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!


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


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 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


  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.


  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


Comments are closed.

  1. OH MY HEAVENS!!! I made these twice in 2 days, they were SUCH a big hit. I was told they were the best cookies they’ve ever had by a few people. Thank you for the best pumpkin cookie contribution to the world!

  2. I’m enjoying one of these lovely cookies as I type this, they are sooo delicious! They may even beat the classic pumpkin chocolate chip recipe. I took your advice and made two batches, I’ll definitely be making these again soon! Thanks for the great recipe(:

  3. Do you think I could substitute the AP Flour for Bob’s Redmill Gluten Free?

    1. Absolutely. I substitute GF flour every time, and it works perfectly.

  4. Sally these are amazing! I love your blog! I think I have made just about every cookie recipe on your website and some of your breads and cakes ( I have made your lemon blueberry layer cake 3 times it is so delicious!) and this one might be the best. Like you, I love pumpkin and I thank you for sharing this and all your other wonderful recipes. They have definitely enriched my life 😀 Congratulations in advance on your upcoming marriage! I hope you have an incredible day and I wish you and Kevin all the happiness in the world. I can’t wait to see the pictures!

    1. Thank you so much for the sweet comment and congrats, Bo! I really, really appreciate it. I’m glad you love my recipes!

  5. Is the brown sugar a packed measurement?

    1. Yep, every recipe on my website calling for an amount of brown sugar means it is packed.

  6. BEST COOKIES EVER!!! EVERYONE LOVED LOVED THEM. I usually don’t repeat a recipe but I will be making this one again ASAP. Love Love Love them, ya did it again Sally <3

  7. Is the butter melted?

    1. Melting the butter is the first step in the recipe.

  8. Pumpkin AND snickerdoodle? This looks like such a brilliant combination, you can never go wrong with adding more cinnamon (and sugar!) to pumpkin desserts. I can’t wait to make these once the weather gets a little cooler!

  9. I cannot wait to try these! They look so delicious! I’m making a trip for white choc chips right now! 🙂
    The details in your recipes and pictures of some of the steps are so helpful- Thanks Sally! 🙂

  10. Love love love these cookies! So does my husband so much that he doesn’t want to share with anyone LOL!! By far best pumpkin cookie recipe I’ve seen! Thank you for sharing with us!

  11. These look beyond fabulous! I am dying to try them! What a great fall cookie!

  12. Hi Sally! I made these last night and they were delicious! Just the right amount of pumpkin flavor. I pushed the balls down with the back of a spoon before baking and they turned out perfect! Seriously, some of the prettiest cookies I’ve ever made. Thanks!

  13. Hi Sally! First of all, I just want to say that I love all these great recipes that you perfect. This is the first time I have tried a cookie recipe of yours, and the cookies are AWESOME. They are sooo chewy, and they really do taste better on the second day! The only little thing I changed was that I added a little extra allspice and also added a little ground clove. The cookies came out great and I definitely encourage any skeptics to just try the recipe!

    1. Thanks for reporting back, Brighid!

  14. WOW that’s all I can say I made a double batch and they were gone just like that and not even a week later I am making a quad batch cause everyone wants some. ..these are amazing. Oh and BTW on the first double batch I only got 2. These are a definite make in my house every time. Thanks…

  15. I made these cookies for my roommates and myself last week and they were gone two minutes after taking them out of the oven! Soooooo delicious.

  16. haley @Cupcakes and Sunshine.com says:

    I wasn’t expecting to love these cookies, but they are some of the BEST I HAVE EVER HAD. I have had people beg me and beg me to make another batch!

  17. These cookies are delicious!! I halved the granular sugar (used organic cane sugar), and would consider using a bit less on the outside of the cookies. Also used coconut oil instead of butter. My boyfriend has been RAVING about them all night 😀

  18. These are delicious. My daughter said they are better than regular snickerdoodles.

  19. I made these yesterday for a baby shower at work today, and need to stop looking at them on my desk, they’re so delicious, I’d eat all of them by myself If i could!!! I made a double batch, gave some to a friend and my mom then brought the rest in to work. I was so excited to share these! I ran out of cinnamon after I added it to the dry ingredients, but then a light-bulb went off “ah ha, use pumpkin pie spice with the sugar to roll them before baking” genius!!! So good and loved that my pregnant self could eat all the cookie dough I wanted without worrying about raw eggs! This one is a keeper!

  20. Hello Sally! This is kind of a silly question but which cookies do you prefer and why- these Pumpkin Snickerdoodles or your Chewy Pumpkin Chocolate Chip Cookies? I don’t know which one I want to make and it’s either one or the other! Thanks…:)

    1. Hi Angie – I don’t think I could choose! I love them both. 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.

  21. I made these last night and just had to bring these to work. I teach preschool with all women. They were a huge hit! Three women I work with said they were actually the best cookies they had ever eaten! I absolutely loved them as well. I can’t wait to make them again! To anyone reading, I would recommend using actual white chocolate instead of white chocolate flavored morsels. In my opinion, it makes a big (delicious) difference. Thank you for this recipe!!!

  22. These are the BEST pumpkin cookies I’ve ever had! No eggs definitely does the trick! I LOVE pumpkin but never really liked pumpkin cookies because they were alway too cakey. I took them to our small group last night and was told they were dangerous. 🙂 Thank you for coming up with the perfect pumpkin cookie!

  23. Wow!! Found this on Pinterest and just made them– the recipe is perfect! Cookies come out amazing!

  24. just recently made these last night, brought a couple dozen to work today and they are almost gone! :O it’s pretty upsetting actually. This is the third cookie recipe I’ve made from your blog and have to say all three have turned out wonderful! thanks sally 🙂

  25. Hey Sally! I made these a couple weeks ago and they were a HUGE hit! Instead of using 1/2 a cup of white chocolate chips, though, I used 1/4 cup and 1/4 cup of Kraft Caramel Bits… The result was a raging success!! I encourage you to try it!

    1. Sounds delicious Phoebe! Thanks for reporting back.

  26. Paula Schmidli says:

    These are yummy! I added cinnamon chips to the recipe and instead of butter, I used a Crisco baking stick. 🙂

  27. Made these last night. I halved the recipe since it was just for my fiance and I and ended up with eight cookies. I will be making another half batch today for his parents! Man, these are so so good – I love everything pumpkin and I’m obsessed with cinnamon sugar so these are right up my alley. I baked them for 9 minutes and thought they were undercooked when I took them out but no, they were just setting up, getting all delicious, moist and chewy – they are almost cake like. Yum! Thanks for the recipe

  28. This was absolutely delicious! It turned out perfectly! I will definitely be making this again.

  29. We made a different recipe for Pumpkin Snickerdoodles last week (one with eggs) and it was cakey and disappointing. This one, that we made today, was very good. They tasted like a cookie should! Yum! Thanks so much! (Oh, and I used salted butter and didn’t think they were too salty. AND I love that you gave us the flour weight! It was so much easier to get it right with the scale instead of my scoops.)

  30. These were delicious. Perfect for getting into fall. They make your house smell absolutely amazing too.

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally