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


  • 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


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.

*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.

© 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





171 Responses to “White Chocolate Pumpkin Snickerdoodles.”

  1. #
    Nadineposted October 16, 2014 at 3:46 pm

    I love love love your website. I am constantly getting inspired for by the recipes here. They are always very clear and easy to follow and it allows me to get through the recipe quickly. My husband absolutely adores all things pumpkin and he loves snickerdoodles so I think this is going to be the perfect combination.

    I’m not as crazy about white chocolate so I am going to be trying these out today with mini cinnamon chips. I will definitely let you know how they turn out but they look scrumptious.


  2. #
    Nadineposted October 16, 2014 at 5:15 pm

    Melt in your mouth delicious. My husband loved them. I offered to make them for him to take to work in the future and he said it wouldn’t be necessary because he wanted them all to himself.

    Really they are great, it’s a fabulous recipe and they came out perfectly Snickerdoodle.

    First time I have ever made snickerdoodles and I LOVED the result


  3. #
    Anna Bananaposted October 16, 2014 at 9:21 pm

    These are sooo dreamy! I made these this week and my roommates loved them and them and their boyfriends asked for more. I’m making them for my sorority now too! Can’t wait to make more of these!


  4. #
    Sarahposted October 18, 2014 at 12:57 pm

    These are amazing!!! Made the house smell good and made my eyes close hen I took my second bite :)) definitely a keeper!


  5. #
    Fryemamaposted October 19, 2014 at 7:31 pm

    These were a hit! Very easy and absolutely delicious!! Getting ready to make more!!


  6. #
    Sydney Sunposted October 21, 2014 at 1:21 pm

    I have never ever had a snickerdoodle and have wanted to try a recipe for them for forever. These cookies look perfect, I really enjoy your photography. If you get a chance check out my pumpkin cookies at :)

    Sydney Sun


  7. #
    Michelleposted October 21, 2014 at 5:45 pm

    Hi, I made a double batch of these today. They were great! I think the freshly ground cloves, allspice, and nutmeg really made it fantastic! I noticed that how the cookie turned out (and how long it took to bake) depended on how cold the dough was when it went into the oven. The ones that were colder turned out chewier, and the ones that started out warmer turned out a little fluffier.

    Question- it says to bake for 8-10 minutes. What am I looking for to know they’re done? I baked for 9 minutes, since it was in the middle, but I really didn’t know how long or when to take them out.

    Also- theoretically raw flour shouldn’t be eaten, because of the risk of food poisoning. I’ve seen that lately on bags of flour. Not that I never eat raw cooking dough, I just wouldn’t declare this “officially” safe to eat just because there’s no egg. Just my 2 cents!


  8. #
    Kidposted October 22, 2014 at 2:04 pm

    Made those today and they smelled amazing!!! one question though, if I used actual pumpkin puree (one I made myself from a pumpkin) instead of the ones from the can do I need to keep them in the oven longer or adjust something? they turned out very soft and undercooked at minutes in the oven so I wondered about that…


    • Kidreplied on October 23rd, 2014 at 2:55 am

      * 9:30 minutes in the oven, didn’t want to over-cook them at 10 minutes. they were super soft, cookies should be more chewy then soft XD


  9. #
    Zachposted October 23, 2014 at 7:48 pm

    I made these today and they turned out perfect. They were an absolute hit. Thank you so much for providing us with such wonderful recipes!


  10. #
    Victoriaposted October 24, 2014 at 7:47 pm

    Do these work with semisweet chocolate morsels instead? I know you could substitute almost any type of chocolate but will the flavor fit in with the snicker doodle. They look delicious I’m going to try them today


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