Chewy, buttery and just the perfect amount of pumpkin flavor, these White Chocolate Chip Pumpkin Snickerdoodles are going to become a favorite!

I know, another pumpkin recipe.

I’m sorry if you’re tired of pumpkin, but I’m not and probably never will be. But I’m 99% sure these White Chocolate Chip Pumpkin Snickerdoodles will change your mind if you’re thinking you just can’t do another pumpkin recipe.

These are amazing! Even better than I thought they would be. My daughter-in-law said they’re her favorite cookie I’ve ever made.

They’re buttery, chewy, crispy and just ridiculously good. I had to send some of these away because I would have and could have eaten every. single. cookie. You probably don’t believe me when I say that, but it’s true, I don’t lie when it comes to cookies.I’m probably one of the world’s biggest fan of chocolate chip cookies, so for me to say that I love these cookies probably as much as I do chocolate chip cookies, well that’s huge!

Sweet, buttery, cinnamony, chewy, crispy, loaded with white chocolate chips. . . these cookies are a must-make!

My son made a batch for him and his wife to take to a Halloween party last weekend and I have to say, I was quite impressed with his baking skills, they turned out so good. Looks like my years of trying to teach my boys something in the kitchen paid off (lol).

TIPS FOR MAKING THESE COOKIES:

You can certainly make these in your stand mixer if you want, but since it calls for microwaving the butter for 45 seconds, I just put the butter in a big enough bowl to make the batch of cookies in so I’m only dirtying one bowl and then I use my hand mixer.
These cookies have the texture of a snickerdoodle — chewy and buttery, so if you’re looking for a traditional cakey pumpkin cookie, then you’ll be disappointed.
Because this recipe only calls for 2 tablespoons of pumpkin puree, you will have quite a bit left. I store mine in a clear tupperware container in my fridge and keep it where I can see it so I remember to use it up. You can also freeze it. The way I like to do this is to put the pumpkin into a freezer safe Ziploc bag and remove the air and zip the bag closed. Lay it on the counter and flatten it out and then put it in your freezer.
I like to make these on the bigger side (about 3 to 4 tablespoons of dough), but you can certainly make them smaller, you will just need to adjust the cooking time, probably 2 minutes less.

Oh and one last thing, I have to do a shout out to my Parker today, today is his birthday! My baby is 15 and I’m so dang sad about it, but probably not as sad as he is. This kid is so funny, he just does not want to grow up. He’d be five again in a heartbeat if he could. He doesn’t even care about getting his learner’s permit. . .huh? All my other boys couldn’t wait to get theirs. Happy Birthday Parker!

White Chocolate Chip Pumpkin Snickerdoodles

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Yield: 2 dozen 1x

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Description

Chewy, buttery and just the perfect amount of pumpkin flavor, these White Chocolate Chip Pumpkin Snickerdoodles are going to become a favorite!

Scale

Ingredients

1 cup butter
1 cup brown sugar
¾ cup white sugar
1 egg
2 tablespoons pumpkin puree
2 teaspoons vanilla extract
¾ teaspoon baking soda, dissolved in 1 tablespoon water
2½ cups all-purpose flour, packed
3.4 ounce instant pudding mix, pumpkin spice flavor*
1 teaspoon salt
1 teaspoon cinnamon
½ cup cinnamon sugar mixture
1 to 1 1/2 cups white chocolate chips

Instructions

Preheat oven to 350ºF.
In a large microwave safe bowl, melt the butter for 45 seconds in the microwave. Whisk in the brown sugar and sugar. Add the egg, pumpkin, and vanilla and mix well. (I used my hand mixer) Add the baking soda water.
Combine remaining dry ingredients together and add to the wet mixture, mix until combined then stir in white chocolate chips.
Pour cinnamon/sugar mixture into a small bowl.
Scoop large balls of cookie dough (about 3 to 4 tablespoons) and roll in the cinnamon sugar to coat well. Place onto ungreased cookie sheets, about 2″ apart.
Bake for 11-12 minutes, until edges are slightly golden. Sprinkle with additional cinnamon & sugar and top with a few more white chocolate chips, if desired. Let cool on the pan for a minute or two before transferring to a wire rack.

Notes

In the past, I have bought the Jell-O pumpkin spice pudding mix at Walmart and Target. Sadly I haven’t been able to find it the last couple years. Thankfully I had a stash of it, but I just used my last box. I did find it online at Walmart, Amazon and a couple of other places, but it’s selling for around $4+ a box!! I paid 89¢ . . . talk about highway robbery! Thankfully Ashton at Something Swanky mentioned that this Royal Delights Pumpkin Spice Dessert Mix is available at Walmart and is the perfect replacement for the Jell-O brand pumpkin spice pudding.

I love a lot of chocolate chips in my cookies so I put 1 1/2 cups in this recipe, but if you like less, just put in 1 cup (or less if you’d like).

LEAVE A COMMENT BELOW IF YOU GIVE THIS A TRY! I WOULD LOVE TO HEAR WHAT YOU THINK. SHARE IT ON INSTAGRAM USING THE HASHTAG #5BOYSBAKER SO I CAN SEE WHAT YOU’RE MAKING IN YOUR KITCHEN.

Recipe Source: Adapted slightly from Something Swanky