White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies with a perfect fall twist. The pumpkin adds a tender, moist texture while the warm cinnamon sugar coating keeps that classic snickerdoodle feel. And the white chocolate chips? They melt into little pockets of sweetness that make each bite even more special.
I love making these cookies when the weather starts to cool off because their cozy flavors remind me of crisp autumn days. The pumpkin keeps them extra soft, so I always make sure to share, or else I’ll end up eating way too many in one sitting! A little tip: chill the dough before baking—they hold together better and bake up perfectly soft on the inside with just the right amount of cinnamon crunch on the outside.
These cookies are great not just for holiday treats but anytime you want to feel a bit of fall magic in your kitchen. I often serve them with a simple cup of coffee or spiced tea, and they’re a hit at any gathering. Plus, they fill the house with the best smell, which makes waiting for them to cool even harder. If you love warm spices and sweet white chocolate, these snickerdoodles will quickly become one of your favorite seasonal go-tos.
Key Ingredients & Substitutions
Pumpkin puree: This adds moisture and a subtle earthiness that makes the cookies soft. Use canned pumpkin, not pumpkin pie filling for best flavor. If you don’t have pumpkin, try unsweetened applesauce as a mild substitute.
White chocolate chips: These give sweetness and creamy pockets in the cookies. If you prefer less sweet, swap for bittersweet chocolate chips or chopped white chocolate bars.
Spices: Cinnamon is the star, especially for rolling the dough. Ground ginger, nutmeg, and cloves add warm depth. If you don’t have all, just the cinnamon and nutmeg work well.
Cream of tartar and baking soda: The classic snickerdoodle duo. Cream of tartar gives the cookies their signature tang and chewy texture. Don’t skip or replace with baking powder, as it changes the texture.
Butter: Use unsalted butter at room temperature for easier creaming. You can substitute with margarine if needed, but flavor will be less rich.
How Do I Get the Perfect Soft, Chewy Texture in Snickerdoodles?
The soft texture comes from a few little tricks. First, creaming the butter and sugar well is key. It traps air, giving the dough a light start.
Adding pumpkin puree keeps the cookies moist and tender. Too much pumpkin makes the dough wet, so measure carefully.
Finally, don’t overbake! Take the cookies out just as the edges look set but the centers are still soft. They’ll firm up as they cool. I like to leave space between dough balls to help them spread but stay chewy.
Quick tip: chilling your dough for 30 minutes before baking helps the cookies hold their shape and improves texture.
Equipment You’ll Need
- Mixing bowls – You’ll need at least two for dry and wet ingredients to keep things organized.
- Electric mixer or hand mixer – Makes creaming butter and sugar quick and smooth, which is key for texture.
- Measuring cups and spoons – For accurate ingredient amounts to get the best cookie results.
- Baking sheets – Use sturdy, rimmed sheets so the cookies bake evenly without sliding around.
- Parchment paper or silicone baking mats – Prevents sticking and makes cleanup a breeze.
- Wire cooling rack – Helps cookies cool evenly so they don’t get soggy on the bottom.
- Cookie scoop or tablespoon – For evenly sized cookies that bake at the same rate.
Flavor Variations & Add-Ins
- Swap white chocolate chips for dark chocolate chips if you prefer a deeper, less sweet flavor contrast with the pumpkin.
- Add chopped toasted pecans or walnuts for extra crunch and a nutty note that pairs great with cinnamon.
- Mix in mini marshmallows for gooey pockets that add a fun texture twist and extra sweetness.
- Try using pumpkin spice blend instead of individual spices for convenience and a balanced warm flavor.
How to Make White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
For the Cookie Dough:
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp ground cinnamon (plus extra for rolling)
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 1 cup unsalted butter, softened
- 1 ¼ cups granulated sugar (divided)
- 1 large egg
- 1 tsp vanilla extract
- ½ cup canned pumpkin puree (not pumpkin pie filling)
- 1 cup white chocolate chips (plus extra for topping/drizzle)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 10-12 minutes to bake each batch, and about 5 minutes cooling time on the baking sheet before transferring. Total time varies depending on your oven capacity—expect around 30-40 minutes from start to finish including baking and cooling.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 375°F (190°C). Line one or two baking sheets with parchment paper or silicone baking mats to keep cookies from sticking.
2. Mix Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until well combined. Set this bowl aside for later.
3. Cream Butter and Sugar:
Using an electric mixer, beat the softened butter with 1 cup of sugar in a large bowl until the mixture is light and fluffy—about 3 to 4 minutes.
4. Add Wet Ingredients:
Add the egg, vanilla extract, and pumpkin puree to the butter-sugar mixture. Beat until fully combined and smooth.
5. Combine Wet and Dry:
Gradually add the dry ingredients to the wet mixture, mixing on low speed just until everything is combined.
6. Fold in White Chocolate:
Stir in 1 cup of white chocolate chips gently with a spatula.
7. Prepare Cinnamon Sugar for Rolling:
In a shallow bowl, mix the remaining ¼ cup of sugar with about 1 teaspoon of cinnamon. This will be used for rolling the cookie dough balls.
8. Shape the Cookies:
Use a medium cookie scoop or tablespoon to scoop dough and roll into balls. Then roll each dough ball in the cinnamon-sugar mixture to coat well.
9. Bake the Cookies:
Place the dough balls about 2 inches apart on the prepared baking sheets to leave room for spreading. Bake for 10 to 12 minutes, until the edges look set but the centers are still soft.
10. Cool and (Optional) Drizzle:
Let cookies cool on the baking sheet for 5 minutes to firm up. Then transfer them to wire racks to cool completely. If you want, melt extra white chocolate chips and drizzle over the cooled cookies for a pretty finishing touch. Let the drizzle set before serving.
Enjoy your soft, pumpkin-spiced white chocolate snickerdoodles with a cozy cup of tea or coffee!
Can I Use Frozen Pumpkin Puree for This Recipe?
Yes! Just make sure to fully thaw the frozen pumpkin puree before using it. Drain any excess liquid if it feels too watery to keep the cookie dough from becoming too soft.
Can I Substitute White Chocolate Chips?
Absolutely! You can swap white chocolate chips with semi-sweet or dark chocolate chips for a different flavor profile. Just keep the quantity the same.
How Should I Store These Cookies?
Store leftover cookies in an airtight container at room temperature for up to 4 days. To keep them soft, add a slice of bread to the container—it helps maintain moisture.
Can I Make the Dough Ahead of Time?
Definitely! Chill the dough in the fridge for up to 24 hours before baking. This helps enhance the flavor and makes the dough easier to handle when rolling.
