White Chocolate Pumpkin Snickerdoodles Recipe
If you’ve ever wished autumn could exist in cookie form, then you must try White Chocolate Pumpkin Snickerdoodles. These soft, chewy cookies blend the gentle warmth of pumpkin spice with creamy white chocolate, and each bite is rolled in cinnamon sugar for an irresistible crackly finish. There’s something so nostalgic and celebratory about these cookies, they practically beg to be shared with your favorite people over a mug of coffee or a cozy fall movie night.
Ingredients You’ll Need
Gathering your ingredients for these cookies couldn’t be simpler, but each one really earns its keep—bringing texture, depth of flavor, and irresistible fall flair to every bite. Here’s exactly what you’ll need for the best White Chocolate Pumpkin Snickerdoodles:
- Unsalted butter, melted: Infuses the cookies with rich flavor and gives that soft, tender crumb.
- Pumpkin puree: Real pumpkin adds moisture and color—don’t use pumpkin pie filling!
- Granulated sugar: Sweetens the dough and helps create a crisp exterior when used for coating.
- Packed brown sugar: A touch of molasses from the brown sugar lends chewiness and a caramel note.
- Vanilla extract: Balances out the spices and makes the white chocolate pop.
- All-purpose flour: The perfect base for soft-yet-structured cookies; be sure to measure precisely.
- Baking powder: Gives a bit of lift, keeping the cookies from becoming too dense.
- Baking soda: Helps with spread and adds just the right chew.
- Salt: Essential to highlight all those warm flavors.
- Ground cinnamon: Adds signature snickerdoodle spice and gets a starring role in the coating.
- Ground nutmeg: Lends classic holiday warmth—freshly grated nutmeg is even better.
- Ground cloves: Just a touch deepens the pumpkin spice experience.
- White chocolate chips: Creamy, sweet pockets that pair beautifully with pumpkin and spice.
- Cinnamon Sugar Coating (granulated sugar + ground cinnamon): Rolls the cookies in a sparkling, spiced shell for that magic snickerdoodle finish.
How to Make White Chocolate Pumpkin Snickerdoodles
Step 1: Whisk Together Wet Ingredients
Start by whisking your melted butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract in a large bowl until the mixture is smooth and well blended. This step ensures that the pumpkin integrates seamlessly for even moisture and flavor in all your White Chocolate Pumpkin Snickerdoodles.
Step 2: Combine Dry Ingredients
In a separate bowl, whisk together your flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Take a moment to inhale—those spices smell heavenly and lay the foundation for this fall cookie masterpiece.
Step 3: Mix and Fold
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Don’t overmix! Finally, fold in the white chocolate chips. Each chip will practically melt into the cookies for a gooey, creamy finish.
Step 4: Chill the Dough
Cover the bowl tightly and refrigerate your dough for at least 1 hour. This is crucial for thick, chewy cookies—chilling prevents spreading and lets the flavors develop, so your White Chocolate Pumpkin Snickerdoodles have maximum impact.
Step 5: Prep for Baking
When you’re ready to bake, preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Mix the cinnamon sugar coating in a small bowl so it’s ready for rolling.
Step 6: Roll and Coat
Scoop out tablespoon-sized portions of chilled dough. Roll each into a ball, then generously coat in the cinnamon sugar blend. Each ball should be evenly covered for that crackly, sparkly look and a spiced finish in every bite.
Step 7: Bake to Perfection
Arrange the dough balls on your prepared baking sheet, leaving about 2 inches between each (they’ll spread a little). Bake for 10–12 minutes, just until the edges are set but the centers are still soft for the best White Chocolate Pumpkin Snickerdoodles ever. Let them cool on the sheet for 5 minutes before moving to a wire rack.
How to Serve White Chocolate Pumpkin Snickerdoodles
Garnishes
For an extra-special touch, try drizzling melted white chocolate over the cooled cookies or sprinkle a tiny pinch of flaky sea salt on top. A few extra white chocolate chips pressed into each cookie while still warm look picture-perfect, too.
