White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies bursting with the warm flavors of cinnamon and pumpkin. They have the classic snickerdoodle tang, but with a fun twist thanks to the sweet white chocolate chunks that melt throughout. These cookies feel just right for a cozy afternoon treat or a festive fall dessert.
I love making these when the weather starts to cool down because the pumpkin brings a touch of moisture and softness that makes the cookies extra tender. The cinnamon sugar coating on the outside adds that signature snickerdoodle touch, giving a little crunch with every bite. Plus, the pockets of white chocolate surprise me every time with little bursts of creamy sweetness.
My favorite way to enjoy these cookies is fresh from the oven with a tall glass of cold milk or a hot cup of tea. They’re perfect for sharing at holiday gatherings or just keeping nearby during a cozy night in. I’ve had friends tell me these are their new favorite fall cookie, and honestly, I don’t blame them—these cookies always bring a little warmth and happiness to the table.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a gentle pumpkin flavor. Try canned pumpkin or homemade puree. Avoid pumpkin pie filling since it contains extra spices and sugar. If you want a twist, sweet potato puree works well too.
White Chocolate Chips: They melt nicely and add sweet creaminess. If you prefer, you can swap for butterscotch or regular milk chocolate chips. Chopping a white chocolate bar gives a chunkier texture.
Spices: Cinnamon, nutmeg, and ginger create the warm fall taste. Feel free to adjust spices to your liking or substitute with pumpkin pie spice blend for convenience.
Cream of Tartar: This ingredient helps give snickerdoodles their signature tang and chewiness. If you don’t have it, you can try using lemon juice or vinegar, but the texture may differ slightly.
How Do You Get Snickerdoodles Soft and Chewy?
Soft, chewy snickerdoodles depend on a few key steps:
- Cream the Butter and Sugar Well: Beat them until light and fluffy to trap air, which helps create tender texture.
- Don’t Overmix the Flour: Stir until just combined. Overmixing makes cookies tough.
- Add Pumpkin Puree: Moisture from pumpkin keeps cookies soft and fresh longer.
- Watch Baking Time: Bake until edges are set but centers look slightly undercooked. The cookies will firm up as they cool.
Rolling dough balls evenly and flattening slightly helps cookies bake uniformly for that perfect snickerdoodle look and feel.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a medium one for mixing dry ingredients; helps keep everything organized.
- Hand mixer or stand mixer – makes creaming the butter and sugar quick and easy for fluffy dough.
- Measuring cups and spoons – for accurate ingredient amounts, which is key to perfect cookies.
- Baking sheets – use rimmed sheets to keep cookies in place as they bake evenly.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Scoop or tablespoon – for evenly sized cookie dough balls that bake uniformly.
- Wire rack – to cool cookies properly so they don’t get soggy.
Flavor Variations & Add-Ins
- Swap white chocolate chips for dark or milk chocolate chips for a richer taste that balances the pumpkin’s sweetness.
- Add chopped toasted pecans or walnuts for extra crunch and a nutty flavor that pairs well with pumpkin spices.
- Use maple extract instead of vanilla for a warm, autumn twist that enhances the pumpkin flavor.
- Stir in dried cranberries to add a chewy, tart contrast that brightens the cookie’s sweetness.
White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- ½ teaspoon ground ginger
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¼ cups granulated sugar, divided
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup pumpkin puree (not pumpkin pie filling)
- 1 cup white chocolate chips or chunks
- Additional cinnamon and sugar mixture for rolling (about 3 tablespoons sugar + 2 teaspoons cinnamon)
How Much Time Will You Need?
This recipe takes roughly 15 minutes to prepare and about 12 minutes to bake each batch. Cooling time adds about 10 minutes, so plan for approximately 40 minutes total from start to finish.
Step-by-Step Instructions:
1. Prep and Mix Dry Ingredients:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and ginger. Set this mix aside.
2. Cream Butter and Sugar:
In a large bowl, beat the softened butter with 1 cup of the sugar until the mixture is light and fluffy. This usually takes a few minutes with a mixer.
3. Add Wet Ingredients:
Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined and smooth.
4. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet ingredients, stirring just until combined. Avoid overmixing to keep cookies tender.
5. Fold in White Chocolate:
Carefully fold in the white chocolate chips or chunks so they spread evenly through the dough.
6. Prepare Cinnamon Sugar Coating:
In a small bowl, combine the remaining ¼ cup sugar with 2 teaspoons cinnamon. This will be used to roll the cookie dough balls.
7. Shape and Roll Dough:
Scoop tablespoon-sized portions of dough and roll each into a ball. Then roll the balls in the cinnamon-sugar mixture until fully coated.
8. Bake:
Place the dough balls spaced about 2 inches apart on the baking sheets. Slightly flatten each ball and press a few extra white chocolate pieces on top for a pretty finish. Bake for 11 to 13 minutes, or until edges are set and lightly golden but centers still look soft.
9. Cool and Enjoy:
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your soft, pumpkin-flavored snickerdoodles with creamy white chocolate!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to thaw it completely and drain any excess liquid before adding it to your dough to avoid making the batter too wet.
Can I Substitute White Chocolate Chips?
Absolutely! You can use milk or dark chocolate chips, but white chocolate offers a nice mellow sweetness that pairs well with pumpkin spices.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months and thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! Wrap the dough tightly in plastic wrap and refrigerate for up to 2 days. Let it come to room temperature before shaping and baking as directed.
