If you’ve been dreaming of the perfect fall cookie to cozy up with, this White Chocolate Pumpkin Snickerdoodles Recipe will absolutely steal your heart. Imagine the warm, spicy scent of pumpkin and cinnamon dancing through your kitchen, paired with the soft, chewy texture of classic snickerdoodles and pockets of melted white chocolate that add just the right amount of sweetness. These cookies are a celebration of everything that makes autumn delicious, effortlessly combining rich pumpkin flavor with the familiar comfort of snickerdoodle dough. Once you try this recipe, it’s sure to become one of your favorite seasonal treats!
Ingredients You’ll Need
Gathering simple, quality ingredients is key to nailing this recipe. Each component is chosen not only for flavor but for how it enhances the texture and classic pumpkin spice notes that make these snickerdoodles so memorable.
- ½ cup unsalted butter (softened): Provides a rich, creamy base and keeps the cookies tender.
- ½ cup pumpkin puree: Adds moisture, a hint of natural sweetness, and that unmistakable fall flavor.
- ¾ cup granulated sugar: Sweetens while helping create a slight crisp edge.
- ½ cup brown sugar: Brings a deeper caramel flavor and moist texture to the dough.
- 1 large egg yolk: Ensures the cookies stay chewy and soft inside.
- 1 teaspoon vanilla extract: Enhances all the warm flavors and adds aromatic depth.
- 2 cups all-purpose flour: The backbone of the cookie, giving structure and bite.
- 1 teaspoon cream of tartar: A classic snickerdoodle ingredient that helps give these cookies their signature tang and chewiness.
- ½ teaspoon baking soda: Provides lift and lightness.
- ½ teaspoon baking powder: Works in tandem with baking soda to perfect texture.
- ½ teaspoon salt: Balances sweetness and amplifies flavor.
- 2 teaspoons ground cinnamon: The warm spice that defines snickerdoodles and complements pumpkin perfectly.
- ½ teaspoon ground nutmeg: Adds a subtle nutty, spicy note that warms every bite.
- ¼ teaspoon ground cloves: A pinch of this enhances the autumnal spice complexity.
- 1 cup white chocolate chips: Melts beautifully inside for sweet pockets of creamy goodness.
- ¼ cup granulated sugar (for rolling): Creates a crackly, sweet exterior when combined with cinnamon.
- 1 teaspoon ground cinnamon (for rolling): Ensures every bite is coated with that classic buttery cinnamon sugar.
How to Make White Chocolate Pumpkin Snickerdoodles Recipe
Step 1: Cream the Wet Ingredients
Start by creaming together the softened butter, pumpkin puree, granulated sugar, and brown sugar until your mixture is light, fluffy, and full of promise. This step combines the sweetness and moisture that will keep your cookies perfectly tender. Then mix in the egg yolk and vanilla extract until everything is harmoniously blended.
Step 2: Mix the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This blend is what gives your snickerdoodles that iconic texture and cozy fall spice flavor. Taking the time to sift these spices with the flour ensures every bite is evenly flavored.
Step 3: Combine Wet and Dry Ingredients
Gradually add the dry ingredients into the wet pumpkin mixture, stirring gently until just combined. Overmixing can toughen the dough, so stop once you no longer see flour streaks. Then fold in the white chocolate chips carefully so they’re distributed throughout without melting prematurely.
Step 4: Chill the Dough
Cover the dough and refrigerate it for at least 30 minutes. This chilling step is crucial to firm up the dough, which helps the cookies hold their shape and develop that thick, chewy snickerdoodle texture upon baking.
Step 5: Prepare for Baking
Preheat your oven to 350°F and line your baking sheets with parchment paper to prevent sticking and ensure even baking. In a small bowl, mix together the ¼ cup granulated sugar and 1 teaspoon ground cinnamon to create your rolling coating.
Step 6: Shape and Roll
Scoop about 1 ½ tablespoon-sized portions of dough and gently roll each into a ball. Then coat each ball thoroughly in the cinnamon-sugar mixture. Placing the dough balls 2 inches apart allows plenty of room for spreading without sticking together.
Step 7: Bake
Bake the cookies for 10 to 12 minutes until the edges are set but the centers still look slightly soft. This timing ensures a tender, chewy center with just the right touch of crispness at the edges.
Step 8: Cool Down
Once out of the oven, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This brief rest allows them to firm up without losing any of their delectable softness.
How to Serve White Chocolate Pumpkin Snickerdoodles Recipe
Garnishes
For an extra festive touch, sprinkle a tiny pinch of powdered sugar or extra cinnamon on top of your cookies before serving. A drizzle of melted white chocolate or a sprinkle of chopped toasted pecans also pairs beautifully, elevating the presentation and adding an extra dimension of flavor and texture.
