White Chocolate Pumpkin Snickerdoodles

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

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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

327 Comments

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  1. Wow. I just tried the soft and thick snickerdoodles and they were really good! I was even able to share some with my friend. But with pumpkin, they must be 10 times better! Which is really really delicious since I reallllly loved the regular snickerdoodles. Thanks for the recipe!

    1. Tell me about it. Cookies are so temperamental. So difficult. But once you find a few good basic recipes, it’s easy to spin off new versions from there.

  2. Okay I haven’t made these yet obviously but I am about 99% sure I have just found my new favourite cookie.

    Seriously.

    Making these the first chance I get.

  3. Pumpkin chocolate chip cookies – awesome. Pumpkin snickerdoodles – even better. But these!? Freaking awesome. I suddenly feel like I could be ready for fall if I had these in hand. Minus the 90 degree weather I’m still experiencing.

  4. I know if you showed up to any meet up with cookies in your purse, I would be a happy girl. Pluuuuus, I am celebrating the fact it’s practically fall almost every day now. BRING ON THE PUMPKIN!!!

    PS. Love your nails! Are they real or fake?!

  5. Sally I love these images! They’re just so sharp and the color, the lighting, that CINNAMON SUGAR coating that I can see every grain of sugar, love love love!

    I have a Snickerdoodles recipe waiting in my drafts. Whew 🙂 it’s not pumpkin or white choc! Great minds…. 🙂

    I know I would inhale your cookies! Pinned!

  6. Wow, that is just the perfect recipe to wake up to. I’m already baking pumpkins to make puree from them – even before showering! Can’t wait to try this.

  7. These look delicious, I have yet to bake with pumpkin, or really eat pumpkin. I think the only time I’ve eaten pumpkin is in a restaurant where I had pumpkin ravioli, which was so yummy! I don’t think pumpkin is as popular here in England as it is in America. But I’m definitely going to go on the hunt for some pumpkin so I can make these 🙂

  8. I love that you had a quest to create the perfect cookie, and it’s been fulfilled. I do remember last year’s triumph when you unveiled the chocolate chip version!
    My only issue here is the no egg, because I eat way too much dough without the fear of foodborne illness. This cookie dough is beyond happy!

  9. I love the cinnamon-sugar and white-chocolate chips!! And I love a recipe that is easily “accidentally” vegan. I find that margarine replaces butter really well, so the lack of eggs is very helpful 🙂 I’ve seen a few yellow leaves on the still-green trees, so I’m in the mood for some fall! 😉

  10. ME WANT COOKIE.
    Sorry, my inner Cookie Monster came out when I saw these! Jeez Louise (yep, I really do say that) these look like an absolutely perfect reward for a long weekend run, or perhaps as an offering for Father’s Day (we celebrate in September here in Australia).
    Thanks for being our favourite Cookie Scientist Sally 🙂

    1. Ooooooooh my gosh I haven’t heard or said geez louise in so long. Hahaha I love it. And you will love these cookies – if you make them, let me know how you like them Amy!

  11. YAY! For pumpkin! And white chocolate and snickerdoodles 🙂 These look absolutely perfect Sally! I can’t wait to try them this season! Hope you had a great Labor Day weekend and I can’t believe there are only 18 days left – I am so excited for a wedding recap here!

  12. Ooooooh… this is such a great combo! I love all those flavors. These will be amazing.

    Also, I am on your side regarding cakey pumpkin cookies! They’re NOT cookies. They’re mini cakes!! Haha. I still have not mastered the non-cakey pumpkin cookie and I’m excited to have a legit chewy pumpkin cookie recipe on hand. Thank you!

  13. I’ve been handing off pumpkin treats to friends for a few weeks now, and I always have to say “sorry, blog posts!” These sound wonderful, Sally! Can’t wait to try them!

  14. I have never been much a fan of pumpkin (crazy, I know), but that has changed. My husband and son have always love pumpkin pie. So I made a pumpkin-swirl cheesecake last Thanksgiving and wowed them with it. So I was going to dabble more with pumpkin recipes this fall. These cookies look great and I am a huge, huge fan of snickerdoodles, trying my hand at any recipe I come across. Being relatively new to your blog, Sally, I haven’t tried yours yet, but I think these pumpkin snickerdoodles will be my first. My pumpkin-deprived husband and son thank you in advance! What I like most about your cookie recipes, is that they don’t make over 2 dozen (like many recipe books I have). I am cooking for less people now and appreciate the smaller-quantity recipes you provide, though I think in the case of these pumpkin snickerdoodles, I may have to consider doubling it!

    1. Thanks Barbara – and I’m happy to read you are coming around to the taste of pumpkin. You can’t beat a pumpkin swirl cheesecake! Let me know if/when you give these pumpkin snickerdoodles a try. Thanks for reading and for the sweet comments!

  15. Yes, you’re making perfect sense, when I want a cookie I want a cookie too, not some cakey thing!! I am literally seeing all the pumpkin recipes today, it’s taking every ounce of my willpower not to run to the kitchen and go absolutely crazy with pumpkin – love how you’ve combined a snickerdoodle with pumpkin 😀

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