White Chocolate Pumpkin Snickerdoodles

These white chocolate pumpkin snickerdoodles are everything you love about snickerdoodle cookies and pumpkin pie in one. I love the sweet flavor and creamy texture the white chocolate chips add, but feel free to leave them out. Adapted from my pumpkin chocolate chip cookies, they’re made without egg and have a wonderfully chewy texture. My best advice: they disappear quickly, so make a double batch!

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 the end of summer has a silver lining, it’s that September marks the start of the Fall Baking Season. And when the weather begins to cool down, I always enjoy baking a batch of pumpkin cookies. We have plenty of recipes to choose from!

My pumpkin oatmeal cookies are one of my favorites because they’re made with ultra flavorful brown butter. (An over-the-top cookie, try them ASAP!) Then there’s my regular pumpkin cookies, which are similar to cakey muffin tops. They’re definitely delicious, but sometimes you crave a pumpkin cookie that has the same dense & chewy texture as a regular chocolate chip cookie. That’s where my beloved chewy pumpkin chocolate chip cookies come in. Today’s pumpkin snickerdoodles are the white chocolate/snickerdoodle variation of that recipe. So good and always a hit!

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

Let’s swap chocolate chips for white chocolate chips, coat them in a blend of cinnamon and sugar, and bake just until those edges are set. Considering the flavor, texture, and ease of this recipe– these pumpkin snickerdoodles are nothing short of a dream!

Pumpkin Snickerdoodles Success Tips

  1. These are egg-free: What is the purpose of eggs in a cookie recipe? They bind ingredients together, tenderize the texture, and leave behind moisture. After some experimenting, I cut out the egg completely because pumpkin can replace it
  2. Blot the pumpkin: This is actually optional, but I find it remarkably useful when I make pumpkin oatmeal cookies and soft pumpkin cookies. Pumpkin is approximately 90% water by mass, which isn’t really useful in a chewy cookie recipe. (Think about it– there isn’t usually liquid in a chocolate chip cookie recipe, is there?) Using a paper towel, blot out some of the pumpkin’s moisture so all that’s left is the flavor. See photo below.
  3. Use both baking powder AND baking soda: To ensure these pumpkin snickerdoodles rise and hold their shape, use both and make sure they’re fresh. I replace them every 3 months because I find they lose their strength not much longer after that.
  4. Add white chocolate: While you can leave them out if desired, the white chocolate chips add texture and a deliciously sweet and creamy flavor. You can use pure white chocolate baking bars instead if you’d like– chop them up and use 1/2 cup.
  5. Chill the cookie dough: Chilling the cookie dough helps guarantee the cookies don’t overspread. The dough only needs a quick 30 minutes in the refrigerator before shaping and baking. Pretty quick!
  6. Give it Time: Let the pumpkin snickerdoodles cool on a cooling rack for awhile. Like any cookie, they’re awesome warm from the oven, but I find their chewiness and flavor amplify over time. Sometimes I even leave them uncovered on the cooling rack overnight. The next day, they’re chewier and more flavorful. (Now the real test is if you can wait that long to dig in!)

blotted pumpkin with a paper towel in a glass bowl

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

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White Chocolate Pumpkin Snickerdoodles

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 10 minutes
  • Yield: 18 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

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


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 pumpkin 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 spice*
  • 1/2 cup (90gwhite chocolate chips or chunks

Instructions

  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 days. Chilling the dough is imperative for this recipe.
  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 for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!
  6. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.  The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature, then continue with step 3. Baked cookies freeze well up to 3 months. You can also freeze the cookie dough balls for up to 3 months before baking. It’s best to freeze them without the cinnamon sugar topping. When you are ready to bake, remove the dough balls from the freezer, let sit for 30 minutes, preheat the oven, then roll into the cinnamon sugar topping. Here are my tips for how to freeze cookie dough.
  2. Pumpkin: Squeeze as much of the moisture out of the pumpkin puree as you can before adding it to the cookie dough. I simply squeeze the puree with paper towels. See photo in the post for a visual. This will help produce a less cakey cookie. Less moisture is a good thing here! Measure 6 Tablespoons AFTER the pumpkin has been squeezed/blotted. Do not use pumpkin pie filling.
  3. Pumpkin Pie Spice: Instead of pumpkin pie spice, you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
  4. Chilled Dough: 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.
  5. Bigger Batch: Cookie recipe can easily be doubled by doubling each ingredient. Chill the cookie dough for 45 minutes.
  6. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: pumpkin snickerdoodles, white chocolate pumpkin snickerdoodles

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

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

352 Comments

  1. Hi Sally! I love all of your recipes! Last night, I made these pumpkin snickerdoodles and my husband and I both found them quite cakey! When I baked them for 10 minutes, I felt like they needed a bit more time in the oven as they were still too soft (I baked them for a total of 13 minutes and let them cool for 10-15). Anything I can do differently to get a chewier texture next time?

