Pumpkin White Chocolate Snickerdoodles
Pumpkin White Chocolate Snickerdoodles - this easy cookie recipe starts with a QUICK BREAD mix if you can believe it! These are the BEST pumpkin snickerdoodles ever!
Servings: 18 cookies
- 1 15 ounce box Krusteaz Pumpkin Spice Quick Bread Mix
- 1/2 cup unsalted butter softened
- 1 large egg
- 3/4 cup white chocolate chips optional
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
Preheat oven to 350°F. Line two cookie sheets with silicone baking mats or parchment paper.
Mix quick bread mix, butter, and egg in a large bowl with a hand or a stand mixer until combined. Mixture will be thick. Mix in white chocolate chips, if using.
Stir together sugar and cinnamon in a small bowl. Scoop 2 tablespoon sized balls of cookie dough and roll in the cinnamon sugar mixture. Place on cookie sheets, 2” apart.
Bake for 10-14 minutes or until slightly golden brown around the edges. Cool 10 minutes on cookie sheet before removing to cooling rack. Store in an airtight container or freeze for up to one month.