White Chocolate Pumpkin Snickerdoodles are a sweet and chewy treat that bring together the warm flavors of pumpkin and cinnamon with delightful white chocolate chips. These cookies have a soft, tender texture with just the right amount of pumpkin spice to make every bite feel cozy and festive.
I love making these snickerdoodles in the fall when the air gets crisp and pumpkin everything starts popping up everywhere. The white chocolate bits add a creamy sweetness that balances the pumpkin and cinnamon perfectly, making it a cookie everyone always asks for again. A little tip I have is to roll them generously in cinnamon sugar before baking – it gives them a lovely crackly outside and extra flavor.
They’re wonderful for sharing at holiday gatherings or packing in lunchboxes for a special treat. I like to enjoy mine with a warm cup of tea or a glass of milk, letting the spices and white chocolate melt together in every bite. These cookies always bring a smile and a feeling of warmth to my kitchen, and I hope they do the same for you!
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and pumpkin flavor. Use canned plain pumpkin, not pie filling. If unavailable, you can substitute with mashed sweet potato or butternut squash for a similar texture and sweetness.
White Chocolate Chips: These bring creamy sweetness. You can swap them with milk chocolate or butterscotch chips if preferred. Chopping a white chocolate bar also works if chips aren’t on hand.
Spices: Cinnamon, nutmeg, and ginger create the warm pumpkin spice mix. If you don’t have all, pumpkin pie spice can be a simple one-stop substitute.
Butter: Softened butter is key for that tender cookie texture. You can use salted butter if that’s what you have, but reduce added salt a bit.
How Do You Get the Perfect Soft and Chewy Texture in Pumpkin Snickerdoodles?
Achieving soft, chewy cookies with a crackly cinnamon sugar coating takes some care.
- Use softened (not melted) butter for proper creaming with sugars, which traps air and makes cookies tender.
- Mix dry ingredients separately to evenly distribute baking soda, cream of tartar, and spices before adding them to wet ingredients.
- Don’t overmix the dough once flour is added; mix just until combined to avoid tough cookies.
- Chill the dough briefly if it feels too soft; this helps control spreading during baking.
- Roll dough balls generously in cinnamon sugar; it adds a delicious texture and classic crackled look.
- Bake just until edges look set but centers remain soft; cookies will firm up as they cool.
Equipment You’ll Need
- Mixing bowls – handy for combining wet and dry ingredients separately.
- Hand mixer or stand mixer – makes creaming butter and sugars easy and smooth.
- Measuring cups and spoons – essential for accurate ingredient amounts.
- Baking sheets – flat, sturdy surfaces for even cookie baking.
- Parchment paper or silicone baking mats – prevent cookies from sticking and help with cleanup.
- Cooling rack – lets cookies cool evenly without getting soggy.
- Spoon or cookie scoop – ensures uniform cookie sizes for even baking.
Flavor Variations & Add-Ins
- Swap white chocolate chips with dark or semi-sweet chocolate chips for a richer taste.
- Add chopped toasted pecans or walnuts for crunchy texture and a nutty flavor.
- Stir in ½ teaspoon ground cloves or allspice to deepen the spice profile.
- Mix in dried cranberries or raisins for a chewy, tart contrast to the sweet chips.
White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
For the Cookies:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup granulated sugar, plus extra for rolling
- ¼ cup packed light brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups white chocolate chips
- 2 teaspoons cinnamon (for rolling)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation and 10-12 minutes of baking per batch. Allow an additional 5 minutes for cooling on the baking sheet and some extra time to cool completely on a wire rack if desired.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking. In a medium bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Set this mixture aside for later.
2. Cream Butter and Sugars:
In a large bowl, beat the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy, about 2 to 3 minutes. This will help make your cookies soft and tender.
3. Mix in Wet Ingredients and Combine:
Beat in the pumpkin puree, egg, and vanilla extract to the butter and sugar mixture until everything is well blended. Then, gradually add the dry ingredients you set aside earlier, mixing gently until just combined. Be careful not to overmix.
4. Add White Chocolate Chips and Shape:
Fold the white chocolate chips into the dough evenly. In a small bowl, combine extra granulated sugar with 2 teaspoons of cinnamon. Shape the dough into 1 ½-inch balls and roll each ball thoroughly in the cinnamon-sugar mixture for that classic snickerdoodle flavor and crackly texture.
5. Bake and Cool:
Place the dough balls on your prepared baking sheets, keeping them about 2 inches apart. Bake for 10 to 12 minutes, until the edges are set and tops have a crackled look but still feel soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
6. Serve and Enjoy:
Your white chocolate pumpkin snickerdoodles are ready! Serve them warm or at room temperature with a glass of milk, tea, or coffee for a cozy treat.
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just roast and puree fresh pumpkin before measuring 1 cup for the recipe. Make sure it’s well-drained and smooth to keep the cookie texture right.
How Should I Store These Snickerdoodles?
Store 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 and thaw at room temperature before serving.
Can I Substitute White Chocolate Chips with Another Type?
Absolutely! Dark or semi-sweet chocolate chips work well, or you can try butterscotch or even chopped nuts for a different flavor and texture.
Is It Okay to Make the Dough Ahead of Time?
Yes, chilling the dough overnight can actually improve flavor and texture. Just cover it tightly and let it chill in the fridge before shaping and baking.
