White Chocolate Pumpkin Snickerdoodle Cookies are a sweet and cozy treat that combine the soft, chewy texture of classic snickerdoodles with a seasonal twist. The gentle warmth of pumpkin blends perfectly with cinnamon sugar, all dotted with melty white chocolate chunks that add a creamy surprise in every bite.
I love making these cookies when autumn rolls around because they fill the kitchen with such a comforting smell. The pumpkin keeps them moist and tender, while the cinnamon sugar coating gives just the right touch of spice. Adding white chocolate feels like a little extra hug, making these cookies extra special for sharing with friends or enjoying with a warm cup of tea.
These cookies are great for any fall occasion, from casual snack times to holiday gatherings. I often like to pack some in a lunchbox or bring them along for a picnic, and they’re always a hit. Plus, they’re pretty simple to bake, so they’re a fun way to get a little seasonal sweetness without too much fuss.
Key Ingredients & Substitutions
Pumpkin Puree: This adds moisture and a subtle pumpkin flavor. Use canned pumpkin for convenience or fresh pumpkin puree if you prefer a homemade touch. Avoid pumpkin pie mix, as it has added spices.
Cream of Tartar: It gives snickerdoodles their characteristic tang and chewy texture. If you don’t have it, you can try replacing it with lemon juice or vinegar, but the texture might change slightly.
White Chocolate Chips: They bring a creamy sweetness to the cookie. Substitute with butterscotch chips or chopped white chocolate bars if needed.
Cinnamon and Nutmeg: These spices give warmth and cozy fall flavor. Feel free to add ground ginger or cloves for a more complex spice mix.
How Do You Keep These Cookies Soft and Chewy?
The key to tender pumpkin snickerdoodles is balancing moisture and baking time. Here’s how I do it:
- Use softened butter and pumpkin puree: These add moisture to keep cookies soft.
- Don’t overmix: Just mix until ingredients combine to avoid a dense cookie.
- Watch baking time: Bake until edges look set but centers are still slightly soft, about 11-13 minutes.
- Cool on the baking sheet a bit: This helps cookies firm up gently without drying out.
These tips help ensure the cookies stay chewy, with a nice soft center and just enough crispness around the edge.
Equipment You’ll Need
- Mixing bowls – you’ll need a few for wet and dry ingredients to keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugar easy and smooth.
- Measuring cups and spoons – for accurate ingredient amounts to get the texture just right.
- Baking sheets – choose rimmed ones to prevent cookie spread and keep cookies in place.
- Parchment paper or silicone baking mats – keep the cookies from sticking and help clean-up.
- Cookie scoop or spoon – helps you make evenly sized cookie balls for even baking.
Flavor Variations & Add-Ins
- Swap white chocolate for dark or milk chocolate chips if you want a richer flavor contrast.
- Add chopped toasted pecans or walnuts for crunch and a nutty touch that pairs well with pumpkin.
- Stir in 1/2 teaspoon pumpkin pie spice instead of just cinnamon for more warm spices.
- Mix in dried cranberries or raisins for a chewy, fruity bite that brightens the cookie.
How to Make White Chocolate Pumpkin Snickerdoodle Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 1/4 cup pumpkin puree
- 1 large egg
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground cinnamon (for dough and coating)
- 1/4 teaspoon ground nutmeg (optional, for dough)
- 1 1/4 cups white chocolate chips or chunks, divided
How Much Time Will You Need?
Prepare to spend about 15 minutes mixing and shaping the dough, plus 11-13 minutes baking time for each batch. Cooling takes about 5 minutes on the baking sheet, plus additional time to cool completely before serving.
Step-by-Step Instructions:
1. Set up and Preheat
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats so cookies won’t stick.
2. Cream Butter and Sugar
In a large bowl, beat together the softened butter and 1 cup of sugar until the mixture is light and fluffy.
3. Add Pumpkin, Egg, and Vanilla
Mix in the pumpkin puree, egg, and vanilla extract until the mixture is smooth and well combined.
4. Combine Dry Ingredients
In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, 1 teaspoon cinnamon, and nutmeg if you’re using it.
5. Mix Dry and Wet Ingredients
Add the dry ingredients slowly into the wet ones, mixing just until everything is combined. Stir in 1 cup of the white chocolate chips.
6. Prepare Cinnamon Sugar Coating
In a small bowl, mix the remaining 1/4 cup sugar with 1 teaspoon cinnamon.
7. Shape and Coat Cookies
Using a scoop or spoon, form dough into 1.5-inch balls. Roll each ball well in the cinnamon sugar mixture to coat thoroughly.
8. Arrange on Baking Sheet and Add Chips
Place the dough balls about 2 inches apart on your baking sheets. Press a few of the remaining white chocolate chips gently on top of each cookie—you’ll get beautiful gooey spots once baked.
9. Bake
Bake the cookies for about 11-13 minutes. You’ll want the edges to look set but the centers remain soft for that perfect chewy texture.
10. Cool
Let the cookies cool on the baking sheet for 5 minutes before moving them carefully to a wire rack to cool completely.
11. (Optional) Decorate
If you like, drizzle melted white chocolate over the cooled cookies for a pretty and extra sweet finish.
12. Store and Enjoy
Keep the cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to a week and taste wonderful with your favorite warm drink!
Can I Use Canned Pumpkin Puree for This Recipe?
Yes, canned pumpkin puree works perfectly! Just make sure it’s plain pumpkin and not pumpkin pie filling, which contains added spices and sweeteners.
Can I Substitute White Chocolate Chips?
Absolutely! You can swap white chocolate chips for milk or dark chocolate chips, or even butterscotch chips, depending on your taste preference.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to one week. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the dough for up to 2 days. Just bring it back to room temperature before shaping and baking for best results.
