White Chocolate Pumpkin Snickerdoodles

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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!

Ladies and gents, I present you my fall version of the snickerdoodle cookie. And holy mackerel (I really do say that) these pumpkin snickerdoodles deserve a standing ovation. Two, actually. They’re the much anticipated sequel to the legendary CHEWY pumpkin chocolate chip cookies. AKA my most remade recipe of the fall 2013 baking season.

AKA the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous.

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 you’re a regular reader you may recall this from last fall season… but I’m completely crazy when it comes to pumpkin cookies. Well. I’m crazy in a lot of aspects but I am certifiably nuts when it comes to pumpkin in my cookies.

You see, pumpkin has a way of making everything it touches cakey and dense. I do not prefer my cookies being either, so it took me several months to find a way to put pumpkin in my cookies without them tasting like a piece of pumpkin cake. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.

Am I even making sense anymore?

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 made about 1,000 batches of my chewy pumpkin chocolate chip cookies last year. So this year, I swapped chocolate chips for white chocolate chips, coated them in cinnamon-sugar, and dubbed these crinkly little pumpkin cookies the best darn snickerdoodles in the world.

A few helpful notes:

(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.

*No egg = allllllllll the cookie dough taste testing you want. 😉

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!

I made two batches, one for the cookie jar and another for my friend Jess. I brought them on our lunch date (don’t YOU carry a large bag of cookies in your purse??) and she was definitely surprised to see I made her pumpkin cookies in the middle of August.

Just another example of my weird food blogging life.

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!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. ♥

White Chocolate Pumpkin Snickerdoodles

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 spice1
  • 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 days2. 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 10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  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 when you take them out of the oven.
  6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2.

Make ahead tip: 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.

Recipe Notes:

  1. Instead of pumpkin pie spice, you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
  2. 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.

Adapted from Pumpkin Chocolate Chip Cookies

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© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.


Here are some items I used to make today’s recipe.

Libby’s Pure Canned Pumpkin | Measuring CupsFood Scale | Glass Mixing BowlsSilpat Baking Mat | Baking Sheet

See more pumpkin recipes.

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

Some of the links above are affiliate links, which pays me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.

A fall twist on a snickerdoodle cookie! These Pumpkin Snickerdoodle Cookies are on sallysbakingaddiction.com


All Comments

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

  2. 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!!

  3. These have become a household favorite! My husband just can’t get enough of them. I even won a fundraising baking competition with them! Thanks!

  4. I’ve been making this for like 2 years now this will be my 3 year and my family loves them just as much as I do ! They are my favorite thing to much when pumpkin season comes around!

  5. These cookies turned out perfectly! I do have a note about the recipe. You said to put 6 tablespoons of pumpkin, but then say 86 grams. Well those don’t match up Haha I went with the weight, but I think that’s where some people maybe be getting a very wet mixture if they put way too much pumpkin. You are right, it’s so much better to weight the ingredients. These cookies are going to be a go to in our house now! 

  6. Hi Sally – I was just wondering if you have a pumpkin snickerdoodle recipe that uses cream of tartar to keep the tangy snickerdoodle taste?


  7. Made these twice in the past 2 days, and the first time I was a little TOO anxious about making sure not to overbake them…let’s just say they were quite thin and squishy (but good flavor)! The second time, I chilled the dough in the freezer for 30min instead of the fridge, then baked for ~13-14min, and they came out thick and perfectly soft. My oven must run a little cool…

    You can cut the sugar by about ~20% and they’re still very sweet. I also rolled them in leftover chai spiced sugar from your chai spice snickerdoodles, which was delicious!

  8. Just made these tonight and my family loved them! Have you found that a higher altitude needs more flour? My cookies spread easily and ended up very flat. Amazingly tasty, just not as beautiful as your photos. Love from Colorado!!

  9. I want to make these for a friend who hates chocolate but loves macadamia nuts. If I used coursley chopped macadamia instead of chocolate do you think it would work?

  10. These were great! I didn’t realize it made so few cookies until I had finished the batter. hahahaha. Will definitely have to double it next time.

  11. My daughter and I made these! She has celiac so we altered the flour with gluten free flour. They were delicious!!!!! 

  12. I made these with mini chocolate chips. They came out great! I’m a sucker for pumpkin and chocolate. The two combined are fabulous.

  13. I made this recipe yesterday, and they were DE-LI-CIOUS, but a little too sweet. Would the consistency and chewiness be affected if I added less sugar to the recipe?

  14. If I were to try to make these gluten-free (I realize this is not a gluten-free blog), is there a specific flour you or another reader would recommend? Oat flour didn’t work great. Perhaps measure-for-measure? Or maybe almond flour (would it add too much oil to use almond flour)? Or maybe another type of flour.

    Thank you in advance for any suggestions offered!

  15. These are amazing! I am baking a double batch this time because my husband (who normally doesn’t like pumpkin baking) ate them so fast. Thank you!

  16. I live in Kore and I have never in my life, tried a snickerdoodle. I wonder what it tastes like because everybody says they are delicious. I can’t decide what to make! Your white chocolate pumpkin snickerdoodle( perfect for fall) or plain snickerdoodles because I’ve never tried one and want to taste the original.

  17. Hi Helen! Cream of tartar is usually used in traditional snickerdoodles– helps with leavening and adds a little tang. It’s not necessary in this pumpkin variation though.

  18. Great-thanks Sally! Am going to try freezing cookie dough balls for the first time, really appreciated your post on cookie dough freezing tips! This will make my holiday season baking frenzy much more enjoyable!

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  1. Just finished making these and they’re delicious! They’re not quite as pumpkin-y as I thought they would be but they’re still VERY good. Next time I think I’ll sprinkle some of the cinnamon sugar mixture on top before baking (after rolling the dough balls in it) just to make them prettier. I’ll definitely be making these again!

  2. The recipe totally says/ implies this, but I think it’s worth emphasizing- these cookies are TOTALLY BETTER on the second day! I had one fresh out of the oven & it really wasn’t worth it, however, I had one this morning and whoa!

  3. Just wanted to let you know I made these this week for a gift for a family that has helped me out a lot recently. The review I got was, “That was the best thing I’ve ever put in my mouth.”

    Thanks for the awesome recipe! I heard they liked pumpkin and I knew I could count on you!


  1. A family member is allergic to cinnamon- can I substitute pumpkin pie spice for the cinnamon? I think adding some freshly grated nutmeg to your substitution suggestion of allspice, cloves and ginger would mellow the mix as well. Thanks for this yummy looking fall cookie recipe! I look forward to making up a gallon baggie of cookie balls so I can make a batch when a craving hits me!

    1. Hi Jane! Pumpkin pie spice contains cinnamon, so I wouldn’t steer clear. Instead, use a nice mix of nutmeg, cloves, and a little ginger too!

  2. Should my cookies be coming out as really soft? Even after cooling? Or do you think they’re slightly underbaked?? I have a new oven so I’m still playing around with how it bakes!

    1. Hi Maritza! If the pumpkin snickerdoodles are so soft that you can’t pick them up when they cool, they’re underbaked. If you try the recipe again, you can bake them for a couple minutes longer.

  3. All of my snickerdoodle recipes have cream of tartar in them, but not this one. Has this been tried-just curious. Looking forward to baking a batch (or2) this week!

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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