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!

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.

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

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

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

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!

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon pure 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 (spoon & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons ground cinnamon, divided
  • 1 teaspoon pumpkin pie spice1
  • 1/2 cup (90g) white chocolate chips or chunks

Directions:

  1. 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.
  2. 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 in the dough. Cover the dough and chill for 30 minutes, or up to 3 days2. Chilling is mandatory.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  4. 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.
  5. 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.
  6. 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.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days.Allow to come to room temperature and continue with step 3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months. Bake frozen cookie dough balls for an extra minute, no need to thaw.

Recipe Notes:

  1. Instead of pumpkin pie spice, you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
  2. If you are chilling the pumpkin cookie dough for longer than 30 minutes, the cookie dough will likely have to sit on the counter at room temperature for at least 15 minutes before scooping/rolling because it will be quite cold and solid. The amount of time it needs to sit at room temperature depends on how long the dough has chilled. If I chill my cookie dough for around 24 hours, I let it sit at room temperature for about 25 minutes.

Adapted from Pumpkin Chocolate Chip Cookies

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Here are some items I used to make today’s recipe.

Libby’s Pure Canned Pumpkin | Measuring CupsFood Scale | Glass Mixing BowlsSilpat Baking Mat | Baking Sheet

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

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

A fall twist on a snickerdoodle cookie! These Pumpkin Snickerdoodle Cookies are on sallysbakingaddiction.com

283 comments

  1. Any tips for high altitude- mine spread out very thin (but yummy).

  2. Very yummy. 8-10 minutes left the cookies too doughy for my taste, so I increased the baking time to 12 minutes and they were perfectly chewy. 
    Thank you for a wonderful recipe.

  3. I am so glad I found these cookies! This is hands down the best cookie recipe in the world and since making them for the first time in October, I’ve probably made 10 batches to share and they get rave reviews every single time. I always direct people to your website! I omit 1/4 cup of white sugar but other than that have no changes. They are perfect every time!

  4. These are fantastic!  Perfect texture and full of delicious pumpkin-y flavor, I will be taking some to a holiday cookie party.

  5. These are my new favorite cookies! I LOVE pumpkin. And they’re so soft!

    This time when I made them though, the dough was almost too soft to shape into balls, and they seem kind of wet and underbaked in the middle. I don’t know what I did wrong lol. Anyways, thanks for the great recipe!

  6. I just made these, and they came out perfect! Although I wish it did have more pumpkin, so I might try to experiment. Besides that, I love them. Even got my room mate (who hates pumpkin) to try these and he loved them too!

  7. Is possible to leave out the pumpkin puree and replace it with eggs?

  8. I wanted to make these but I didn’t have butter on hand and it was raining and cold and I didn’t want to go anywhere so I took a risk and used melted coconut oil instead and they turned out great!! Definitely a keeper!!

  9. I’m a pumpkin nut and I adored these. The only change I made was 1/2 cup ground pecans instead of vanilla chips. You are going to be responsible for the extra pounds I have to work off this summer……thanks a lot !?. Also for most of the new list of Christmas cookies I’ve gotten started for 2016. GOOD JOB!!!

  10. What do you think about adding a teaspoon or two of espresso powder or instant coffee granules?  I’m trying for a pumpkin spice latte snickerdoodle.

  11. Hi  can I leave out the white chocolate chips in these if I just want a pumpkin snickerdoodle cookie? U know like a regular snickerdoodle but with pumpkin flavor?

  12. I found this recipe today but didn’t have pumpkin purée….so, I used homemade applesauce and apple pie spice instead.  I added a drizzle of homemade caramel on top and these are great!!!  I can’t wait to try your pumpkin version next month!

  13. Hi Sally! I love all your recipes that I’ve made so far- you’re great! I have two questions for these. Do you think I could use brown butter in these? Also, can I omit the white chocolate chips from these? I’m making these for my sister who hates chocolate. I know, she’s CRAZY!! 

  14. I’m so excited to try these! I just made the dough and I’m waiting for it to chill, but I’m kind of pressed for time? What should I do? P.S. My friends and my husband are eagerly waiting to dig in to these, they’ve been wanting me to find a recipe instead of buying from the grocery store.

