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!


  • 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


  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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© 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.


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



  1. Nicole on August 6, 2017 at 4:41 pm

    I made these for my boyfriends’ friends kids birthday. They were A bit too sugary! But the children loved them!

  2. Mariah on August 11, 2017 at 1:15 pm

    I made these for the first time last night, and these are seriously the best cookies I have ever tasted in my life!! Thank you for introducing a new Fall staple into our family!!

  3. Grace on September 10, 2017 at 8:02 pm

    I absolutely love these cookies! It is my go to cookie recipe. I’ve just made them again.

  4. Rebecca on September 15, 2017 at 6:19 pm

    These have become a household favorite! My husband just can’t get enough of them. I even won a fundraising baking competition with them! Thanks!

  5. Christy cooper on September 20, 2017 at 12:52 pm

    I’ve been making this for like 2 years now this will be my 3 year and my family loves them just as much as I do ! They are my favorite thing to much when pumpkin season comes around!

  6. Elissa on September 25, 2017 at 11:48 am

    These cookies turned out perfectly! I do have a note about the recipe. You said to put 6 tablespoons of pumpkin, but then say 86 grams. Well those don’t match up Haha I went with the weight, but I think that’s where some people maybe be getting a very wet mixture if they put way too much pumpkin. You are right, it’s so much better to weight the ingredients. These cookies are going to be a go to in our house now! 

    • Sally on September 25, 2017 at 1:06 pm

      Glad you liked them! And yes, if you have a kitchen scale it can be much more accurate 🙂

  7. Erin on October 8, 2017 at 9:20 am

    Hi Sally – I was just wondering if you have a pumpkin snickerdoodle recipe that uses cream of tartar to keep the tangy snickerdoodle taste?


  8. JJ on October 13, 2017 at 2:13 pm

    Made these twice in the past 2 days, and the first time I was a little TOO anxious about making sure not to overbake them…let’s just say they were quite thin and squishy (but good flavor)! The second time, I chilled the dough in the freezer for 30min instead of the fridge, then baked for ~13-14min, and they came out thick and perfectly soft. My oven must run a little cool…

    You can cut the sugar by about ~20% and they’re still very sweet. I also rolled them in leftover chai spiced sugar from your chai spice snickerdoodles, which was delicious!

  9. Lauren on October 19, 2017 at 5:44 pm

    Hi Sally? How do you think these would taste with butterscotch chips?

    • Sally on October 20, 2017 at 8:34 am

      YUM! I love butterscotch and pumpkin together.

  10. Thomene on October 29, 2017 at 11:34 pm

    Just made these tonight and my family loved them! Have you found that a higher altitude needs more flour? My cookies spread easily and ended up very flat. Amazingly tasty, just not as beautiful as your photos. Love from Colorado!!

  11. Vernice Burman on November 14, 2017 at 8:39 am

    I want to make these for a friend who hates chocolate but loves macadamia nuts. If I used coursley chopped macadamia instead of chocolate do you think it would work?

    • Sally on November 14, 2017 at 8:46 am

      Absolutely! Sounds delicious.

  12. Dacia on November 15, 2017 at 10:37 pm

    These were great! I didn’t realize it made so few cookies until I had finished the batter. hahahaha. Will definitely have to double it next time.

    • Sally on November 16, 2017 at 1:59 pm

      I often double this one too – even though there are only 2 of us eating cookies in my house….. 😉

  13. Debbie on November 28, 2017 at 11:22 am

    Can these be made into a bar cookie and cut into rectangles?

  14. Kristyl Tatum on December 1, 2017 at 6:01 pm

    My daughter and I made these! She has celiac so we altered the flour with gluten free flour. They were delicious!!!!! 

  15. Gina-Marie Cheeseman on December 8, 2017 at 9:11 pm

    I made these with mini chocolate chips. They came out great! I’m a sucker for pumpkin and chocolate. The two combined are fabulous.

  16. Carla on December 11, 2017 at 2:28 pm

    I made this recipe yesterday, and they were DE-LI-CIOUS, but a little too sweet. Would the consistency and chewiness be affected if I added less sugar to the recipe?

  17. Amy on August 26, 2018 at 9:00 pm

    If I were to try to make these gluten-free (I realize this is not a gluten-free blog), is there a specific flour you or another reader would recommend? Oat flour didn’t work great. Perhaps measure-for-measure? Or maybe almond flour (would it add too much oil to use almond flour)? Or maybe another type of flour.

    Thank you in advance for any suggestions offered!

    • Sally on August 27, 2018 at 10:09 am

      Hi Amy! I have little experience with GF flours, so maybe a reader can chime in! Thanks for asking.



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