White Chocolate Pumpkin Snickerdoodles are the perfect mix of soft, chewy cookies with a gentle pumpkin flavor and a sweet white chocolate surprise inside. They have that classic cinnamon sugar coating that gives a little crunchy outside, while the pumpkin adds a cozy fall twist that feels just right for cooler days.
I love making this recipe when I want something that’s a bit different but still familiar. The white chocolate bits melt inside, making each bite delightfully gooey and sweet without being too much. I always find myself sneaking an extra cookie because they are just so good, and they fill the kitchen with such a warm, inviting smell.
If you’re serving these at a gathering, I like to plate them with a cup of warm tea or a glass of milk—it brings out all the flavors and makes the moment feel extra cozy. These cookies are great for sharing or enjoying quietly with a good book. They remind me of crisp fall afternoons and a little bit of comfort wrapped up in a cookie.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a subtle pumpkin flavor. If you don’t have pumpkin, you can use canned sweet potato puree or mashed banana for a different but tasty twist.
White Chocolate Chips: They give a creamy sweetness that balances the spice. If you prefer, swap them for regular chocolate chips or butterscotch chips for variety.
Cream of Tartar: This is important for that classic snickerdoodle tang and texture. If unavailable, you can try baking powder, but results might be slightly different.
Spices (cinnamon, nutmeg, cloves): These warm spices create the cozy flavor. Feel free to adjust quantities or omit cloves if you want a milder taste.
How Do I Get the Perfect Soft and Chewy Texture in These Cookies?
The key to soft, chewy snickerdoodles is careful mixing and baking time.
- Cream Butter and Sugars: Beat until fluffy to incorporate air, which tenderizes the dough.
- Don’t Overmix Dry Ingredients: Mix just until combined to keep cookies tender, avoiding gluten development.
- Watch Baking Time: Bake until edges are set but centers still look soft, usually 10-12 minutes. Cookies will firm up as they cool.
- Cool on Baking Sheet First: Let cookies sit 5 minutes on the sheet to finish setting, then move to rack to cool fully.
Equipment You’ll Need
- Mixing bowls – You’ll need at least two to keep wet and dry ingredients separate for easy mixing.
- Electric mixer or hand mixer – Makes creaming butter and sugars smooth and quick.
- Baking sheets – Use sturdy, rimmed sheets to bake cookies evenly.
- Parchment paper or silicone mats – Prevents cookies from sticking and makes cleanup simple.
- Spoon or cookie scoop – Helps you portion dough evenly for uniform cookies.
- Wire cooling rack – Lets cookies cool properly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Swap white chocolate chips with dark chocolate for a richer, less sweet contrast.
- Add 1/2 cup chopped pecans or walnuts for a crunchy texture that pairs well with pumpkin.
- Replace pumpkin with sweet potato puree for a slightly different but still cozy flavor.
- Mix in 1 tsp pumpkin pie spice instead of individual spices for a simpler, spiced taste.
How to Make White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1/2 cup canned pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves (optional)
- 1 cup white chocolate chips (plus extra for topping)
- For rolling: 1/4 cup granulated sugar mixed with 2 tsp ground cinnamon
Time Needed
This recipe takes about 15 minutes to prepare and roughly 10-12 minutes to bake each batch. Allow an additional 5 minutes for cooling. Overall, you can expect to spend around 30 minutes from start to finish, making it a quick and easy autumn treat.
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to keep the cookies from sticking.
2. Mix the Wet Ingredients
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture feels light and fluffy. Then add the pumpkin puree, egg, and vanilla. Beat everything together until smooth and combined.
3. Combine Dry Ingredients
In another bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This blends all your spices and leavening agents evenly.
4. Mix Dry and Wet Together
Slowly add the dry ingredients to the wet mix. Stir gently just until everything comes together—be careful not to overmix. Then fold in the white chocolate chips.
5. Roll and Coat Your Cookie Dough
In a small bowl, mix the cinnamon and sugar that you’ll use to coat the cookies. Scoop rounded tablespoons of dough, form them into balls, and roll each one in the cinnamon sugar until fully covered.
6. Bake and Cool
Place the dough balls on the baking sheets about 2 inches apart. Press a few extra white chocolate chips on top if you like. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
7. Enjoy!
Now enjoy your soft, spiced pumpkin snickerdoodles with creamy white chocolate chips. Perfect with a warm drink or as a delightful autumn snack!
Can I Use Frozen Pumpkin Puree?
Yes! Just make sure to fully thaw it in the fridge overnight and drain any excess liquid before using to avoid soggy dough.
Can I Substitute White Chocolate Chips?
Absolutely! You can swap in semi-sweet or dark chocolate chips, or even butterscotch chips, depending on your preference.
How Should I Store Leftover Snickerdoodles?
Keep them in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes, chilling the dough in the fridge for at least an hour (or up to overnight) helps the flavors deepen and makes the dough easier to handle.
