White Chocolate Pumpkin Snickerdoodles.

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch lying around for those chilly fall days. Warning: they disappear quickly!

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

Ladies and gents, I present you my fall version of the snickerdoodle cookie. And holy mackerel (I really do say that) these pumpkin snickerdoodles deserve a standing ovation. Two, actually. They’re the much anticipated sequel to the legendary CHEWY pumpkin chocolate chip cookies. AKA my most remade recipe of the fall 2013 baking season.

AKA the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous.

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

If you’re a regular reader you may recall this from last fall season… but I’m completely crazy when it comes to pumpkin cookies. Well. I’m crazy in a lot of aspects but I am certifiably nuts when it comes to pumpkin in my cookies.

You see, pumpkin has a way of making everything it touches cakey and dense. I do not prefer my cookies being either, so it took me several months to find a way to put pumpkin in my cookies without them tasting like a piece of pumpkin cake. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.

Am I even making sense anymore?

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

Anyway. I finally cracked the “chewy pumpkin cookie” code and made about 1,000 batches of my chewy pumpkin chocolate chip cookies last year. So this year, I swapped chocolate chips for white chocolate chips, coated them in cinnamon-sugar, and dubbed these crinkly little pumpkin cookies the best darn snickerdoodles in the world.

A few helpful notes:

(1) You will notice that there is no egg* used in this cookie recipe. Read here about why I leave out the eggs in my pumpkin cookies.

(2) Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. I replace both every 3 months because I find they lose their strength not much longer after that.

(3) I use white chocolate flavored morsels for these snickerdoodle cookies. If you prefer to use pure white chocolate chunks instead of the chips, go ahead.

(4) Careful not to overmeasure your flour. This is so important! I always suggest readers to invest in a food scale to accurately measure flour. Especially for cookies. Even 1 extra Tablespoon can make a huge difference. Here is the food scale I own – it is the handiest tool in my kitchen at this point.

(5) Chilling the cookie dough is mandatory. Good news: only 30 minutes.

*No egg = allllllllll the cookie dough taste testing you want. ;)

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

These cookies are everything you love about snickerdoodle cookies, cozy fall afternoons, and pumpkin pie all wrapped into one. And the addition of sweet and creamy white chocolate put them completely over the top. I find their pumpkin flavor is more pronounced on day 2. Similar to how banana bread’s flavor is more developed on the 2nd day. These cookies just get better with time – if they last that long!

I made two batches, one for the cookie jar and another for my friend Jess. I brought them on our lunch date (don’t YOU carry a large bag of cookies in your purse??) and she was definitely surprised to see I made her pumpkin cookies in the middle of August.

Just another example of my weird food blogging life.

Sally's Baking Addiction White Chocolate Pumpkin Snickerdoodles

Make a double batch. Because, well, you know. Enjoy!

 

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White Chocolate Pumpkin Snickerdoodles

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make 2 batches!

Yield: makes about 18 cookies

Total Time: 50 minutes

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
  • 1 and 1/2 cups (190g) all-purpose flour (careful not to overmeasure)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice*
  • 1/2 cup (90g) white chocolate chips or chunks

Directions:

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.

Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

 

The inspiration for today’s cookie recipe…

Chewy Pumpkin Chocolate Chip Cookies

Sally's Baking Addiction Pumpkin Chocolate Chip Cookies

 

Try my Soft & Thick Snickerdoodles next!

Soft & Thick Snickerdoodles

 

see more snickerdoodle recipes.

see more pumpkin recipes.

These White Chocolate Pumpkin Snickerdoodles are a MUST try! So soft & chewy without being cakey using a few kitchen tested tricks. Recipe by sallysbakingaddiction.com

 

 

 

   

109 Responses to “White Chocolate Pumpkin Snickerdoodles.”

  1. #
    61
    CakePantsposted September 7, 2014 at 1:17 pm

    Oh wow, the chewiness of these cookies and the sparkle from the cinnamon sugar is pretty much making my brain short circuit right now…I’ll definitely be trying these sometime soon (as soon as the heat passes and fall weather actually arrives where I live). Thanks for sharing the recipe!

    Reply

  2. #
    62
    Tzivieposted September 7, 2014 at 4:01 pm

    OH MY HEAVENS!!! I made these twice in 2 days, they were SUCH a big hit. I was told they were the best cookies they’ve ever had by a few people. Thank you for the best pumpkin cookie contribution to the world!

    Reply

  3. #
    63
    Elizabethposted September 7, 2014 at 10:29 pm

    I’m enjoying one of these lovely cookies as I type this, they are sooo delicious! They may even beat the classic pumpkin chocolate chip recipe. I took your advice and made two batches, I’ll definitely be making these again soon! Thanks for the great recipe(:

    Reply

  4. #
    64
    Deniseposted September 10, 2014 at 12:31 am

    Do you think I could substitute the AP Flour for Bob’s Redmill Gluten Free?

    Reply

  5. #
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    Boposted September 10, 2014 at 5:18 am

    Sally these are amazing! I love your blog! I think I have made just about every cookie recipe on your website and some of your breads and cakes ( I have made your lemon blueberry layer cake 3 times it is so delicious!) and this one might be the best. Like you, I love pumpkin and I thank you for sharing this and all your other wonderful recipes. They have definitely enriched my life :D Congratulations in advance on your upcoming marriage! I hope you have an incredible day and I wish you and Kevin all the happiness in the world. I can’t wait to see the pictures!

