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

Today I present my fall version of snickerdoodles. And holy mackerel, these pumpkin snickerdoodles deserve a standing ovation. Two, actually. They’re the much anticipated sequel to my favorite pumpkin chocolate chip cookies. (Aka the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous!)

I’m completely crazy when it comes to pumpkin cookies. You see, pumpkin has a way of making everything it touches taste cakey. I prefer a chewy and dense cookie, so it took me awhile to integrate pumpkin into cookies to create that delicious texture. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.

Does that make sense?

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 absolutely love my chewy pumpkin chocolate chip cookies. But now let’s swap chocolate chips for white chocolate chips, coat them in cinnamon-sugar, and call them the best pumpkin snickerdoodles in the world!

Pumpkin Snickerdoodles Success Tips

  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.

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!

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!

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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 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 spice*
  • 1/2 cup (90g) white 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 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 11-12 minutes or until the edges appear set. The cookies will look very soft and under-baked. 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 with the back of a spoon when you remove them from the oven.
  6. Cool cookies for at least 10 minutes on the baking sheets before transferring to a wire rack. (Tip: The longer the cookies cool, the chewier they will be!) I let them sit out for at least 1 hour before enjoying and I find that their chewiness and pumpkin flavor is more prominent on day 2.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Special Tools: Libby’s Pure Canned Pumpkin, Measuring Cups, Food Scale, Glass Mixing Bowls, Silpat Baking Mat, and Baking Sheet
  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. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.
  6. Adapted from Pumpkin Chocolate Chip Cookies.

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

348 Comments

  1. You know I LOVED your snickerdoodles cookies so this pumpkin version will surely become a new BFF!! White chocolate and pumpkin sound amazing!!

  2. 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!

  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. 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. 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.

  6. 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

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

  8. 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!

  9. 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?

  10. 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. 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!

  11. 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!

  12. 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!

  13. 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! 🙂

  14. 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

  15. 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.

  16. 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…

  17. 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.

  18. 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

  19. 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!!

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