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

351 Comments

Comments are closed.

  1. Beth @ bethcakes says:

    I’m dubbing these the best cookies of the season! And fall hasn’t even officially started yet. 🙂 These cookies look and sound SO good. Snickerdoodles are one of my favorite things ever, and I love that you combined that with pumpkin and white chocolate. And as always, I love reading your cookie tips. Definitely making these as soon as I can!

  2. No egg? That could be a problem because the cookie dough will probobly disappear before if can able it 🙂

    1. It’s a huge problem… for sure. =)

  3. I HAVE to make these. I just know we would love them. Thanks for a wonderful fall kickoff recipe. I can’t wait to see what else you’ve been making. 🙂

  4. Michelle @My California Kitchen says:

    I can’t wait to fill my house with these cookies (and the smell!!) These are so packed full of fall flavor!! Love it!

  5. I WANT COOKIES!!!!! To be exact, White Chocolate Pumpkin Snickerdoodle cookies. Thank you!! Only 18 days left 🙂

  6. Hi Sally! These look wonderful, I’m going to bake some tonight 🙂 ! I’m curious, when you bag cookies to bring to friends etc. I always find it ruins the chips I put on at the end for “prettiness”. Any suggestions for this?? Sometimes I will plate them very very VERY strategically so that no pretty chocolate chips touch each other but it’s kind of frustrating to do so (especially seeing as I’m a perfectionist with my cookies, as you are haha!). Let me know 🙂

    Thanks!!
    Toni

    1. Hi Toni – I wish I had an easy answer for this! I usually place them strategically on the plate as well. OR I wait until the next day after the chips have “set” and are no longer melty. Then it is safer to stack them on a plate without ruining their look.

  7. Brittany Owens says:

    Is the butter softened or melted? Thanks!

    1. What to do with the butter is in the recipe instructions. Thank you!

  8. Meggi @ meggis mixing bowl says:

    I think my favorite part of this recipe is the cookie dough eating part 😉
    I’ll be making a huge batch of these for my friends this fall! <3

  9. Jennie @themessybakerblog says:

    No egg may result in me eating all the dough before it gets baked. Love this crinkly, cinnamon-coated cookies. Yay for pumpkin!

  10. OMG-seriously? These look amazing!

  11. I love Snickerdoodles and with the addition of pumpkin and white chocolate just put them over the top for me, Pinned!

  12. Anna @ Crunchy Creamy Sweet says:

    First of all, OMG I made pumpkin sugar cookies few days ago and will be sharing them on the blog soon! Yours look amazing! Love love the sugar coating! Second, I LOVE how you captured the gorgeous color and how sharp the coating is! Pinned of course!

  13. yayayayayayyy!!! this makes me so excited for fall :3

  14. These look and sound delicious. I’m not a fan of white chocolate. Is there a substitute or can you just eliminate the white chocolate all together?

    1. regular chocolate – or just leave it out.

  15. Julianne @ Beyond Frosting says:

    I seriously can’t wait to try these! I totally agree with you on the cake pumpkin cookie. No my thing!

  16. jenna @ just j.faye says:

    Ummmm…. these need to be baked in my kitchen ASAP.

  17. Stephanie @ Eat. Drink. Love. says:

    Oh goodness, these look like pure heaven! Pumpkin and snickerdoodles are the perfect combo!

  18. I cannot wait to try these. I adore pumpkin anything but have never found a non-cakey pumpkin cookie, and like you, I am just not a fan of cake masquerading as cookies! And I need to try those chocolate chip pumpkin ones you mentioned too. Hooray for fall and all of the pumpkin things!

    1. I hear ya on the hooray. This is my favorite time of year! Stacey, let me know if you try either these or the chocolate chip version. Or both! Make it a fall cookie baking day in your kitchen.

      1. stacey @ Bake.Eat.Repeat. says:

        Finally tried the pumpkin chocolate chip ones so thought I’d let you know that they were wonderful! So much less cakey than the usual pumpkin cookies! Also finally made your classic peanut butter cookies and they are perfect, just like the ones my mom used to make! And then I combined the two and made a pumpkin peanut butter one, just for kicks, and they were awesome if you’re wanting to try another non-cakey pumpkin cookie. Thanks for the great recipes Sally!

  19. Lauren @ Jesus and a Side of Peanut Butter says:

    Yes! I am so excited for all of these fall recipes to flood the blog world. Thank you for your contribution, these look SO good! Pinned!

  20. Wow! These look heavenly. Will definitely try them out.
    The tip about baking powder and soda expiry was really helpful. I was using the same packet for god knows how many months!

  21. Hi Sally! Fall is my favorite time of the year too! I have a confession… The only thing pumpkin I ever ate was a pumpkin muffin from a coffee shop… I’ve never tried baking with pumpkin, but I definitely have to make these soon, because they look so delicious! Oh, and I love cinnamon! So these are perfect! 🙂

    1. pumpkin muffins are one of my favorite ways to enjoy pumpkin. Let me know if you give pumpkin cookies a try!

  22. Laura (Tutti Dolci) says:

    I love pumpkin cookies, these are absolute perfection!

  23. These cookies look sooooo good 😀
    I’ve never made cookies with pumkin (or muffins for that matter) but I definitely need to change that this fall!
    Since I can’t get canned pumkin here in germany I bought a hokaifo pumkin today & will try to cook it into puree this weekend. And then I’ll defintely bake these cookies & Cream cheese pumpkin muffins ;D

  24. It’s my birthday this weekend and I’m totally making these.

    Thank you Sally! Your recipes are always amazing. 😀

  25. Laura @ Laura's Culinary Adventures says:

    What a perfect recipe for fall! Why did you choose to use white chocolate flavored baking morsels?

    1. I love their flavor. Pure white chocolate, as suggested, or semi-sweet, cinnamon chips, milk chocolate, dark chocolate, etc would be great depending on what you like.

  26. Yesterday I made a double batch of your chocolate chip pumpkin cookies- I was SO excited that they weren’t cakey. While I was eating them I was thinking they would taste great rolled in cinnamon sugar like a snickerdoodle…then I get on pinterest today and see this recipe!! I’ll be making them soon…the cookies from yesterday are already gone…

    1. Too funny Jenny! I’m glad you like them.

  27. Hi Sally, I have to make some treats for a work function next week. I always come to your site first for recipes – you seriously make the BEST desserts. I was wondering… if you had to make a choice between White Chocolate Pumpkin Snickerdoodles and your Pumpkin Chocolate Chip Cookies, what would you pick? I’m sure they are both delicious and I would be excited to make both… please help me choose! 🙂

    1. honest to goodness, I don’t think I could choose! The pumpkin chocolate chips are easier since you don’t have to roll each individual cookie into the cinnamon sugar mixture, which takes a few extra minutes.

  28. Hi Sally

    Have been unable to print any of those wonderful recipes from your site today. Response is “No posts matched your criteria”. ???? Any idea what’s wrong? Hoping you can fix

  29. Wow!!! Made these a few days ago.. Unbelievable!!! Obviously I had to bring most of them to work so my boyfriend and I didn’t eat the whole batch.. (I’m sure you can relate!) my co-workers inhaled these in minutes! Another winning recipe, thanks Sally!!

  30. Oh wow, the chewiness of these cookies and the sparkle from the cinnamon sugar is pretty much making my brain short circuit right now…I’ll definitely be trying these sometime soon (as soon as the heat passes and fall weather actually arrives where I live). Thanks for sharing the recipe!

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