    1. Hi Michelle! The cookies will be soft regardless, but we want them to be a little more chewy than cakey. So I recommend blotting the pumpkin with a paper towel before adding to the cookie dough. This will remove some moisture so all you get is that delicious pumpkin flavor.

  2. I made these today to give to family/friends and they are absolutely amazing! I will be making the pumpkin chocolate chip recipe tomorrow to add to the batch.

    1. I’m so glad you enjoyed them, Alicia! I hope you love the pumpkin cookies also!

  3. Would anything need to be adjusted if you omit the white chocolate chips? Don’t get me wrong, I LOVE white chocolate… just want a slightly simpler cookie 🙂

    1. Nope – feel free to omit them without making any other changes.

  4. These taste amazing!! My only problem is with the directions. I’m not sure if I made my cookies too thick but they were quite normally sized and it took much longer than 10 minutes to cook them thoroughly. Otherwise these are great!!!

  5. I made these cookies the other day and they were AMAZING! Definitely a good fall cookie

  6. Christine Carter says:

    My adult daughter and I made these together for the first time last month. They were really easy and absolutely amazing! Im glad we made a double batch! Thanks so much for including the gram wts. It’s so much easier to measure the ingredients that way! Especially weighing out the pumpkin vs Tablespoons! I’ve been asked to bring them to our family Halloween party and for Thanksgiving too! Every recipe I have tried has been excellent, from chicken to scones, pumpkin Bundt cake, cornbread, ham and cheese pockets, soft pretzels! Every one is a winner! Thanks for being consistently excellent!

  7. My husband’s FAVORITE cookie. These and your apple cider donuts are my favorite things about fall.

  8. Anyone tried these with a dairy free butter sub? If so which one? These are a staple for us during the holidays but we have a baby with a dairy intolerance this year and want to make sure mom can enjoy cookies too!

    1. I haven’t tried these with a dairy free butter, but let me know if you do!

    2. I have made the cookies with vegan almond butter and omitted the salt in the recipe. The cookies turned out great and delicious!

  9. I made these for our senior lunch program and they were a HUGE hit! Thanks for a great recipe.

  10. These look fantastic! If I wanted to make these into a bar cookie what size pan would work best and how long would I bake it for?

    1. Hi Rachael! I recommend an 8 or 9-inch square baking pan. Start with 20 minutes and keep an eye on them until the edges are lightly browned!

  11. Wonderful texture! Soft, chewy, and so flavorful! Perfect for Thanksgiving!

  12. These are the yummiest cookies! I love them in the fall and all year around too. My husband who claims he doesn’t like “pumpkin things” loves these and requests them all the time! 5 stars.

  13. I swapped persimmon puree for pumpkin and they came out very yummy. I was given a big bag of persimmons and needed to find ways to bake with them.

  14. So tasty and easy to make! Great cookie for fall 🙂

  15. If you live in a higher elevation, make sure to add plenty more flour. I’m at 5,000 feet and these turned out horribly as is. More so than normal if I forget to add more flour.

  16. Made those today following your metric measurements (with German 550 flour and self-made pumpkin puree from oven-roasted pumpkin) and they turned out perfect. Will definitely make those soon again!

  17. Easy recipe and full of flavor!
    Tried them without while chocolate chips– they DEFINITELY need them because they are much better with them.
    Not my favorite recipe- maybe added too much pumpkin spice- but very enjoyable and festive cookie for Fall.

  18. Just made these for the 2nd time the first time I didn’t squeeze out any of the moisture of the pumpkin and although they were still amazing they didn’t flatten out too much and they were cakey. Just made them again following the patting out of the moisture and omg they came out 10 times better super crispy on my edges and soft in the middle. I love this recipe!!!

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