookies beautifully.
As Dessert
- Ice Cream Sandwiches: Create a fun dessert by sandwiching ice cream between two cookies.
- Plated with Whipped Cream: Serve cookies on a plate topped with whipped cream for a lovely presentation.
- With Fruit Compote: Drizzle warm fruit compote over the cookies for added flavor and moisture.
At Gatherings
- Cookie Platter: Arrange these snickerdoodles on a festive platter alongside other seasonal treats.
- Gift-Wrapping: Package cookies in decorative bags as thoughtful homemade gifts for friends and family.
How to Perfect White Chocolate Pumpkin Snickerdoodles
Getting the perfect batch of White Chocolate Pumpkin Snickerdoodles requires attention to detail. Here are some tips to ensure success every time you bake.
- Use Room Temperature Ingredients: Ensure that your butter and egg are at room temperature for better incorporation into the dough.
- Don’t Overmix: Mix the dough just until combined. Overmixing can lead to tough cookies.
- Chill the Dough: If time allows, chill the dough for 30 minutes before baking. This helps prevent spreading and enhances texture.
- Measure Flour Accurately: Use the spoon-and-level method to measure flour correctly. Too much flour can make cookies dry.
- Watch Baking Time: Keep an eye on the baking time; cookies should be lightly golden around the edges but still soft in the center.
- Cool Completely Before Storing: Allow cookies to cool completely before storing them in an airtight container to maintain freshness.
Best Side Dishes for White Chocolate Pumpkin Snickerdoodles
Pairing side dishes with your White Chocolate Pumpkin Snickerdoodles can enhance your snack or meal experience. Here are some tasty options that complement these delightful cookies.
- Pumpkin Soup: A creamy pumpkin soup provides a savory contrast to sweet cookies, perfect for fall gatherings.
- Roasted Vegetables: Seasoned roasted vegetables add healthy crunch and balance out sweetness effectively.
- Cheese Platter: A selection of mild cheeses pairs well, offering different textures and flavors alongside your cookies.
- Fruit Salad: Fresh, seasonal fruits bring brightness and acidity that pairs nicely with sweet treats.
- Nut Mix: A spiced nut mix offers crunch and richness that complements the cookie’s soft texture.
- Caramel Dip: Serve with caramel dip for drizzling or dipping; it’s a sweet addition that enhances flavor profiles.
Common Mistakes to Avoid
Baking can be tricky, especially when making White Chocolate Pumpkin Snickerdoodles. Here are some common mistakes and how to avoid them.
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Bold measurements: Always measure your flour accurately. Too much flour can make your cookies dry. Use the spoon-and-level method for best results.
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Bold overmixing: Do not overmix the cookie dough once you add the flour mixture. This can lead to tough cookies. Mix just until combined for a perfect texture.
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Bold skipping the chill: If your dough feels too soft, chilling it for about 30 minutes can help. This prevents spreading during baking and enhances texture.
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Bold uneven baking: Make sure to rotate your baking sheets halfway through the baking time. This ensures even baking and browning for all cookies.
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Bold ignoring cooling: Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack. This helps them set properly.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Keeps well for up to 5 days.
Freezing White Chocolate Pumpkin Snickerdoodles
- Place cookies in a freezer-safe bag or container.
- Can be frozen for up to 3 months.
Reheating White Chocolate Pumpkin Snickerdoodles
- Oven: Preheat to 350°F, place cookies on a baking sheet, and warm for about 5-7 minutes.
- Microwave: Place one cookie on a plate and heat for 10-15 seconds until warm.
- Stovetop: Heat in a non-stick skillet over low heat for about 1-2 minutes per side.
Frequently Asked Questions
Here are some frequently asked questions regarding White Chocolate Pumpkin Snickerdoodles that may help you while making this delightful treat.
How do I ensure my White Chocolate Pumpkin Snickerdoodles are soft?
To keep your cookies soft, avoid overbaking them. Aim for a light golden color around the edges and remove them from the oven while they are still slightly underbaked.
Can I use other types of chocolate chips?
Absolutely! Feel free to swap out white chocolate chips with milk or dark chocolate chips if you prefer a different flavor profile in your White Chocolate Pumpkin Snickerdoodles.
What can I substitute for pumpkin puree?
If you don’t have pumpkin puree on hand, you can use applesauce as an alternative, keeping in mind that it will change the flavor slightly but still yield delicious results.
How long do these cookies last?
White Chocolate Pumpkin Snickerdoodles will stay fresh in an airtight container at room temperature for up to 5 days and can last even longer if frozen properly.
Final Thoughts
White Chocolate Pumpkin Snickerdoodles are an irresistible fall treat that combines rich flavors with a soft texture. Their versatility allows you to customize them with different chocolates or spices based on your preferences. Whether enjoyed fresh out of the oven or stored away for later, these cookies are sure to delight everyone!
White Chocolate Pumpkin Snickerdoodles
- Total Time: 25 minutes
- Yield: Approximately 24 cookies 1x
Description
Indulge in the comforting flavors of fall with our White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are infused with rich pumpkin puree and studded with creamy white chocolate chips, creating a delightful treat perfect for any occasion. Whether you’re hosting a gathering, enjoying a cozy night in, or adding to your holiday cookie platter, these cookies are sure to impress. Their warm spices and sweet aroma will fill your kitchen, making them a favorite among family and friends. Plus, they’re freezer-friendly, allowing you to savor their goodness anytime!
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
- 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon (topping)
Instructions
- Preheat your oven to 375°F and line two large baking sheets with parchment paper.
- In a stand mixer, cream together room temperature butter, light brown sugar, and granulated sugar until fluffy. Add the egg, pumpkin puree, and vanilla, mixing until combined.
- In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this mixture to the wet ingredients until just combined. Fold in white chocolate chips gently.
- Using a cookie scoop, drop dough onto prepared baking sheets with space between each ball. Sprinkle with cinnamon-sugar topping.
- Bake for about 10 minutes or until edges are golden. Allow cooling on sheets before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 170
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For extra flavor variations, consider adding chopped nuts or swapping white chocolate chips for dark chocolate. Chilling the dough for 30 minutes can help prevent spreading during baking.
