White Chocolate Pumpkin Snickerdoodles Recipe

If you’re searching for your new fall baking obsession, look no further than these White Chocolate Pumpkin Snickerdoodles. With a soft, pillowy texture spiced with cinnamon, nutmeg, and ginger, then loaded with creamy white chocolate, these cookies capture autumn in every bite. The magic happens when that classic snickerdoodle tang meets sweet pumpkin and a cozy sugar-cinnamon hug, creating a treat that you’ll want to share with everyone—or just keep for yourself!

White Chocolate Pumpkin Snickerdoodles Recipe - Recipe Image

Ingredients You’ll Need

The beauty of White Chocolate Pumpkin Snickerdoodles is that every ingredient serves a special purpose, creating a perfect harmony of warm spices, rich pumpkin flavor, and melt-in-your-mouth texture. Let’s break down what makes each item on this list so important for your batch to shine.

  • Unsalted butter (softened): Provides rich flavor and just the right amount of moisture for a plush, tender cookie.
  • Pumpkin puree: Adds moisture, subtle earthy sweetness, and that unmistakably cozy pumpkin essence—just be sure it’s puree, not pumpkin pie filling!
  • Granulated sugar: Sweetens and helps achieve those delicately crisp edges.
  • Brown sugar (packed): Lends a hint of caramel undertone and contributes to chewiness.
  • Large egg yolk: Just the yolk ensures richness and fudgy, soft centers without making the dough too wet.
  • Vanilla extract: Adds a subtle, comforting depth of flavor that ties everything together.
  • All-purpose flour: The classic base for structure and softness.
  • Baking soda: Gives the cookies a gentle lift and ensures they don’t turn out too dense.
  • Cream of tartar: The snickerdoodle secret—brings signature tanginess and contributes to chewiness.
  • Ground cinnamon: Bold, warming spice that’s essential in both the dough and for rolling.
  • Ground nutmeg: Imparts a subtle, nutty warmth that plays beautifully with pumpkin.
  • Ground ginger: Adds a gentle zing and deepens that autumn spice complexity.
  • Salt: Balances the sweetness and enhances all the delicious flavors.
  • White chocolate chips: Creamy pools of sweetness that melt perfectly into the spiced, soft cookie base.
  • For Rolling: Granulated sugar & ground cinnamon: The classic snickerdoodle finish for sparkle, texture, and extra spice in every bite.

How to Make White Chocolate Pumpkin Snickerdoodles

Step 1: Cream the Butter, Pumpkin, and Sugars

Start by combining your softened butter, pumpkin puree, granulated sugar, and brown sugar in a big bowl. Beat everything together until the mixture is smooth, light, and fluffy—it should look almost like a pumpkin cloud! This step gets the base ready for all the rich flavors you’ll add next.

Step 2: Add Egg Yolk and Vanilla

Drop in the egg yolk and pour in the vanilla extract. Beat again until everything is well incorporated. Using just the yolk makes these White Chocolate Pumpkin Snickerdoodles extra tender, almost like a bakery cookie.

Step 3: Mix the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. This combination not only provides the perfect structure, but those fall spices will infuse each cookie with warmth and aromatic depth.

Step 4: Combine Wet and Dry Ingredients

Gradually add your whisked dry ingredients to the pumpkin mixture, stirring gently until just combined. You want to avoid over-mixing here, so stop as soon as you see the last streak of flour disappear—it keeps the cookies ultra-soft!

Step 5: Fold in White Chocolate Chips

Now for the best part: fold in the white chocolate chips so they’re evenly distributed throughout the dough. Every bite of these White Chocolate Pumpkin Snickerdoodles should get a dreamy morsel of creamy sweetness.

Step 6: Chill the Dough

Cover your bowl and let the dough chill in the fridge for at least one hour. Don’t skip this step! Chilling prevents the cookies from spreading too much and intensifies all those gorgeous flavors.

Step 7: Prep for Baking

Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. In a small bowl, mix together the cinnamon and sugar for rolling. This will give your snickerdoodles that iconic, crackled, and sparkly coating.

Step 8: Shape and Coat

Scoop out tablespoon-sized portions of dough and roll them between your palms. Then, toss each dough ball in the cinnamon-sugar mixture until completely coated, and place them at least two inches apart on the prepared baking sheets.

Step 9: Bake and Cool

Bake for 10 to 12 minutes, just until the edges are set but the centers look slightly underbaked—this is the secret to keeping the cookies soft and gooey inside. Let them cool for 5 minutes on the pan before transferring to a wire rack, then dive right in!

How to Serve White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles Recipe - Recipe Image

Garnishes

Dust the tops with an extra pinch of cinnamon or sifting of powdered sugar just before serving. For a festive touch, add a drizzle of melted white chocolate or a scattering of autumn-themed sprinkles—they’re a feast for the eyes as well as the tastebuds!

