White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies that bring together the warm spices of fall with a sweet twist of creamy white chocolate. These treats mix the cozy flavors of pumpkin and cinnamon sugar with little pockets of melted white chocolate, making every bite feel like a hug in cookie form.
I love making these cookies when the weather turns crisp and the air smells like pumpkin spice. The pumpkin keeps them extra moist, which is a nice change from your usual snickerdoodle, and the white chocolate adds a gentle sweetness that balances the spicy cinnamon crunch on top. I often find myself sneaking a few before they even cool down!
These cookies are perfect with a glass of cold milk or a hot cup of tea or coffee. They’re great for sharing at gatherings or just bringing a bit of fall warmth to your kitchen on a quiet afternoon. If you want to switch things up, try rolling the dough balls in a bit more cinnamon sugar before baking—it makes the edges a little crispier, which I really enjoy.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a gentle pumpkin flavor. Use canned pumpkin, not pumpkin pie filling, to avoid extra spices and sugar. If fresh pumpkin is available, roast and puree it for a fresh taste.
Cream of Tartar: This helps give snickerdoodles their classic tang and chewy texture. If you don’t have it, you can replace it with 1 1/2 teaspoons of baking powder, but expect a slight texture change.
White Chocolate Chips: These bring sweetness and a creamy touch to the cookies. You can swap with white baking chunks or even semi-sweet chocolate chips for a different flavor balance.
Spices: Cinnamon is key for that snickerdoodle flavor. Nutmeg and cloves add warmth, but you can leave cloves out if you prefer a milder spice profile or don’t have them on hand.
How Do You Get Soft, Moist Snickerdoodles with Pumpkin?
The pumpkin puree keeps the cookies soft and tender, but it also adds moisture that can affect baking. Here’s how to get the best texture:
- Cream Butter and Sugars Well: Beat until light and fluffy to trap air which helps with rise and softness.
- Don’t Overmix After Adding Flour: Stir until just combined. Overmixing makes cookies tough.
- Chill the Dough: If time allows, chill for 30 minutes to an hour. It helps control spreading and intensifies flavor.
- Bake Until Edges Set: Centers should look soft and slightly underbaked. They firm up while cooling and stay chewy inside.
- Use Parchment or Silicone Mats: This prevents sticking and helps cook the bottom evenly without burning.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately with ease.
- Electric mixer or hand mixer – helps cream butter and sugars fluffy, making cookies soft.
- Measuring cups and spoons – for accurate ingredient amounts to ensure perfect texture.
- Baking sheets – essential for baking cookies evenly; use rimmed ones to prevent spills.
- Parchment paper or silicone baking mats – prevent cookies from sticking and help with even baking.
- Spoon or cookie scoop – for evenly sized dough balls, so all cookies bake uniformly.
- Wire cooling rack – lets cookies cool properly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap white chocolate chips with semi-sweet or dark chocolate chips for a richer, less sweet cookie.
- Add chopped pecans or walnuts for a nice crunch and nutty contrast to the soft dough.
- Stir in 1/2 teaspoon ground ginger or cardamom to twist the spice profile and add warmth.
- Try mini butterscotch chips instead of white chocolate for a buttery sweetness that pairs well with pumpkin.
How to Make White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
For The Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar
- 1/2 cup brown sugar, packed
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves (optional)
- 1 cup white chocolate chips
For Rolling:
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 12-14 minutes to bake per batch. Including cooling time, plan for around 40-50 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Baking Area:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Make The Cookie Dough:
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Next, beat in the pumpkin puree and egg until everything is fully combined.
3. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves (if using). Gradually add these dry ingredients into the wet pumpkin mixture, stirring just until combined.
4. Add White Chocolate Chips:
Fold the white chocolate chips gently into the dough, ensuring they’re evenly spread throughout.
5. Roll The Dough Balls In Cinnamon Sugar:
Mix the 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl. Scoop the dough into balls about 1.5 to 2 tablespoons each. Roll each dough ball generously in the cinnamon-sugar mixture for that classic snickerdoodle coating.
6. Bake Your Cookies:
Place the coated dough balls on the prepared baking sheets about 2 inches apart. Bake for 12-14 minutes, or until the edges are set and you see slight cracks on top. The centers might still appear soft, but they’ll firm up as the cookies cool.
7. Cool and Enjoy:
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or cooled, savoring the pumpkin spice with sweet white chocolate chips in every bite!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Roast and puree fresh pumpkin until smooth to substitute for canned pumpkin. Make sure it’s cooked and well-drained to avoid extra moisture that can affect cookie texture.
How Should I Store Leftover Pumpkin Snickerdoodles?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed bag for up to 3 months. Thaw at room temperature before serving.
Can I Make the Dough Ahead of Time?
Absolutely! Chill the dough in the fridge for up to 24 hours before baking. This helps enhance the flavor and prevents cookies from spreading too much while baking.
What’s the Best Way to Prevent Cookies from Spreading Too Much?
Make sure your butter is softened but not melted, and chill the dough if possible. Also, use parchment paper or silicone mats and don’t overcrowd the baking sheet to allow space for even baking.
