Can I use unsalted butter instead of salted?

Yes. If you use unsalted butter, add an extra ¼ teaspoon of salt to the dry ingredients to keep the flavor balanced.

Can I make these cookies gluten-free?

You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend includes xanthan gum for the best chewy texture.

Why did my cookies turn out cakey?

Too much flour or overmixing the dough often leads to cakey cookies. For best results, spoon and level the flour and mix only until ingredients are combined.

Can I freeze the cookie dough?

Absolutely. Scoop the dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.

How should the cookies look when done?

They should appear set around the edges but still slightly soft in the center. This ensures they cool into that perfect chewy texture rather than drying out.

White Chocolate Pumpkin Snickerdoodles

Name: White Chocolate Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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

Description

Soft, chewy White Chocolate Pumpkin Snickerdoodles spiced with cinnamon sugar and filled with creamy white chocolate chips – the perfect fall cookie.

Ingredients

Scale

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

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Instructions

1. Preheat oven to 375°F and line two baking sheets with parchment.

2. Beat butter, brown sugar, and granulated sugar until smooth and creamy.

3. Mix in egg, pumpkin puree, and vanilla extract until blended.

4. In a bowl, whisk flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.

5. Gradually add dry mixture to wet mixture and stir until combined.

6. Fold in white chocolate chips gently with a spatula.

7. Scoop dough onto baking sheets, leaving space between each ball.

8. Sprinkle cinnamon sugar topping over each cookie.

9. Bake for 10 minutes, until edges are set but centers look soft.

10. Cool cookies on the baking sheet before serving.

Notes

Use pure pumpkin puree, not pumpkin pie filling.

Vanilla pudding mix can be used if pumpkin spice pudding mix is unavailable.

Cookies freeze well for up to 2 months.

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

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 14g
Sodium: 95mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg