White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies that blend the best colors and flavors of fall. You’ll find cinnamon sugar coating giving them a slight crunch on the outside, while the pumpkin keeps the inside tender and moist. The white chocolate chips melt into sweet little pockets that add a nice contrast to the warm spices.
I love making these cookies when the weather starts to cool off because the pumpkin adds a cozy feeling that just feels right. Plus, the cinnamon sugar sprinkle on top is like a little hug in cookie form! I always find it hard to wait for them to cool down before eating because the aroma alone makes me want to dig in right away.
These cookies go great with a cup of tea or a glass of milk, especially while sitting with friends or family. I like to bake a batch when I’m hosting, because they’re always a hit and bring that happy fall vibe to the table. It’s an easy way to make a simple moment feel special and festive.
Key Ingredients & Substitutions
Pumpkin Puree: Make sure to use pure pumpkin, not pumpkin pie filling. It gives the right moisture and flavor without extra spices or sugar. If you don’t have canned pumpkin, you can roast and puree fresh pumpkin or use sweet potato for a slightly different taste.
White Chocolate Chips: These add sweetness and a creamy texture. If you can’t find white chocolate chips, chopped white chocolate bars work well. For a less sweet option, try dark or semi-sweet chocolate chips instead.
Cream of Tartar: This ingredient helps create the classic snickerdoodle texture with a soft chew and slight tangy flavor. It can be tricky to find, but if it’s not available, you can skip it, though the texture will be a bit different.
Spices (Cinnamon & Nutmeg): Cinnamon is key for that warm, cozy flavor. Nutmeg adds a subtle earthiness. If you don’t have nutmeg, you can leave it out or swap with a pinch of allspice or ginger.
How Can You Keep Snickerdoodles Soft and Chewy?
Snickerdoodles are best when they are soft in the center with a slight crisp outside. Here’s how you can get that texture:
- Don’t overbake — watch for edges to set and tops to crack but keep the center soft; 10-12 minutes at 350°F is usually perfect.
- Use room temperature butter and beat it well with sugar to trap air and create a tender crumb.
- Adding pumpkin puree keeps the cookies moist and soft; don’t substitute it with a liquid that’s too thin.
- Let cookies cool on the baking sheet for a few minutes before moving them — that resting time lets them firm up without drying out.
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients; a lightweight set makes mixing easy.
- Hand mixer or stand mixer – helps cream butter and sugar quickly for fluffy cookie dough.
- Measuring cups and spoons – accurate measurements keep your cookies tasting great.
- Baking sheets – flat, rimmed sheets prevent spreading and give even baking.
- Parchment paper or silicone baking mat – stops cookies from sticking and makes cleanup simple.
- Cookie scoop or tablespoon – for evenly sized dough balls that bake evenly.
- Cooling rack – allows cookies to cool quickly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap white chocolate chips for dark chocolate or semi-sweet for a richer, less sweet bite.
- Add 1/2 cup chopped toasted pecans or walnuts for crunch and a nutty twist.
- Mix in 1 teaspoon pumpkin pie spice instead of just cinnamon and nutmeg for a deeper fall flavor.
- Try stirring in dried cranberries or raisins for a chewy, tart contrast to the sweet white chocolate.
White Chocolate Pumpkin Snickerdoodles
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/4 cups granulated sugar, divided
- 1 large egg
- 1/4 cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup white chocolate chips or chunks
For The Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
How Much Time Will You Need?
Preparing and mixing the ingredients takes about 15 minutes. Baking time is roughly 10 to 12 minutes per batch. Cooling takes an additional 5 minutes before enjoying. Altogether, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Getting Ready:
First, preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or use silicone baking mats so the cookies don’t stick.
2. Making The Dough:
In a large bowl, beat the softened butter and 1 cup sugar together until the mix becomes light and fluffy. Add in the egg, pumpkin puree, and vanilla extract and mix well until everything is combined.
3. Combining Dry Ingredients:
In another bowl, whisk the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg. Slowly add these dry ingredients into the wet ingredients, stirring just until everything is mixed.
4. Adding White Chocolate:
Fold the white chocolate chips gently into the dough so they spread evenly without breaking.
5. Coating The Cookies:
Mix together the remaining 1/4 cup sugar and 1 tablespoon ground cinnamon in a small bowl. Scoop out dough balls (about a tablespoon each), then roll them well in the cinnamon-sugar mix. This coating gives the snickerdoodles their signature tasty crunch.
6. Baking:
Place the coated dough balls on the prepared baking sheets with about 2 inches of space between each. Bake for 10 to 12 minutes, until you see the edges set and the tops crack a little, but the cookies stay soft inside.
7. Cooling Down:
Let the cookies cool on the baking sheet for 5 minutes after baking. Then move them to a cooling rack so they finish cooling and don’t get soggy.
8. Enjoy Your Cookies!
These pumpkin snickerdoodles are best enjoyed fresh but can be stored in an airtight container to keep soft. Grab a glass of milk or a warm drink and enjoy that cozy pumpkin and cinnamon flavor with every bite!
Can I Use Pumpkin Pie Filling Instead of Pumpkin Puree?
It’s best to use pure pumpkin puree for this recipe because pumpkin pie filling contains added spices and sugar that can change the flavor and texture of the cookies.
How Should I Store Leftover Snickerdoodles?
Store leftovers in an airtight container at room temperature for up to 3 days to keep them soft and fresh. You can also freeze baked cookies wrapped tightly for up to 3 months.
Can I Make The Dough Ahead of Time?
Yes! You can prepare the dough, roll into cinnamon sugar-coated balls, and refrigerate them for up to 24 hours before baking. Just add a minute or two to the baking time if baking straight from the fridge.
What Can I Substitute for Cream of Tartar?
If you don’t have cream of tartar, you can replace it with an equal amount of baking powder, but the texture won’t be quite the same – the cookies might spread more and be less chewy.