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White Chocolate Pumpkin Snickerdoodles

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Delightful cookies combining classic snickerdoodle flavor with pumpkin spice and creamy white chocolate, perfect for fall.

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
  • TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together

Instructions

  1. Preheat oven to 375 degrees F and line two large baking sheets with parchment paper.
  2. In a stand-mixer, beat the softened butter with light brown sugar and granulated sugar until creamy.
  3. Add the egg, pumpkin, and vanilla, and mix until just combined.
  4. In a medium bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
  5. Gradually mix the dry ingredients into the wet mixture until just combined.
  6. Stir in the white chocolate chips.
  7. Scoop dough onto prepared baking sheets and sprinkle cinnamon sugar mixture on top of each dough ball.
  8. Bake for 10 minutes and let cool on sheets before serving.

Notes

Best served warm. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Find it online: https://www.simplefamilydishes.com/white-chocolate-pumpkin-snickerdoodles/