Side Dishes
These pumpkin snickerdoodles are perfect alongside a warm mug of spiced chai, hot apple cider, or even a rich cup of coffee. For a decadent treat, serve with a scoop of vanilla ice cream or a dollop of cinnamon whipped cream to turn this cookie into an irresistible dessert experience.
Creative Ways to Present
Try stacking cookies with layers of cream cheese frosting or sandwiching two cookies together with a spiced pumpkin buttercream filling for a delightful twist. You can also package this White Chocolate Pumpkin Snickerdoodles Recipe in a pretty tin or cellophane bag tied with a seasonal ribbon — they make magnificent gifts that deliver warmth and joy in every bite.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to five days. This keeps them soft, chewy, and packed with flavor, so you can enjoy your White Chocolate Pumpkin Snickerdoodles Recipe whenever a sweet craving strikes.
Freezing
These cookies freeze beautifully. Arrange them in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe container or bag. Frozen cookies stay fresh for up to three months and thaw quickly at room temperature or in a low oven.
Reheating
To refresh their just-baked texture, warm cookies briefly in a 300°F oven for about 5 minutes. This revives the soft centers and melts the white chocolate chips back to gooey perfection, making them taste freshly baked all over again.
FAQs
Can I use canned pumpkin puree for this recipe?
Yes! Canned pumpkin puree works perfectly and is actually recommended for consistent texture and flavor. Just make sure it’s pure pumpkin and not pumpkin pie filling, which is sweetened and spiced.
What if I don’t have cream of tartar? Can I substitute it?
Cream of tartar is important for the classic snickerdoodle texture and tangy flavor, but if you don’t have any, you can swap it with an equal amount of lemon juice or vinegar to activate the baking soda.
Can I add other mix-ins besides white chocolate chips?
Absolutely! Chopped pecans, walnuts, or even dried cranberries add wonderful texture and complementary flavors while keeping the autumn vibe intact.
How do I prevent my cookies from spreading too much?
Chilling the dough before baking is the best way to control spreading. Also, make sure your butter is softened, not melted, and don’t overbake — removing the cookies when edges are just set helps maintain that perfect shape.
Are these cookies suitable for vegetarians?
Yes, this White Chocolate Pumpkin Snickerdoodles Recipe is 100% vegetarian-friendly, using simple baking ingredients without any animal-derived additives.
Final Thoughts
I truly believe this White Chocolate Pumpkin Snickerdoodles Recipe is one of the most delightful ways to celebrate pumpkin season. From the buttery cinnamon sugar coating to the luscious pockets of white chocolate and the cozy pumpkin spice flavor, these cookies offer a welcome hug in every bite. I can’t wait for you to bake a batch, share them with loved ones, and make wonderful autumn memories together!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Prep Time: 20 minutes (plus 30 minutes chilling)
- Cook Time: 12 minutes
- Total Time: 1 hour
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These White Chocolate Pumpkin Snickerdoodles are soft, chewy cookies that combine the warm spices of fall with sweet white chocolate chips. Perfect for pumpkin lovers, these snickerdoodles bring a delightful twist to the classic recipe, featuring a pumpkin puree base and a cinnamon-sugar coating for extra flavor and texture.
Ingredients
Wet Ingredients
- ½ cup unsalted butter (softened)
- ½ cup pumpkin puree
- ¾ cup granulated sugar
- ½ cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Add-ins and Coating
- 1 cup white chocolate chips
- ¼ cup granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Cream Wet Ingredients: In a large bowl, beat together softened butter, pumpkin puree, granulated sugar, and brown sugar until the mixture is light and fluffy, ensuring an even texture.
- Add Egg Yolk and Vanilla: Mix in the egg yolk and vanilla extract thoroughly, incorporating them fully into the wet mixture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, baking powder, salt, ground cinnamon, nutmeg, and cloves to ensure even spice distribution.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing the dough.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough for even distribution throughout the batter.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for at least 30 minutes to firm up, which helps create thick, chewy cookies.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the ¼ cup granulated sugar with 1 teaspoon ground cinnamon, creating the rolling mixture for the cookie dough balls.
- Shape and Coat Cookies: Scoop 1½ tablespoon-sized portions of dough, roll them into balls, then coat each ball thoroughly in the cinnamon-sugar mixture.
- Arrange on Baking Sheets: Place the coated dough balls at least 2 inches apart on the prepared baking sheets to allow for spreading during baking.
- Bake Cookies: Bake for 10 to 12 minutes, or until the edges are set while the centers remain soft for a chewy texture.
- Cool Cookies: Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Chilling the dough is essential for thick, chewy cookies and enhanced flavor.
- For extra warmth and complexity, add a pinch of cardamom to the dough.
- Store cookies in an airtight container to keep them soft for several days.
