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 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


  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


  1. Hi Sally,
    I made these cookies last week…. These are AMAZING!!!! I’m in love with a cookie…. I have made your snickerdoodles (so good) and your pumpkin choc chip ones from last fall (sooo goood) BUT these are definitely the BEST!! The pumpkin & the white chocolate work SO well together & as if that wasn’t enough there’s a cinnamon & sugar coating!!! I can’t say enough good things about these cookies. I made mine slightly larger, 2 tbls each and baked for the full 10 minutes & they turned out PERFECT! Will be making these a lot! Thank you sooo much for the recipe…….:)

  2. Hey Sally… I absolutely love everything you make on here, it sparks so many ideas of new things for myself and everyone always loves everything I make from your recipes! You are one creatively smart cookie! These look way better than my recipe, I am excited to not have a cakey like cookies and not using the egg oh em gee I going to have to tape my mouth shut making these. If I could quit my job and go work for you I would haha. So my question is… can I use a can of pumpkin pie filling instead of pumpkin puree??

    1. Hi Allie! I apologize for the delay; I was on vacation. Nope, pumpkin puree is best. Much thicker than the filling and best for using in recipes that are not pumpkin pie.

  3. These are absolutely incredible! I made them for my family this afternoon… I’m pretty sure we’ve already eaten half. They are so light (but do not have a cake consistency) and filled with flavor. I am usually not a fan on pumpkin flavored foods, but these cookies are fantastic. This is definitely my go-to cookie for Fall now. Awesome recipe! Thanks!

  4. I just made these and wow. just wow. haha (can you tell i love all things pumpkin… and baking) i have been searching for a pumpkin cookie recipe that doesn’t taste like cake and this is it. Thanks so much for sharing!

  5. I’m mid-way through completing the reciepe. When I took the dough out of the fridge, the first few balls were easy to roll. However as I went on, the dough wouldn’t roll anymore-it just became stuck all over my hands. I cooled my dough for about an hour, if I cool the dough longer, will this make it easier to roll? I can’t wait to try them baked because eating the dough off of my fingers was delicious!

    1. Hi Courtney. Sorry for the delay responding, I was on vacation. If you find the dough becoming too sticky as you are working with it, feel free to place back in the fridge to chill a little longer.

  6. Would it work o.k. to double this recipe? Also, I’m not real fond of white choclate, but I love pumpkin-anything with pecans. Would adding nuts instead of chips make any difference in the texture of the cookie or the way they spread? I’ve seemed to notice a slight difference in chocolate chip cookies with nuts or without. They seem to not spread as much with nuts added, especially using all butter.

    1. Hi Renee. Sorry for the delay responding, I was on vacation. Pecans would be just fine instead of the white chocolate morsels. I suggest toasting the pecans for the best taste. If you find they aren’t spreading, you may press them down to flatten them out more than I suggest in the recipe.

  7. Yesterday I mixed a batch of these pumpkin snickerdoodles using real butter and following the directions for ingredients perfectly. I love the pumpkin and cinnamon combo. However, the dough was not thin, as you said it would be, and I wondered if I missed adding an egg or two, so I looked up the recipe again. No egg called for. I put the dough (covered) in the refrigerator, as you had said I should, and left it there overnight. This morning the dough is like a brick. I can’t even scoop out a tablespoon. Something’s very wrong, so I went to your page again. I couldn’t find another person who had this same problem or even one negative remark on this website. I’m going to have to leave the dough on the counter for at least another hour or so to be able to shape into balls. ???? At this point I’m not sure I’ll be making them again, and if I do, they won’t be refrigerated!

    1. Maggie – my dough wasn’t particularly thin; that’s fine. The dough is hard because it was refrigerated overnight. It has to be cold and hard to roll into balls; if it’s not cold, will get soft and goopy all over your hands. Let it sit for a bit, then when it’s just soft enough to use a spoon, start making and rolling the balls.

  8. I just had to leave a comment saying THANK YOU for these cookies! They are, in a word, AMAZING. I’ve tried a few pumpkin cookie recipes, and none were as incredible as these. I only wish I had taken your advice and made a double batch the first time around! 😉 Will be making many more!


