White Chocolate Pumpkin Snickerdoodles are a delightful twist on the classic cookie you know and love. These soft and chewy treats combine warm pumpkin spices with creamy white chocolate chunks, all coated in a cinnamon-sugar blend that gives them that perfect snickerdoodle crunch on the outside. The pumpkin adds a lovely moistness and a hint of fall flavor that feels cozy in every bite.
I love making these cookies when the weather starts to cool down because they fill the kitchen with that wonderful cinnamon and pumpkin aroma. One of my favorite things about this recipe is how the white chocolate melts just slightly but still brings sweet bursts throughout each cookie. If you want, try adding a touch more cinnamon in the coating for an extra kick—I find it makes them even more irresistible!
These cookies are perfect on their own with a glass of milk, but I also like serving them alongside a cup of hot apple cider or pumpkin spice latte for a little extra seasonal fun. They make a great treat for sharing with friends or packing up for work snacks. Honestly, once I bake a batch, they disappear fast because everyone loves that unique pumpkin twist on a familiar favorite.
Key Ingredients & Substitutions
Pumpkin Puree: Using canned pure pumpkin keeps the cookies moist and gives them a mild fall flavor. Avoid pumpkin pie filling since it has added sugar and spices, which can change the taste.
Pumpkin Pie Spice: This spice mix adds warmth and depth. If you don’t have it, mix cinnamon, nutmeg, ginger, and cloves as a simple homemade blend.
White Chocolate Chips: These add creamy sweetness and texture. You can substitute with white chocolate chunks or even dried cranberries for a tart contrast.
Butter & Sugars: Softened butter is key for a tender cookie. Using both granulated and brown sugar balances sweetness and moisture for chewy results.
Cream of Tartar: Cream of tartar helps create the classic snickerdoodle tang and chewy texture. If you can’t find it, lemon juice is a possible substitute, but results may vary.
How Do You Get the Perfect Cinnamon-Sugar Coating on Snickerdoodles?
The cinnamon-sugar coating gives snickerdoodles their signature look and flavor, so rolling dough balls thoroughly is important.
- Mix sugar and cinnamon well so the coating is even.
- Roll the dough balls in the cinnamon-sugar until fully covered—don’t be shy, this layer adds flavor and texture.
- For an extra cinnamon hit, sprinkle a little on top before baking.
This coating slightly crisps during baking, creating a nice contrast with the soft cookie center. Make sure cookies have space on the baking sheet so the coating stays intact and cookies don’t stick together.
Equipment You’ll Need
- Mixing bowls – I use separate bowls for wet and dry ingredients to keep things tidy and mixing easy.
- Hand mixer or stand mixer – makes creaming butter and sugars faster and smoother.
- Measuring cups and spoons – essential for getting the right amounts, especially with spices and leaveners.
- Baking sheets – flat and roomy for even baking without crowding the cookies.
- Parchment paper or silicone baking mats – helps cookies bake evenly and prevents sticking.
- Cookie scoop or tablespoon – makes cookie sizes uniform so they bake evenly.
- Wire cooling racks – great for cooling cookies quickly and keeping them from getting soggy underneath.
Flavor Variations & Add-Ins
- Swap white chocolate for dark chocolate chips for a richer, slightly bitter contrast that balances pumpkin sweetness.
- Add chopped toasted pecans or walnuts for crunch and a nutty flavor that pairs well with pumpkin spices.
- Mix in dried cranberries or raisins for a chewy texture and a hint of tartness that cuts through the sweetness.
- Try adding a teaspoon of ginger or cardamom to the spice mix for extra warmth and a little zing in each bite.
White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
Wet Ingredients:
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
Mix-Ins and Coating:
- 1 cup white chocolate chips or chunks
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Optional Drizzle:
- 1/2 cup powdered sugar
- 1-2 tablespoons milk or heavy cream
- 1/4 teaspoon vanilla extract
Time Needed
Expect about 15 minutes to prepare the dough and 10-12 minutes to bake each batch of cookies. Allow 5 minutes for cooling on the baking sheet and additional time to cool completely on a wire rack. If making the optional drizzle, add about 5 minutes.
Step-by-Step Instructions:
1. Prepare Your Oven & Dry Ingredients
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats. In a medium bowl, whisk together flour, pumpkin pie spice, baking soda, cream of tartar, and salt. Set aside.
2. Cream Butter and Sugars
In a large mixing bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy — this usually takes about 2-3 minutes with a mixer.
3. Add Pumpkin & Egg
Mix in pumpkin puree, the egg, and vanilla extract until everything is smooth and combined.
4. Combine Wet and Dry Ingredients
Gradually add the dry mixture into your wet ingredients, stirring just until everything is mixed together without overmixing.
5. Add White Chocolate Chips
Fold in the white chocolate chips gently so they’re spread evenly throughout your dough.
6. Make Cinnamon-Sugar Coating
In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon cinnamon. This will give the cookies their signature cinnamon coating.
7. Shape and Coat the Cookies
Using a cookie scoop or tablespoon, scoop dough balls and roll each one thoroughly in the cinnamon-sugar mixture.
8. Bake
Place coated dough balls about 2 inches apart on prepared baking sheets. Bake for 10-12 minutes, or until the edges are set but centers still look soft.
9. Cool and Drizzle (Optional)
Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool fully. To make the optional drizzle, whisk powdered sugar, milk or cream, and vanilla until smooth; then drizzle over cooled cookies.
Enjoy your delicious White Chocolate Pumpkin Snickerdoodles — soft, spiced, and sweet with a fun white chocolate twist!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes, you can! Just make sure to cook and puree fresh pumpkin until smooth before measuring 1/2 cup for the recipe. This helps maintain the right moisture and texture in the cookies.
How Should I Store Leftover Snickerdoodles?
Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Skip the White Chocolate Chips or Substitute Them?
Absolutely! If you prefer, leave them out or swap for dark chocolate chips, butterscotch, or chopped nuts like pecans to add a different flavor and texture.
Is It Okay to Make the Dough Ahead of Time?
Yes! Refrigerate the dough in an airtight container for up to 24 hours before baking. This can improve flavor and make the dough easier to handle when rolling in cinnamon sugar.
