If you’re looking for a cookie that truly captures the flavors and warmth of autumn, White Chocolate Pumpkin Snickerdoodles will sweep you off your feet! Imagine the sweet aroma of pumpkin, brown sugar, and gentle spices mingling with pockets of creamy white chocolate—each bite promises soft, chewy comfort. This treat pairs classic snickerdoodle magic with a seasonal twist, making it absolutely irresistible for dessert spreads, holiday gifts, or cozy nights in.
Ingredients You’ll Need
Ingredients You’ll Need
The ingredient list for White Chocolate Pumpkin Snickerdoodles is delightfully short but incredibly purposeful—each brings its own essential touch to this autumn-inspired cookie. From rich pumpkin purée to that irresistible cinnamon-sugar finish, every element works in perfect harmony to create a cookie you’ll crave all year.
- Unsalted butter (½ cup, softened): Adds rich, creamy flavor and helps the cookies stay melt-in-your-mouth tender.
- Canned pumpkin purée (¼ cup): Brings moisture and authentic pumpkin flavor without overpowering the dough.
- Granulated sugar (¾ cup): Sweetens the dough and gives that classic snickerdoodle edge.
- Light brown sugar (¼ cup, packed): Adds depth and a hint of caramel, making the centers extra chewy.
- Vanilla extract (1 teaspoon): Enhances all the other flavors and rounds out the cookie’s warmth.
- Large egg yolk (1): Richens the dough for a soft texture (skip the white for perfect thickness!).
- All-purpose flour (1½ cups): The backbone of the cookie, giving structure while keeping them soft.
- Baking powder (¼ teaspoon): Lifts the cookies ever so slightly to keep them pillowy.
- Baking soda (¼ teaspoon): Works with the pumpkin and brown sugar for chewy, spread-resisting perfection.
- Salt (½ teaspoon): Balances sweetness and deepens all the flavors—never skip it!
- Ground cinnamon (1½ teaspoons): Warming spice that’s absolutely essential in snickerdoodles.
- Ground nutmeg (½ teaspoon): Amplifies the autumn vibe and pairs beautifully with pumpkin.
- Ground ginger (¼ teaspoon): Perks up the cookies with just a hint of zing.
- White chocolate chips (¾ cup): Adds creamy, sweet bursts that play gorgeously with the spices.
- Cinnamon-sugar coating (¼ cup granulated sugar + 1 teaspoon ground cinnamon): That signature snickerdoodle sparkle and crunch on every bite.
How to Make White Chocolate Pumpkin Snickerdoodles
Step 1: Cream Butter, Pumpkin, and Sugars
In a large mixing bowl, combine the softened butter, pumpkin purée, granulated sugar, and brown sugar. Use an electric mixer on medium speed to beat everything until it looks pale and fluffy—this step is key for that soft, cakey texture that makes White Chocolate Pumpkin Snickerdoodles so irresistible!
Step 2: Add Vanilla and Egg Yolk
Next, add in the vanilla extract and the single egg yolk. Continue mixing until they’re fully incorporated. Using just the yolk (and not the white) helps the cookies keep their signature pillow-soft structure while also adding a touch of richness.
Step 3: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. After mixing, slowly add the dry ingredients to the wet ingredients in stages, mixing gently until just combined. Don’t overwork the dough—you want it just united, not tough!
Step 4: Fold in the White Chocolate Chips
Time for the best part: gently fold in the white chocolate chips. These creamy morsels will dot your dough with luscious sweetness, creating unforgettable White Chocolate Pumpkin Snickerdoodles with every batch.
Step 5: Chill the Dough
Cover your mixing bowl and transfer it to the fridge to chill for at least one hour. This prevents the cookies from spreading too much while baking and gives the flavors a chance to mingle and deepen, making each bite even more satisfying.
Step 6: Scoop, Roll, and Coat in Cinnamon-Sugar
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Mix together the cinnamon and sugar coating in a small bowl. Scoop tablespoon-sized portions of dough, roll them into balls, and generously coat each one in the cinnamon-sugar mixture before placing them on the baking sheet about 2 inches apart.
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, or until the edges are set but the centers still look slightly underdone (this will keep them ultra-soft as they cool). Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling completely.
How to Serve White Chocolate Pumpkin Snickerdoodles
Garnishes
A light sprinkle of cinnamon-sugar just before serving adds both sparkle and extra flavor. For an extra-festive look, try drizzling the cooled cookies with a little melted white chocolate or topping each with a pinch of flaky sea salt to contrast the sweetness.
Side Dishes
Pair your White Chocolate Pumpkin Snickerdoodles with a warm mug of chai latte, spiced hot chocolate, or a pumpkin spice coffee for the ultimate fall treat. A scoop of vanilla ice cream on the side also takes these cookies to a whole new level of decadence!
Creative Ways to Present
Stack the cookies in a rustic tin lined with parchment for gift-giving, or arrange them in a crescent shape on a platter alongside sliced apples and cinnamon sticks for a gorgeous dessert board. For parties, sandwich a bit of pumpkin cream cheese frosting between two cookies to create whimsical snickerdoodle “whoopie pies.”
Make Ahead and Storage
Storing Leftovers
Once your cookies have fully cooled, store them in an airtight container at room temperature for up to 4 days. Layer with parchment to prevent them from sticking, and they’ll stay soft and flavorful until the very last bite.
Freezing
White Chocolate Pumpkin Snickerdoodles freeze beautifully! You can freeze the fully baked cookies in a single layer for an hour, then transfer to a resealable bag and keep them frozen for up to 2 months. Alternatively, freeze raw, coated dough balls and bake straight from the freezer—just add 1 or 2 minutes to the baking time.
Reheating
To refresh that just-baked warmth, microwave cookies for 8–10 seconds or pop them in a 300°F oven for a few minutes. This brings out the gooey white chocolate and spices, making them taste freshly made all over again!
FAQs
Can I use homemade pumpkin purée instead of canned?
Absolutely—you can use homemade pumpkin purée as long as it’s well-drained. Aim for a thick consistency to avoid overly moist dough, and your White Chocolate Pumpkin Snickerdoodles will bake up perfectly.
Why do I have to chill the dough?
Chilling the dough helps control how much the cookies spread in the oven and allows the flavors to meld, resulting in thicker, chewier cookies with richer taste. It also makes rolling and coating in cinnamon-sugar much easier!
Can I use dark chocolate or milk chocolate chips instead?
You sure can! While white chocolate brings a creamy sweetness that pairs so well with pumpkin and spice, swapping for dark or milk chocolate chips adds a delicious twist to your White Chocolate Pumpkin Snickerdoodles.
What’s the best way to get evenly sized cookies?
A small cookie scoop or tablespoon ensures even portions—this means consistent baking and picture-perfect cookies every time. Rolled balls also make it easier to coat in cinnamon-sugar without getting sticky fingers.
How do I know when the cookies are done?
The edges should look set, and the middles should still appear slightly soft and underbaked—that’s the secret to super-soft snickerdoodles! Don’t worry, they’ll firm up as they cool, while keeping their deliciously tender centers.
Final Thoughts
If you love fall baking or you’re simply craving something sweet and nostalgic, you have to try making White Chocolate Pumpkin Snickerdoodles. Every chewy, spiced bite is packed with coziness and joy—don’t be surprised if this becomes your new go-to cookie recipe. Happy baking!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Pumpkin Snickerdoodles are a delightful twist on traditional snickerdoodle cookies, with the addition of pumpkin and white chocolate for a cozy fall treat.
Ingredients
Cookie Dough:
- ½ cup unsalted butter (softened)
- ¼ cup canned pumpkin purée
- ¾ cup granulated sugar
- ¼ cup light brown sugar (packed)
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 ½ cups all-purpose flour
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¾ cup white chocolate chips
Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a large bowl, cream together the butter, pumpkin purée, granulated sugar, and brown sugar until light and fluffy.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
- Cover and chill the dough for at least 1 hour.
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a small bowl, mix the cinnamon-sugar coating ingredients.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in cinnamon-sugar mixture.
- Place on the prepared baking sheets about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and centers look slightly underbaked.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Add vanilla extract and egg yolk, mixing until well combined.
Gradually mix the dry ingredients into the wet ingredients until just combined. Fold in white chocolate chips.
Notes
- Chilling the dough helps prevent spreading and deepens the flavor.
- You can freeze the dough balls and bake from frozen, adding 1–2 extra minutes to the bake time.
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