Side Dishes

These cookies pair beautifully with a big mug of chai latte, spiced hot cocoa, or a scoop of vanilla bean ice cream. If you’re making a fall dessert spread, stack them alongside apple crisp or warm pumpkin bread for the ultimate cozy plate.

Creative Ways to Present

Stack your White Chocolate Pumpkin Snickerdoodles in a rustic tin lined with parchment for an edible gift, or serve them on a cake stand surrounded by cinnamon sticks, mini pumpkins, and leaves for a seasonal centerpiece. They also look delightful sandwiched with marshmallow fluff for a special after-dinner treat.

Make Ahead and Storage

Storing Leftovers

Place any leftover cookies in an airtight container at room temperature. They’ll stay soft and scrumptious for up to four days—if you can keep them around that long! Avoid refrigeration, which can dry them out.

Freezing

Freeze baked cookies in a zip-top freezer bag with parchment between layers for up to two months. Alternatively, freeze unbaked dough balls (after rolling in cinnamon sugar), then bake straight from the freezer, adding just a minute or two to the baking time.

Reheating

If you love that fresh, oven-warm cookie experience, pop a cookie in the microwave for 5–10 seconds. They’ll come out warm, soft, and impossibly gooey—pure comfort food!

FAQs

Can I use pumpkin pie filling instead of pumpkin puree?

It’s best to stick with plain pumpkin puree for this recipe. Pumpkin pie filling has added sugars and spices, which can throw off the texture and flavor balance of your White Chocolate Pumpkin Snickerdoodles.

Why do I need to chill the dough?

Chilling the dough helps the cookies keep their shape during baking and allows the flavors to meld together, resulting in thicker, chewier, and more flavorful snickerdoodles.

What if I don’t have cream of tartar?

Cream of tartar is key for classic snickerdoodle tang and chewy bite, but in a pinch you can substitute with 1 teaspoon of lemon juice. The texture will be a little different, but the cookies will still be delicious.

Can I swap the white chocolate chips for another mix-in?

Absolutely! If you prefer, try using butterscotch chips, dark chocolate chunks, or even chopped toasted pecans—the base recipe is flexible and open to creativity.

How do I prevent my cookies from becoming dry?

Be sure not to overbake your White Chocolate Pumpkin Snickerdoodles; pull them when the edges are just set and the centers are a touch underdone. Also, store them in a well-sealed container to retain their soft texture.

Final Thoughts

I hope you feel inspired to whip up a cozy batch of White Chocolate Pumpkin Snickerdoodles and fill your kitchen with the scents of fall. With warm spices, sweet pumpkin, and creamy white chocolate in every bite, they’re the ultimate autumn treat that everyone will request again and again. Don’t wait for a special occasion—bake these cookies soon and treat yourself to some homemade magic!

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White Chocolate Pumpkin Snickerdoodles Recipe

White Chocolate Pumpkin Snickerdoodles Recipe


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4.8 from 12 reviews

  • Author: admin
  • Total Time: 1 hour 27 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian

Description

Indulge in the delightful flavors of fall with these White Chocolate Pumpkin Snickerdoodles. These soft and chewy cookies are packed with pumpkin spice goodness and creamy white chocolate chips, making them the perfect treat for the autumn season.


Ingredients

Scale

Cookies:

  • ½ cup unsalted butter (softened)
  • ⅓ cup pumpkin puree
  • ¾ cup granulated sugar
  • ½ cup brown sugar (packed)
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • ¼ teaspoon salt
  • ¾ cup white chocolate chips

For Rolling:

  • ¼ cup granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Cream the Ingredients: In a large bowl, cream together the softened butter, pumpkin puree, granulated sugar, and brown sugar until smooth. Beat in the egg yolk and vanilla extract.
  2. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
  3. Add White Chocolate Chips: Fold in the white chocolate chips. Cover and chill the dough for at least 1 hour.
  4. Prepare for Baking: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper. In a small bowl, mix the rolling sugar and cinnamon.
  5. Roll the Dough: Scoop tablespoon-sized amounts of dough, roll into balls, and coat in the cinnamon sugar. Place on the prepared baking sheet 2 inches apart.
  6. Bake: Bake for 10–12 minutes, or until the edges are set and the centers look slightly underbaked. Let cool on the pan for 5 minutes before transferring to a wire rack.

Notes

  • Be sure to use pumpkin puree, not pumpkin pie filling.
  • Chilling the dough helps prevent spreading and intensifies the flavor.
  • Prep Time: 15 minutes (plus 1 hour chill time)
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 150
  • Sugar: 13g
  • Sodium: 75mg
  • Fat: 7g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 0g
  • Protein: 1g
  • Cholesterol: 15mg

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