White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are a delightful treat that perfectly captures the essence of fall. These cookies are an irresistible blend of soft, chewy texture and warm pumpkin spice flavors, all complemented by creamy white chocolate chips. Ideal for gatherings, cozy nights in, or festive celebrations, these snickerdoodles are sure to impress everyone who tries them.

Why You’ll Love This Recipe

• Irresistible Flavor: The combination of pumpkin and white chocolate creates a unique taste that stands out.
• Easy to Make: This cookie recipe is straightforward and perfect for bakers of all levels.
• Perfect for Any Occasion: Whether it’s a holiday gathering or a simple family get-together, these cookies fit right in.
• Soft and Chewy Texture: Enjoy the delightful texture that makes each bite melt in your mouth.
• Versatile Treat: Great for gifting or serving at parties, they appeal to both kids and adults alike.

Tools and Preparation

Before you begin baking White Chocolate Pumpkin Snickerdoodles, gather your tools to streamline the process. Having everything ready will make your baking experience enjoyable.

Essential Tools and Equipment

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

Importance of Each Tool

• Stand mixer: This tool saves time and ensures your ingredients are well combined for a creamy cookie dough.
• Mixing bowls: Having multiple bowls allows you to manage wet and dry ingredients separately for better mixing.
• Baking sheets: Essential for evenly spreading out your cookies while they bake to perfection.

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: Prepare the 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, mixing until just combined before incorporating the pumpkin puree and vanilla extract.

Step 3: Combine Dry Ingredients

In a separate medium bowl:
1. Whisk together the flour, baking soda, pudding mix, ground cinnamon, pumpkin pie spice, and salt.
2. Gradually add this dry mixture into the wet mixture in the stand mixer.
3. Mix until just combined, then stir in the white chocolate chips until evenly distributed.

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 cinnamon-sugar mixture over each cookie dough ball.
3. Place in the oven and bake for 10 minutes.
4. Remove from oven and allow cookies to cool on the baking sheets before serving. Enjoy!

How to Serve White Chocolate Pumpkin Snickerdoodles

These delightful White Chocolate Pumpkin Snickerdoodles are perfect for a cozy gathering or a festive celebration. Their soft texture and rich flavors make them an irresistible treat, and there are many fun ways to serve them!

With Hot Beverages

• Coffee: Pair these cookies with a warm cup of coffee for a comforting afternoon snack.
• Pumpkin Spice Latte: Enhance the fall vibes by serving alongside a pumpkin spice latte.
• Hot Chocolate: Enjoy the sweetness of the cookies with a rich mug of hot chocolate.

As Part of Dessert Platter

• Cookie Platter: Include these snickerdoodles on a dessert platter with other seasonal treats like gingerbread and classic chocolate chip cookies.
• Ice Cream Sandwiches: Use two cookies to sandwich your favorite ice cream flavor for a delicious twist.

For Holiday Gatherings

• Thanksgiving Dessert: Serve these cookies as a sweet alternative to traditional pies during Thanksgiving dinner.
• Christmas Treats: Present them as part of your holiday cookie exchange or dessert table.

How to Perfect White Chocolate Pumpkin Snickerdoodles

Achieving the best texture and flavor in your White Chocolate Pumpkin Snickerdoodles is simple with a few helpful tips.

• Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This helps prevent spreading and enhances flavor.
• Use Fresh Spices: Always opt for fresh ground spices, especially cinnamon and pumpkin pie spice, to bring out the best taste.
• Measure Flour Correctly: Spoon and level your flour instead of scooping directly from the bag. This prevents dense cookies.
• Don’t Overmix: Mix until just combined when adding dry ingredients. Overmixing can lead to tough cookies.
• Keep an Eye on Baking Time: Check the cookies around 9 minutes; they should be slightly underbaked. They will continue to cook as they cool.
• Store Properly: Store leftover cookies in an airtight container at room temperature for up to one week.