  9. Phenomenal. My husband proclaimed them the best cookies ever, and he’s usually “meh” about pumpkin desserts. I took 2 dozen to work this morning…it’s 10am and they are all gone. WOW.

    Oh, and GF flour worked just fine for me.

  10. These are in the oven right now — my kitchen smells great on this rainy fall day. Had some mini cinnamon chips so I threw them in too. Thanks for the recipe — I will have some lucky co-workers tomorrow!

  11. I made these cookies last night as a birthday gift to a friend (she is obsessed with pumpkin) i’m not huge on pumpkin flavors but these cookies were AMAZING. i brought the leftovers into work and everyone loved them. thx for the great recipe.

  12. My daughter has an egg allergy so I am ALWAYS on the lookout for good dessert recipes without eggs. These were amazing!!! Thanks!

    1. That would be fine. I recommend letting the cookie dough sit out at room temperature for 25 minutes before scooping/rolling because the dough will be quite hard straight from the fridge.

  13. You’re right about these disappearing quickly! I made a batch a couple of days ago and they’re already gone! I’m making another batch tonight to send to my friends up north (where it actually feels like fall unlike here in Texas.) I can’t wait to make more of these once it gets cooler! Great recipe Sally 🙂

  14. Hi Sally,
    I am new to your fabulous blog – this is the second recipe I have tried. WOW! YUMMY! AWESOME!I will soon be venturing back to the kitchen to use up the rest of my pumpkin. I am thinking Pumpkin Chocolate Chip Bread sounds like just the thing with the weather as wet, windy and cold as it is.
    Baking with no vision is fairly new to me and I can’t tell you how much I appreciate the simplicity and clarity of your recipes. My family thanks you too because they are also enjoying the results. I guess baking is back on the list of things I can still do – vision or not!
    I hope your return from Hawaii is not too brutal a shock…

  15. Hi Sally!! These cookies look amazing (: Does it matter if the pumpkin purée is fresh or canned? I have a mini pumpkin at home and was wondering if I could use it to make these. Thanks!

  16. I made a double batch of these for a CSA fall potluck yesterday, and they went over BIG! These are the BEST pumpkin cookies I have ever had. Two things I did tweak…didn’t have enough white chips, so I added a little coconut into the mix. Will definitely do THAT again! And I also cannot do nutmeg (my daughter has allergies), so I used a little ginger as the replacement. Thanks for a great chewy pumpkin cookie. Bravo!

  17. I made these on Saturday for a neighborhood gathering, and they were a huge hit! My hubby, always the skeptic, thought that these would be a 6 out of ten, but after tasting – they are officially a 10! He couldn’t stop raving about them. He has officially become your biggest fan! And you were right, I should have made two batches! But I had the extra pumpkin, so more will be made 🙂

  18. Just had to chime in again as I finally got around to making these cookies (along with another recipe of your’s) that I took up to my mother-in-law’s house while you were away on your honeymoon. I followed the recipe exactly (keeping the dough in my refrigerator for about 3 hours as I put together another recipe). They turned out just as they are pictured in your blog. Not only did they look great, they tasted great. My mother-in-law (who’s name is also Sally) loved them. My son and daughter-in law want me to whip up a batch for them. A total hit….thanks again, Sally! Great recipe, easy to make….and oh-so-good!

  19. Thank you for this recipe – I think I will try it out today. I always use my scale for bread baking but I didn’t know it was so important for cookies too. If you have the conversion maybe you could list ounces too? (Mine only does ounces). If not, I will look it up 🙂

    1. Hmm, just tasted another and it seemed better. I made part of the dough with some pecans added, and a little chopped up crystallized ginger. They are better than the ones with just the chocolate. But, I’m thinking that part of the problem was that I didn’t bake the first ones long enough, and also didn’t flatten them enough. I made the unbaked ones look like the picture above, but they were just too thick when they were done baking. The second tray, I took out of the oven at ten minutes, and they were still very puffy, so I pressed them out more and put them back in for a few minutes. Those are the ones that came out more chewy and more like a Snickerdoodle.

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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