Imagine biting into a cookie that’s an irresistible marriage of fall spice and creamy sweetness: that’s exactly what you’ll discover with White Chocolate Pumpkin Snickerdoodles. These cookies blend velvety pumpkin puree, fragrant spices, a hint of cinnamon sugar crust, and generous morsels of white chocolate in every bite. Each cookie is thick, pillowy, and full of warmth—perfect for chilly days, fall gatherings, or any time you crave a treat that’s as festive as it is delicious.
Ingredients You’ll Need
Gather your pantry staples and a few seasonal favorites to bring these cookies to life. Every ingredient plays a starring role—from the pumpkin and warm spices that shape flavor, to the white chocolate chips that create pockets of melt-in-your-mouth goodness.
- ½ cup unsalted butter (softened): Gives richness and an ultra-soft, chewy texture.
- ½ cup pumpkin puree: The key to moist cookies and authentic pumpkin flavor.
- ¾ cup granulated sugar: Adds sweetness and helps the cookies spread just right.
- ½ cup brown sugar: Brings a subtle molasses depth and keeps the cookies soft.
- 1 large egg yolk: Ensures extra richness without making the cookies cakey.
- 1 teaspoon vanilla extract: Enhances all the cozy, warm flavors.
- 2 cups all-purpose flour: Creates sturdy structure and soft crumb.
- 1 teaspoon cream of tartar: The snickerdoodle secret for their signature tang.
- ½ teaspoon baking soda: Lifts the dough for a tender bite.
- ½ teaspoon baking powder: Aids leavening for thick, substantial cookies.
- ½ teaspoon salt: Balances sweetness and sharpens flavors.
- 2 teaspoons ground cinnamon: Essential for that classic snickerdoodle warmth.
- ½ teaspoon ground nutmeg: Adds lovely autumnal earthiness.
- ¼ teaspoon ground cloves: Gives a gentle pop of spice that rounds everything out.
- 1 cup white chocolate chips: Creamy, decadent, and oh-so-satisfying with pumpkin spice.
- ¼ cup granulated sugar (for rolling): Forms that classic sweet crust.
- 1 teaspoon ground cinnamon (for rolling): Doubles down on the snickerdoodle flavor in every bite.
How to Make White Chocolate Pumpkin Snickerdoodles
Step 1: Cream the Butter, Pumpkin, and Sugars
Start by beating together the softened butter, pumpkin puree, granulated sugar, and brown sugar in a large bowl until the mixture is pale and fluffy. This step is key for creating an airy texture and ensuring the cookies stay soft and tender. Don’t be afraid to let the mixer run for a few minutes to get everything incorporated perfectly.
Step 2: Add the Egg Yolk and Vanilla
Once your mixture is creamy, add the egg yolk and vanilla extract. Mix until smooth. Using only the yolk instead of a whole egg keeps the texture chewy and prevents the cookies from becoming cakey, so don’t skip this detail!
Step 3: Whisk the Dry Ingredients Together
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. Stirring these together evenly ensures that every bite is perfectly spiced and that your leavening agents do their magic.
Step 4: Combine and Fold in White Chocolate
Gradually add the dry ingredients to the wet mixture, stirring just until you no longer see streaks of flour. Over-mixing can make cookies tough, so mix only as much as needed. Gently fold in the white chocolate chips for bursts of gooey goodness in every cookie.
Step 5: Chill the Dough
Cover the dough with plastic wrap and refrigerate for at least 30 minutes. Chilling is crucial—it allows the flavors to meld and gives you cookies that are thick, chewy, and perfectly shaped instead of thin and flat.
Step 6: Prepare for Baking
Preheat your oven to 350°F and line two baking sheets with parchment paper. In a small bowl, mix the rolling sugar and cinnamon. This spiced sugar coating adds the classic snickerdoodle crust everyone loves.
Step 7: Shape and Coat the Cookies
Scoop out dough portions—about 1 ½ tablespoons each—and roll between your hands into balls. Roll each dough ball generously in the cinnamon-sugar mixture before placing them 2 inches apart on the prepared baking sheets.
Step 8: Bake
Bake the cookies for 10 to 12 minutes, or until the edges are set but the centers still look soft and slightly underbaked. This timing is vital for achieving that dreamy, chewy center White Chocolate Pumpkin Snickerdoodles are known for.
Step 9: Cool
Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. The cookies continue to set as they cool, and this rest helps keep them thick and tender. Soon, your kitchen will smell absolutely magical!