Best Side Dishes for White Chocolate Pumpkin Snickerdoodles

While these cookies are delightful on their own, pairing them with complementary side dishes can enhance your dessert experience. Here are some excellent options:

1. Chai Tea: The spicy notes in chai complement the pumpkin flavors beautifully.
2. Caramel Sauce: Drizzling warm caramel sauce over the cookies adds an extra layer of sweetness.
3. Cream Cheese Frosting: A dollop of cream cheese frosting creates an indulgent treat when served alongside each cookie.
4. Fruit Salad: A fresh fruit salad balances out the sweetness with its natural tartness.
5. Pecan Pie Bars: These bars offer a nutty contrast that pairs wonderfully with pumpkin flavors.
6. Cheese Board: A selection of cheeses can provide savory balance alongside the sweet cookies.
7. Whipped Cream: Serve with whipped cream for an airy addition that complements the richness of the snickerdoodles.
8. Nut Mixes: A mix of spiced nuts provides crunch and enhances the overall fall theme.

Common Mistakes to Avoid

Making White Chocolate Pumpkin Snickerdoodles can be a delightful experience, but there are some common pitfalls to watch out for.

• Using cold butter: Cold butter won’t blend well with sugars. Always use room temperature butter for a creamy texture.
• Overmixing the dough: Overmixing can lead to tough cookies. Mix until just combined for soft, chewy snickerdoodles.
• Not measuring flour correctly: Too much flour can make cookies dry. Use the spoon and level method for accurate measurement.
• Skipping the chilling step: Chilling the dough helps prevent spreading. If time allows, chill the dough for at least 30 minutes before baking.
• Ignoring oven temperature: Oven temperatures vary. Always preheat your oven and consider using an oven thermometer for accuracy.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• These cookies will last up to 1 week in the fridge.

Freezing White Chocolate Pumpkin Snickerdoodles

• Place cooled cookies in a freezer-safe bag or container.
• They can be frozen for up to 3 months.

Reheating White Chocolate Pumpkin Snickerdoodles

• Oven: Preheat to 350°F and bake cookies for about 5 minutes until warm.
• Microwave: Heat individual cookies for about 10-15 seconds for a soft texture.
• Stovetop: Place a cookie on a skillet over low heat for a few minutes, covered, to warm through.

Frequently Asked Questions

What makes these White Chocolate Pumpkin Snickerdoodles so special?

The combination of white chocolate and pumpkin spices creates a unique flavor profile that is perfect for fall baking.

Can I use different types of chocolate?

Yes! Feel free to substitute white chocolate chips with milk or dark chocolate chips if you prefer.

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

The cookies should be slightly golden around the edges and set in the center when done baking.

Can I add nuts to my snickerdoodles?

Absolutely! Chopped pecans or walnuts can add a delightful crunch and flavor contrast.

Are these cookies safe to eat raw?

It’s best not to consume raw cookie dough due to the presence of eggs and flour which may contain bacteria.

Final Thoughts

These White Chocolate Pumpkin Snickerdoodles are an irresistible treat that captures the essence of autumn. Their soft texture combined with sweet white chocolate is sure to delight everyone. You can easily customize them by adding nuts or adjusting spices according to your taste preferences. Give this recipe a try, and enjoy the cozy flavors of fall!

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White Chocolate Pumpkin Snickerdoodles

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• Author: Ezra
• 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 fall treat that marries soft, chewy cookies with creamy white chocolate and warm pumpkin spice. These cookies are ideal for cozy gatherings, festive celebrations, or simply enjoying with your favorite hot beverage. Easy to make and even easier to love, they’re sure to impress family and friends alike. Experience the essence of autumn with each bite!

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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

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Instructions

1. Preheat the oven to 375°F. 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; mix until combined.
3. 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 the white chocolate chips.
4. Use a cookie scoop to drop dough onto prepared baking sheets. Sprinkle each with cinnamon-sugar topping.
5. Bake for about 10 minutes or until edges are lightly golden. Allow cooling on baking sheets before serving.

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

Nutrition

• Serving Size: 1 cookie (40g)
• Calories: 180
• Sugar: 12g
• Sodium: 130mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: <1g
• Protein: 2g
• Cholesterol: 25mg