    Reply

    • Sallyreplied on September 10th, 2014 at 9:31 am

      Thank you so much for the sweet comment and congrats, Bo! I really, really appreciate it. I’m glad you love my recipes!

      Reply

  6. #
    66
    amyposted September 10, 2014 at 11:36 am

    Is the brown sugar a packed measurement?

    Reply

    • Sallyreplied on September 10th, 2014 at 6:06 pm

      Yep, every recipe on my website calling for an amount of brown sugar means it is packed.

      Reply

  7. #
    67
    Meganposted September 10, 2014 at 2:48 pm

    BEST COOKIES EVER!!! EVERYONE LOVED LOVED THEM. I usually don’t repeat a recipe but I will be making this one again ASAP. Love Love Love them, ya did it again Sally <3

    Reply

  8. #
    68
    Estaposted September 10, 2014 at 10:11 pm

    Is the butter melted?

    Reply

    • Sallyreplied on September 11th, 2014 at 7:00 am

      Melting the butter is the first step in the recipe.

      Reply

  9. #
    69
    Jessicaposted September 10, 2014 at 10:59 pm

    Pumpkin AND snickerdoodle? This looks like such a brilliant combination, you can never go wrong with adding more cinnamon (and sugar!) to pumpkin desserts. I can’t wait to make these once the weather gets a little cooler!

    Reply

  10. #
    70
    Jenposted September 11, 2014 at 6:10 pm

    I cannot wait to try these! They look so delicious! I’m making a trip for white choc chips right now! :)
    The details in your recipes and pictures of some of the steps are so helpful- Thanks Sally! :)

    Reply

  11. #
    71
    Tammyposted September 11, 2014 at 11:16 pm

    Love love love these cookies! So does my husband so much that he doesn’t want to share with anyone LOL!! By far best pumpkin cookie recipe I’ve seen! Thank you for sharing with us!

    Reply

  12. #
    72
    Jeniposted September 12, 2014 at 11:40 am

    These look beyond fabulous! I am dying to try them! What a great fall cookie!

    Reply

  13. #
    73
    Pamposted September 12, 2014 at 11:43 am

    Hi Sally! I made these last night and they were delicious! Just the right amount of pumpkin flavor. I pushed the balls down with the back of a spoon before baking and they turned out perfect! Seriously, some of the prettiest cookies I’ve ever made. Thanks!

    Reply

  14. #
    74
    Brighidposted September 12, 2014 at 2:47 pm

    Hi Sally! First of all, I just want to say that I love all these great recipes that you perfect. This is the first time I have tried a cookie recipe of yours, and the cookies are AWESOME. They are sooo chewy, and they really do taste better on the second day! The only little thing I changed was that I added a little extra allspice and also added a little ground clove. The cookies came out great and I definitely encourage any skeptics to just try the recipe!

    Reply

    • Sallyreplied on September 12th, 2014 at 4:30 pm

      Thanks for reporting back, Brighid!

      Reply

  15. #
    75
    Joanna Dposted September 12, 2014 at 11:58 pm

    WOW that’s all I can say I made a double batch and they were gone just like that and not even a week later I am making a quad batch cause everyone wants some. ..these are amazing. Oh and BTW on the first double batch I only got 2. These are a definite make in my house every time. Thanks…

    Reply

  16. #
    76
    Jennaposted September 13, 2014 at 10:49 am

    I made these cookies for my roommates and myself last week and they were gone two minutes after taking them out of the oven! Soooooo delicious.

    Reply

  17. #
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    haley @Cupcakes and Sunshine.composted September 13, 2014 at 7:56 pm

    I wasn’t expecting to love these cookies, but they are some of the BEST I HAVE EVER HAD. I have had people beg me and beg me to make another batch!

    Reply

  18. #
    78
    Lindsayposted September 14, 2014 at 9:21 pm

    These cookies are delicious!! I halved the granular sugar (used organic cane sugar), and would consider using a bit less on the outside of the cookies. Also used coconut oil instead of butter. My boyfriend has been RAVING about them all night :D

    Reply

  19. #
    79
    carolposted September 16, 2014 at 12:03 am

    These are delicious. My daughter said they are better than regular snickerdoodles.

    Reply

  20. #
    80
    Nicoleposted September 16, 2014 at 9:20 am

    I made these yesterday for a baby shower at work today, and need to stop looking at them on my desk, they’re so delicious, I’d eat all of them by myself If i could!!! I made a double batch, gave some to a friend and my mom then brought the rest in to work. I was so excited to share these! I ran out of cinnamon after I added it to the dry ingredients, but then a light-bulb went off “ah ha, use pumpkin pie spice with the sugar to roll them before baking” genius!!! So good and loved that my pregnant self could eat all the cookie dough I wanted without worrying about raw eggs! This one is a keeper!

    Reply

  21. #
    81
    Angieposted September 16, 2014 at 1:14 pm

    Hello Sally! This is kind of a silly question but which cookies do you prefer and why- these Pumpkin Snickerdoodles or your Chewy Pumpkin Chocolate Chip Cookies? I don’t know which one I want to make and it’s either one or the other! Thanks…:)

    Reply

    • Sallyreplied on September 16th, 2014 at 6:59 pm

      Hi Angie – I don’t think I could choose! I love them both. The pumpkin chocolate chips are easier since you don’t have to roll each individual cookie into the cinnamon sugar mixture, which takes a few extra minutes.

      Reply

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