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

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  1. These are fantastic!  Perfect texture and full of delicious pumpkin-y flavor, I will be taking some to a holiday cookie party.

  2. These are my new favorite cookies! I LOVE pumpkin. And they’re so soft!

    This time when I made them though, the dough was almost too soft to shape into balls, and they seem kind of wet and underbaked in the middle. I don’t know what I did wrong lol. Anyways, thanks for the great recipe!

  3. I just made these, and they came out perfect! Although I wish it did have more pumpkin, so I might try to experiment. Besides that, I love them. Even got my room mate (who hates pumpkin) to try these and he loved them too!

  4. Is possible to leave out the pumpkin puree and replace it with eggs?

    1. I don’t suggest that– I suggest making my snickerdoodle cookies and adding white chocolate chips.

      1. Thank you!

  5. I wanted to make these but I didn’t have butter on hand and it was raining and cold and I didn’t want to go anywhere so I took a risk and used melted coconut oil instead and they turned out great!! Definitely a keeper!!

  6. I’m a pumpkin nut and I adored these. The only change I made was 1/2 cup ground pecans instead of vanilla chips. You are going to be responsible for the extra pounds I have to work off this summer……thanks a lot !?. Also for most of the new list of Christmas cookies I’ve gotten started for 2016. GOOD JOB!!!

  7. Monica Gellman says:

    What do you think about adding a teaspoon or two of espresso powder or instant coffee granules?  I’m trying for a pumpkin spice latte snickerdoodle.

  8. Hi  can I leave out the white chocolate chips in these if I just want a pumpkin snickerdoodle cookie? U know like a regular snickerdoodle but with pumpkin flavor?

    1. You can leave out the white chips!

  9. I found this recipe today but didn’t have pumpkin purée….so, I used homemade applesauce and apple pie spice instead.  I added a drizzle of homemade caramel on top and these are great!!!  I can’t wait to try your pumpkin version next month!

  10. Hi Sally! I love all your recipes that I’ve made so far- you’re great! I have two questions for these. Do you think I could use brown butter in these? Also, can I omit the white chocolate chips from these? I’m making these for my sister who hates chocolate. I know, she’s CRAZY!! 

    1. Brown butter would be delicious. And you can definitely leave out the white chocolate.

  11. I’m so excited to try these! I just made the dough and I’m waiting for it to chill, but I’m kind of pressed for time? What should I do? P.S. My friends and my husband are eagerly waiting to dig in to these, they’ve been wanting me to find a recipe instead of buying from the grocery store.

  12. ABSOLUTELY AMAZING!!! I did have to leave the cookies in a little longer than directed, but I am in love with this recipe, thank you!

  13. I just made these. They are delicious. Would love to make the cinnamon chips recipe but don’t get those chips in Trinidad 

  14. One problem with this recipe. I followed the recipe to mix up the cookie, then realized I shouldn’t have put the whole cup of sugar in dough. The sugar and cinnamon mixture should be separate from the main cookie ingredients. Now I will have too sweet cookies unless I double the rest of the ingredients.

  15. Eden Passante says:

    These look absolutely amazing! I love snickerdoodles and when you add pumpkin they just get better!

  16. I just made them and they came out perfect. I didn’t let them come to room temp before I made them into balls, but they didn’t seem like they had the tendency to spread anyway. Lovely recipe.

  17. I just wanted to say thank you for this INCREDIBLE recipe! I found it last fall and have made approximately 1000 batches since then. Everyone I share them with RAVES about them and requests the recipe. I make no changes – it is perfect as written!

  18. I thought I LOST this recipe! I made it with dark, vegan chocolate mini chips & swapped butter for Earth Balance & used gluten free all purpose flour. I LOVED the outcome & I am super excited to have come across it again! I also made your recipe as is, no adjustments for everyone else. BOTH cookies were gone at the end of the party! Thanks so much for sharing! I wrote it down to have for future reference & of course, have your site at the top by the name so I know where to go for the good goodies! 😉

    1. Amber, thanks for sharing! I am so glad to hear that the substitutions worked so that everyone could enjoy!

  19. Shanda Weiand says:

    I made these for the first time last winter and I pinned the recipe because they were so delicious. At the grocery store today, I randomly decided I wanted to make them again so I grabbed some white chocolate chips. I doubled the recipe and they are in the fridge to bake in the morning. My husband is a senior correctional officer at our local jail and I send a bunch to work with him. His coworkers love all of the treats I send but especially these!! Can’t wait to have one in the morning!

    1. So glad you remembered the recipe and are making it again! I hope your husband’s coworker and YOU enjoy 🙂

  20. what if i can’t find the pumpkin puree can i use regular can pumpkin

  21.  I just made a double batch of these and OMG they are incredible.  My house smells like pumpkin pie.  I think the tricks to having them turn out right are to weigh the flour and to chill the dough at least an hour.  Once I shaped the cookies, I put the baking sheet back in the fridge while I was waiting for the oven to heat.  They look just like the picture.  Definitely a keeper!

    1. So glad you liked them!! I seriously wish I could have them baking all day long for the smell 🙂

  22. Thank you for the quick reply! I did the following adjustments and this recipe came out fantastic!

    -Soften the butter, do not completely liquefy
    -Subtract 3 tbsp of sugar from the mix
    -Add 3 tbsp of water
    -Halve the amount of baking powder
    -Halve the amount of baking soda
    -Baked at 380’F for ~9 minutes on a greased cookie sheet pan.

    I followed everything else exactly.

    Thank you for this great recipe! These were a huge hit and I’m making more tomorrow!

  23. Ok so I made these last week and they were a huge hit! My husband took some to work and everybody was begging for more. I 4x the recipe and give a few dozen+ away. Now I’m making them for a second time and I don’t know what I did wrong! There spreading out way to fast and the edges are crunchy, same taste as last time but so thin. What am I doing wrong???

    1. I’d say somewhere in the multiple batches, perhaps something just isn’t working properly. I don’t think you necessarily did anything wrong. A little more flour can always help or chilling the cookie dough longer (since you’re working with so much at a time).

  24. I just have to say this is the most amazing cookie recipe!! I love it so much and I get sooo many compliments on it every time I make them. I will say I don’t put chips in them because I like them without. I’ve also successfully made them vegan by replacing the butter with earth balance. My son is allergic to dairy and eggs so this recipe is a staple in our house!!!!

  25. Is there any reason NOT to double this recipe? Any tips to make it easier?

  26. These are so good and so simple too. Only modification I made to the recipe was a touch more flour and browning the butter first. Will definitely make these again!

  27. Sally I saw in one of your other pumpkin cookie recipes you recommend squeezing some of the moisture out of the pumpkin for super chewy cookies. I love chewy cookies!! Would you recommend the same for these? And maybe cut out a bit of the flour?? 

    1. I don’t recommend cutting out any flour, but you can squeeze out some moisture from the pumpkin before adding.

  28. I made these for my boyfriends’ friends kids birthday. They were A bit too sugary! But the children loved them!

  29. I made these for the first time last night, and these are seriously the best cookies I have ever tasted in my life!! Thank you for introducing a new Fall staple into our family!!

  30. I absolutely love these cookies! It is my go to cookie recipe. I’ve just made them again.

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