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+ servings

White Chocolate Pumpkin Snickerdoodles

Prep Time 15 minutes
Cook Time 10 minutes
Servings 32


  • 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


  • Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
  • In the bowl of a stand-mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy.
    Add the egg, beat until just combined, then add the pumpkin and vanilla.
  • In a separate, medium bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice and salt.
    Gradually add this dry mixture to the wet mixture. Mixing until just combined. Stir in the white chocolate chips.
  • Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets.
    TOPPING: sprinkle a pinch of cinnamon sugar mixture over each cookie dough ball.
    Place in oven and bake for 10 minutes. Remove from oven. Let cookies cool right on the baking sheets before serving. Enjoy!


*I used a box of the 'Batch' brand of pumpkin spice instant pudding mix. I found it at Walmart. I cant seem to find the Jell-O brand of it anymore.