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. I love love love your website. I am constantly getting inspired for by the recipes here. They are always very clear and easy to follow and it allows me to get through the recipe quickly. My husband absolutely adores all things pumpkin and he loves snickerdoodles so I think this is going to be the perfect combination.

    I’m not as crazy about white chocolate so I am going to be trying these out today with mini cinnamon chips. I will definitely let you know how they turn out but they look scrumptious.

  2. Melt in your mouth delicious. My husband loved them. I offered to make them for him to take to work in the future and he said it wouldn’t be necessary because he wanted them all to himself.

    Really they are great, it’s a fabulous recipe and they came out perfectly Snickerdoodle.

    First time I have ever made snickerdoodles and I LOVED the result

  3. These are sooo dreamy! I made these this week and my roommates loved them and them and their boyfriends asked for more. I’m making them for my sorority now too! Can’t wait to make more of these!

  4. I have never ever had a snickerdoodle and have wanted to try a recipe for them for forever. These cookies look perfect, I really enjoy your photography. If you get a chance check out my pumpkin cookies at 🙂

    Sydney Sun

  5. Hi, I made a double batch of these today. They were great! I think the freshly ground cloves, allspice, and nutmeg really made it fantastic! I noticed that how the cookie turned out (and how long it took to bake) depended on how cold the dough was when it went into the oven. The ones that were colder turned out chewier, and the ones that started out warmer turned out a little fluffier.

    Question- it says to bake for 8-10 minutes. What am I looking for to know they’re done? I baked for 9 minutes, since it was in the middle, but I really didn’t know how long or when to take them out.

    Also- theoretically raw flour shouldn’t be eaten, because of the risk of food poisoning. I’ve seen that lately on bags of flour. Not that I never eat raw cooking dough, I just wouldn’t declare this “officially” safe to eat just because there’s no egg. Just my 2 cents!

  6. Made those today and they smelled amazing!!! one question though, if I used actual pumpkin puree (one I made myself from a pumpkin) instead of the ones from the can do I need to keep them in the oven longer or adjust something? they turned out very soft and undercooked at minutes in the oven so I wondered about that…

    1. * 9:30 minutes in the oven, didn’t want to over-cook them at 10 minutes. they were super soft, cookies should be more chewy then soft XD

  7. I made these today and they turned out perfect. They were an absolute hit. Thank you so much for providing us with such wonderful recipes!

  8. Do these work with semisweet chocolate morsels instead? I know you could substitute almost any type of chocolate but will the flavor fit in with the snicker doodle. They look delicious I’m going to try them today

  9. Hey! I was wondering how long you could keep these for? I currently live in Spain and wanted to send a batch over to my boyfriend in the States (parcel would take about 2 weeks to arrive). Would this be advisable?

  10. Thank you for another fabulous recipe! I was looking for a fall-ish cookie to take to a church function and these were perfect. I knew when I saw Sally’s site on google I didn’t have to look any further! The cookies turned out great first time, with only minor altitude adjustments. I made a second batch substituting pecans for the chips, since I have run into people who would rather have nuts than chocolate (not me, for sure!) and they were also wonderful.

  11. Made these for my drum line and they absolutely loved them! Every time we have a party they beg me to make them 🙂 Thanks for a great recipe!

    1. Brooke – my dough was also pretty sticky (I’ve made it 3 times now) and I just went ahead and rolled and baked as directed. They were great.

  12. Thanks for this recipe! These were sooo good! And they do stay chewy! Another recipe I will be making again and again and will be adding to my Christmas cookie repertoire.

  13. These are AMAZING. I’ve made them three times now and they are the biggest hit. I had one person tell me it was literally the best cookie he’s had in his whole life – everyone is so used to cakey pumpkin cookies that these are such a wonderful surprise! I made a double batch over the weekend to take to a Friendsgiving and made half with the white chocolate and half with semi-sweet; they were both delicious but the consensus seemed to be the white chocolate was best! Thank you for this amazing recipe!

  14. These are great cookies. I’m calling them Pumkie-Doodles. I’m adding the recipe to my personal recipe collection because it is definitely a keeper.

  15. Would it work if I browned the butter in this recipe? I love cookies with browned butter, but don’t want to mess up the consistency by doing so.

  16. These are the best cookies I have ever made. I am so glad I came across your recipe & can add it to my collection of favorites. Also, thank you for the very helpful hints.

  17. Can’t even explain how much I love your blog! The pumpkin muffins that I made from your recipe were amazing as well, but these blew my mind! Just took the cookies out, and I know you’re supposed to let them cool, but I just couldn’t resist and had to try one of the smaller ones. The pumpkin muffins that I made from your recipe a while ago were amazing, but these blew my mind! Can’t wait to try one when they’re done cooling. Thank you for your wonderful recipes!

  18. i am making these this weekend for a cookie exchange party. can’t wait!!!! I wanted something different and think this may be it!!! I will report my findings when they are done!

  19. it’s a hit!!! i made two batches for a cookie exchange for this weekend. Loved it. my home smelled like good old pumpkin pie. I actually got 22 out of each batch and use a small ramekin to flatten them so they were pretty much uniform in shape. I did add the extra chocolate chips which some melted but then did harden. I brought 4 left overs to work to share with “Special” coworkers and they have DEMANDED that I make another batch before Christmas. Great recipe, it’s a keeper!

  20. I made the white chocolate chip pumpkin snickerdoodles for Thanksgiving and they are to die for. Everyone LOVED them. I used semi sweet chocolate chips because I had them on hand. Thanks for the great recipe!

  21. My dough was very sticky and not able to be rolled into balls. I haven’t baked in a long time but I am 95% sure I followed all the steps. What could I have done wrong?

    1. I seccond this, I made your recipie when it was first posted & they were perfect. Honesty perfect and the best cookies anyone had ever had. I’ve made them three times since then and have yet to achieve the same results. Each time the same problem, the dough is very sticky and not the same consistency it was the first time.

      1. Keep refrigerated during none use of rolling. Try a little cooking spray on your hands to see if that helps. I ran into the same problem, but tried to work quickly, and then put the dough back in the fridge when I was done with it. Sometimes, you just get a little messy, but so worth it for these beauties.

  22. Made these, substituting butterscotch chips for the white chocolate. They were out of this world. They are now on my Christmas rotation. Have to make more because the first batch is gone.

  23. I made these back in October for a friend who was leaving work after I told her about them and how I wanted to make them. As Pumpkin lovers, we devoured them, and so did a few other people. I was again a month ago to make some more, so I did.

    As Christmas time rolled around and a potluck was brought forth, I was volunteered to make these, plus your chewy chocolate chunk cookies, and your cinnamon almond toffee, all of which were received well and loved.

    I did however make these cookies with cinnamon chips! I’m a great lover of cinnamon and not so much of white chocolate, but I think the cinnamon chips gave it that extra snickerdoodly taste that goes so well with the pumpkin.

    Also, the chocolate chunk ones (I add a little cinnamon) has won my husband’s heart over and says they are even better than his mother’s! Point for wife!

    Love your blog, I’ll continue to use these recipes plus be watching for new ones!

  24. OMG!! These are fabulous!! Made a double batch but three different ways. Added extra vanilla and white chocolate chips to one batch, rolled some in cinnamon sugar, left some without for BF who like cookies not so sweet and added pecans to one batch for my bestie who likes more nuts than cookie in her cookies! All three are fabulous, I am having a hard time not eating them all before I deliver them tomorrow morning!!

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