  15. ABSOLUTELY AMAZING!!! I did have to leave the cookies in a little longer than directed, but I am in love with this recipe, thank you!

  16. I just made these. They are delicious. Would love to make the cinnamon chips recipe but don’t get those chips in Trinidad 

  17. One problem with this recipe. I followed the recipe to mix up the cookie, then realized I shouldn’t have put the whole cup of sugar in dough. The sugar and cinnamon mixture should be separate from the main cookie ingredients. Now I will have too sweet cookies unless I double the rest of the ingredients.

  18. These look absolutely amazing! I love snickerdoodles and when you add pumpkin they just get better!

  19. I just made them and they came out perfect. I didn’t let them come to room temp before I made them into balls, but they didn’t seem like they had the tendency to spread anyway. Lovely recipe.

  20. I just wanted to say thank you for this INCREDIBLE recipe! I found it last fall and have made approximately 1000 batches since then. Everyone I share them with RAVES about them and requests the recipe. I make no changes – it is perfect as written!

  21. I thought I LOST this recipe! I made it with dark, vegan chocolate mini chips & swapped butter for Earth Balance & used gluten free all purpose flour. I LOVED the outcome & I am super excited to have come across it again! I also made your recipe as is, no adjustments for everyone else. BOTH cookies were gone at the end of the party! Thanks so much for sharing! I wrote it down to have for future reference & of course, have your site at the top by the name so I know where to go for the good goodies! 😉

  22. I made these for the first time last winter and I pinned the recipe because they were so delicious. At the grocery store today, I randomly decided I wanted to make them again so I grabbed some white chocolate chips. I doubled the recipe and they are in the fridge to bake in the morning. My husband is a senior correctional officer at our local jail and I send a bunch to work with him. His coworkers love all of the treats I send but especially these!! Can’t wait to have one in the morning!

  23. what if i can’t find the pumpkin puree can i use regular can pumpkin

  24. Would you have any adjustment/recommendations for this recipe at high altitude? ~9000 ft.

    Thank you.

    • Hi Alison! I have never personally baked at high altitude, so I’m not the best for advice on the subject. However, I’ve sent this chart to readers who have reported back saying it is VERY helpful: http://www.kingarthurflour.com/learn/high-altitude-baking.html

      • Thank you for the quick reply! I did the following adjustments and this recipe came out fantastic!

        -Soften the butter, do not completely liquefy
        -Subtract 3 tbsp of sugar from the mix
        -Add 3 tbsp of water
        -Halve the amount of baking powder
        -Halve the amount of baking soda
        -Baked at 380’F for ~9 minutes on a greased cookie sheet pan.

        I followed everything else exactly.

        Thank you for this great recipe! These were a huge hit and I’m making more tomorrow!

  25.  I just made a double batch of these and OMG they are incredible.  My house smells like pumpkin pie.  I think the tricks to having them turn out right are to weigh the flour and to chill the dough at least an hour.  Once I shaped the cookies, I put the baking sheet back in the fridge while I was waiting for the oven to heat.  They look just like the picture.  Definitely a keeper!

  26. Ok so I made these last week and they were a huge hit! My husband took some to work and everybody was begging for more. I 4x the recipe and give a few dozen+ away. Now I’m making them for a second time and I don’t know what I did wrong! There spreading out way to fast and the edges are crunchy, same taste as last time but so thin. What am I doing wrong???

    • I’d say somewhere in the multiple batches, perhaps something just isn’t working properly. I don’t think you necessarily did anything wrong. A little more flour can always help or chilling the cookie dough longer (since you’re working with so much at a time).

  27. I just have to say this is the most amazing cookie recipe!! I love it so much and I get sooo many compliments on it every time I make them. I will say I don’t put chips in them because I like them without. I’ve also successfully made them vegan by replacing the butter with earth balance. My son is allergic to dairy and eggs so this recipe is a staple in our house!!!!

  28. Is there any reason NOT to double this recipe? Any tips to make it easier?

  29. These are so good and so simple too. Only modification I made to the recipe was a touch more flour and browning the butter first. Will definitely make these again!

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