Pumpkin White Chocolate Snickerdoodles – this clean cookie recipe starts off evolved with a QUICK BREAD mix if you could believe it! These are the BEST pumpkin snickerdoodles ever!
- 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. The 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 a cooling rack. Store in an airtight container or freeze for up to one month.