My very favorite recipe for pumpkin cookies made over into White Chocolate Chip Pumpkin Snickerdoodles. These are SO GOOD!
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Ingredients Needed for White Chocolate Chip Pumpkin Snickerdoodles
- brown sugar
- an egg
- pumpkin puree (NOT pumpkin pie FILLING)
- pumpkin spice pudding mix
- chocolate chips (I like using a combination of miniature and regular)
- baking soda
- white chocolate chips
Where do I find pumpkin spice pudding mix?
For the past several years, I’ve seen plenty of Jell-O brand pumpkin spice pudding mix at Target and Walmart. This is the first year in a really long time that I haven’t been able to track it down!! I was panicking at first– because my very favorite pumpkin chocolate chip cookies HAS TO have pumpkin pudding mix in the dough.
I still haven’t found Jell-O brand pumpkin spice pudding mix (seriously, what the heck?!). But I did find this Royal Delights Pumpkin Spice Dessert Mix at Walmart this year. And it’s 100% on point ????????. It works just fine (maybe even better!) in all my recipes that call for pumpkin spice Jell-O, and I’ve been really happy with it ☺️.
Tips for Making White Chocolate Chip Pumpkin Snickerdoodles
- Don’t expect these to be fluffy and cake-y like a traditional pumpkin cookie– they are NOT! These are chewy, buttery cookies with a texture just like a real snickerdoodle.
- Along those lines… this recipe only calls for 2 TABLESPOONS of real pumpkin. The rest of the pumpkin flavor comes from the pudding mix. The best way I’ve found to store leftover pumpkin is in a mason jar with a lid. That way I won’t forget about it (since the container is clear), and it doesn’t feel like it clutters up the fridge so much when it’s in a jar.
- These are pretty big cookies (1/4 cup dough per cookie), so they need to bake for a minute or two more than standard size cookies typically bake.
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Chewy Pumpkin Snickerdoodles
My very favorite recipe for pumpkin cookies made over into Chewy Pumpkin Snickerdoodles. These are SO GOOD!
- 1 cup butter
- 1 cups brown sugar
- ¾ cups white sugar
- 1 egg
- 2 tbsp pure pumpkin
- 2 tsp vanilla extract
- ¾ tsp baking soda, dissolved in 1 tbsp water
- 2½ cups all-purpose flour, packed
- 3.4 ounce instant pudding mix, pumpkin spice flavor
- 1 tsp salt
- ½ cup cinnamon sugar
- Preheat oven to 350ºF.
- 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. Add the baking soda water.
- Combine remaining dry ingredients together and gradually add to the wet mixture.
- Scoop 1/4 cup dough (using a 56mm scoop) 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. Let cool on the pan for a minute or two before transferring to a wire rack.
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