White Chocolate Pumpkin Snickerdoodles are the perfect combination of soft, chewy cookies with a twist of pumpkin flavor and sweet white chocolate chunks. These cookies have the classic cinnamon sugar coating that snickerdoodles are famous for, but with the added warmth and moistness of pumpkin, making them extra special for fall or any time you want a cozy treat.
I love making these cookies when the weather starts to cool down because they fill my kitchen with the smell of cinnamon and pumpkin—that cozy aroma is like a little hug. The white chocolate melts perfectly in every bite, giving a creamy sweetness that balances nicely with the spicy cinnamon sugar. Plus, the pumpkin keeps them soft for days, which is great because they disappear fast in my house!
These snickerdoodles are great on their own with a glass of milk or paired with a cup of hot coffee or tea to brighten up a chilly morning. I also like to pack them in little bags as gifts for friends—they always get smiles and requests for the recipe! If you want a fun twist, try rolling them in extra cinnamon sugar right after baking while they’re still warm. It’s a simple touch that makes them feel extra special.
Key Ingredients & Substitutions
Pumpkin Puree: Use plain pumpkin puree, not pie filling, for the best flavor and texture. If you don’t have pumpkin, try using sweet potato or butternut squash puree as a similar substitute.
White Chocolate Chips: White chocolate adds creaminess and sweetness. You can swap them for white chocolate chunks or even dried cranberries for a tart contrast.
Spices (Cinnamon, Nutmeg, Cloves): These warm spices create that cozy snickerdoodle flavor. If you don’t have ground cloves, simply omit or add a pinch of allspice instead.
Cream of Tartar: This ingredient helps give snickerdoodles their classic tang and chewy texture. If unavailable, you can add a bit more baking soda, but the texture might change slightly.
How Do You Keep These Cookies Soft and Chewy?
The key to soft, chewy snickerdoodles is the pumpkin and careful baking time. Here’s how to nail it:
- Mix pumpkin puree right into the batter to add moisture and softness.
- Beat butter and sugars well to trap air, making cookies light.
- Don’t overbake—remove cookies when edges look set but centers are still slightly soft.
- Let cookies cool on baking sheet for a few minutes to firm up before moving them.
This approach helps the cookies stay tender and chewy even after cooling, making every bite melt-in-your-mouth delightful.
Equipment You’ll Need
- Mixing bowls – for combining wet and dry ingredients separately with ease.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices.
- Cookie scoop or tablespoon – helps shape even cookie dough balls for uniform baking.
- Baking sheets – sturdy sheets ensure even heat, helping cookies bake perfectly.
- Parchment paper or silicone baking mats – prevent sticking and make cleanup easy.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Replace white chocolate chips with dark or milk chocolate chips for a richer, more intense flavor.
- Add ½ cup chopped toasted pecans or walnuts for a nice crunch and nutty taste.
- Swap pumpkin puree with canned sweet potato puree for a slightly sweeter, earthy twist.
- Mix in 1 teaspoon pumpkin pie spice in place of the cinnamon, nutmeg, and cloves for a simple all-in-one spice blend.
How to Make White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients & Sugars:
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar (plus 2 tablespoons for rolling)
- ¼ cup packed brown sugar
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Extras:
- 1 cup white chocolate chips (plus extra for topping if you want)
- For rolling: 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon
Time Needed
This recipe takes about 15 minutes to prepare and 12-15 minutes to bake. Add in a few minutes for cooling, so in total, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep Your Oven and Ingredients
Start by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prevent sticking. Then, whisk together all your dry ingredients — flour, cream of tartar, baking soda, salt, and spices — in a medium bowl and set it aside.
2. Make the Cookie Dough
In a large bowl, beat the softened butter with granulated sugar and brown sugar until it’s light and fluffy — this usually takes about 3 minutes. Next, add the pumpkin puree, egg, and vanilla extract, mixing until everything is well combined. Then, gradually add your dry mix to the wet ingredients and mix just until combined. Finally, gently fold in the white chocolate chips.
3. Shape, Roll, and Bake
Mix the 3 tablespoons of sugar and 1 tablespoon of cinnamon in a small bowl — this will be for rolling your cookies. Use a cookie scoop or tablespoon to scoop out rounds of dough (about 1.5 tablespoons each). Roll each dough ball in the cinnamon sugar mixture until coated well. Place the dough balls on your baking sheets with about 2 inches between each.
If you want, press a few extra white chocolate chips onto the top of each dough ball for a pretty finish.
Bake in your preheated oven for 12-15 minutes, until the edges are set and the tops look dry but the centers still seem soft. Let the cookies cool on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
Enjoy your soft, pumpkin-spiced snickerdoodles packed with melty white chocolate and that classic cinnamon sugar crunch!
Can I Use Canned Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use plain pumpkin puree rather than pumpkin pie filling, as pie filling contains added sugars and spices that can alter the flavor and texture of your cookies.
How Can I Store These Cookies to Keep Them Soft?
Store your snickerdoodles in an airtight container at room temperature for up to 4 days. To keep them extra soft, place a slice of bread in the container—it helps maintain moisture!
Can I Freeze the Cookie Dough?
Yes! Scoop and roll the dough balls, then freeze them on a baking sheet until firm. Transfer to a freezer bag and bake directly from frozen, adding a couple of extra minutes to the baking time.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of baking powder instead. The texture might be slightly different but your cookies will still be delicious!