How to Serve White Chocolate Pumpkin Snickerdoodles
Garnishes
A light sprinkling of cinnamon sugar just after baking looks beautiful and gives the tops an extra bit of sparkle. For an elegant touch, you can drizzle melted white chocolate or dust with a pinch of edible gold glitter for a festive gathering.
Side Dishes
These cookies pair perfectly with mugs of hot apple cider, spiced chai, or creamy lattes. For a decadent dessert plate, serve alongside a scoop of vanilla bean ice cream or a bowl of whipped cream for dipping.
Creative Ways to Present
For a cozy fall party, stack these cookies in a rustic biscuit tin lined with parchment, or fill mason jars with cookies and tie on a ribbon for a homemade edible gift. If you’re going for maximum “wow,” sandwich a scoop of cinnamon ice cream between two cooled White Chocolate Pumpkin Snickerdoodles for the ultimate autumn ice cream sandwich.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your White Chocolate Pumpkin Snickerdoodles in an airtight container at room temperature. They’ll stay fresh and soft for up to four days, thanks to the pumpkin and brown sugar that keep them moist.
Freezing
Both the dough and baked cookies freeze beautifully! Freeze rolled dough balls (without the cinnamon sugar) on a tray, then transfer to a bag and freeze for up to three months. When ready to bake, thaw briefly, roll in cinnamon sugar, and bake as usual. Baked cookies can also be frozen—just layer between sheets of parchment in an airtight container.
Reheating
To refresh the cookies, pop them in a preheated 300°F oven for 2 to 3 minutes. This wakes up the melty white chocolate and brings back that just-baked aroma. If you’re short on time, a very quick zap in the microwave (about 7 seconds) makes the centers warm and gooey.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade pumpkin puree is well-drained and not too watery—extra moisture can affect the cookies’ texture. Use paper towels to blot any excess liquid before adding it to your dough.
Do I really need to chill the dough?
Yes, chilling is essential for these White Chocolate Pumpkin Snickerdoodles. It prevents the cookies from spreading too much in the oven and helps develop the perfect chewy texture. If you skip this step, your cookies may turn out flatter and less flavorful.
Is there a substitute for white chocolate chips?
If you aren’t a fan of white chocolate, try using cinnamon chips or even butterscotch chips as a tasty twist. Dark or milk chocolate chips also work and give the cookies a different, but equally delicious, character.
Can I make these gluten-free?
Yes! Use your favorite one-to-one gluten-free flour substitute for the all-purpose flour. Just be sure the blend you choose contains stabilizers like xanthan gum to help with texture.
Why use only an egg yolk and not the whole egg?
The egg yolk adds richness and chewiness without turning the cookies cake-like. Using a whole egg would introduce more liquid, making the cookies puffier and less dense, which isn’t the classic snickerdoodle style.
Final Thoughts
If you’ve been searching for a fall cookie that’s genuinely special, these White Chocolate Pumpkin Snickerdoodles are where your search ends. Easy to bake, loaded with those cozy flavors we all adore, and truly crowd-pleasing—they’ll quickly become a must-bake in your family, too. Give them a try and watch smiles appear with every soft, cinnamon-sugar-coated bite!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Total Time: 1 hour
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the perfect blend of pumpkin spice and white chocolate with these chewy and flavorful White Chocolate Pumpkin Snickerdoodles. These cookies are a delightful treat for the fall season, offering a warm and cozy flavor profile that is sure to please your taste buds.
Ingredients
Dough:
- ½ cup unsalted butter (softened)
- ½ cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 1 cup white chocolate chips
Rolling Mixture:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Cream butter and sugars: In a large bowl, cream together butter, pumpkin puree, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg yolk and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves.
- Combine wet and dry mixtures: Gradually add dry ingredients to the wet mixture until just combined, then fold in white chocolate chips.
- Chill dough: Cover the dough and refrigerate for at least 30 minutes.
- Preheat oven: Preheat the oven to 350°F and line baking sheets with parchment paper.
- Prepare rolling sugar: In a small bowl, mix the rolling sugar and cinnamon.
- Shape and coat dough: Scoop 1 ½ tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Bake: Place dough balls 2 inches apart on baking sheets and bake for 10–12 minutes until edges are set but centers are soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chilling the dough is essential for thick, chewy cookies.
- For extra flavor, add a pinch of cardamom to the dough.
- These cookies stay soft for several days when stored in an airtight container.
- Prep Time: 20 minutes (plus chilling)
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