Side Dishes
White Chocolate Pumpkin Snickerdoodles pair beautifully with coffee, chai tea, or a glass of cold milk. For dessert platters, try offering them alongside sliced pears, apple wedges, or a handful of candied pecans for a full autumn vibe.
Creative Ways to Present
Make a cookie sandwich with a swipe of cream cheese frosting between two snickerdoodles for the ultimate fall treat. Or, stack them in a glass jar tied with a ribbon for the sweetest homemade gift—no one can resist these little autumn treasures!
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chocolate Pumpkin Snickerdoodles in an airtight container at room temperature. They’ll stay soft and delicious for up to 4 days—if they last that long!
Freezing
For longer storage, you can freeze the baked cookies (just let them cool completely first) or freeze the unbaked dough balls. Either way, store in a freezer-safe bag or container for up to three months. You can pop the frozen dough balls straight on the baking sheet and just add an extra minute or two to the bake time.
Reheating
To revive that fresh-baked warmth, give cookies a quick 10-second zap in the microwave, or warm a batch in a low oven for a few minutes. This brings back those gooey white chocolate pockets!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely—just be sure your fresh pumpkin is cooked, pureed, and well-drained of excess water. Canned pumpkin is usually thicker, so if your puree seems thin, drain in a paper towel-lined strainer before using.
Do I really need to chill the dough?
Yes, chilling the dough is a must! It prevents excessive spreading and ensures the cookies bake up thick, soft, and beautifully flavored. Plan ahead for at least one hour in the fridge.
Can I substitute the white chocolate chips?
Feel free to experiment! Dark or milk chocolate chips are lovely, or even butterscotch chips if you’re feeling adventurous. The white chocolate in White Chocolate Pumpkin Snickerdoodles is a classic pairing with pumpkin, but adapt to your taste.
What if I don’t have all the ground spices?
If you’re missing a spice or two, don’t worry. You can boost the cinnamon for a milder spice blend, or use pumpkin pie spice as a substitute for the cinnamon, nutmeg, and cloves—just use about 1 ¾ teaspoons total.
Can the dough be made in advance?
Definitely. The dough can be made up to 48 hours ahead and kept covered in the refrigerator. If it firms up too much, let it sit at room temperature for 20 minutes before scooping and rolling in cinnamon sugar.
Final Thoughts
Once you’ve baked your first batch of White Chocolate Pumpkin Snickerdoodles, you’ll see why these cookies become a fall tradition in so many kitchens. They’re irresistible, easy to share, and always baked with lots of joy and autumn spirit. Treat yourself—and your friends—to a cookie that feels like a pumpkin patch hug!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Total Time: 1 hour 27 minutes (including chill time)
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
These White Chocolate Pumpkin Snickerdoodles are the perfect fall treat, combining the warm flavors of pumpkin, cinnamon, and nutmeg with creamy white chocolate chips. Soft, chewy, and full of seasonal spice, these cookies are sure to be a hit with family and friends.
Ingredients
Cookie Dough:
- ½ cup unsalted butter, melted
- ¼ cup pumpkin puree
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ⅓ cup white chocolate chips
Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Mix Wet Ingredients: In a large bowl, whisk together melted butter, pumpkin puree, granulated sugar, brown sugar, and vanilla extract until smooth.
- Combine Dry Ingredients: In another bowl, whisk flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Gradually mix into wet ingredients until just combined. Fold in white chocolate chips.
- Chill Dough: Cover and refrigerate the dough for at least 1 hour.
- Preheat Oven: Preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare Cinnamon Sugar Coating: Mix sugar and cinnamon in a small bowl.
- Form and Coat Dough: Scoop tablespoon-sized portions of chilled dough, roll into balls, and coat in cinnamon sugar mixture.
- Bake: Place dough balls on baking sheet about 2 inches apart. Bake for 10–12 minutes until edges are set but centers are soft. Cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Don’t skip chilling the dough—it helps prevent spreading and intensifies flavor.
- You can freeze the dough balls and bake straight from frozen with an extra minute or two of baking time.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 65mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
