Fall baking is all about warmth, spice, and everything nice—and these White Chocolate Pumpkin Snickerdoodles check every box. Combining the rich, cozy flavors of pumpkin and cinnamon with the creamy sweetness of white chocolate, this cookie is a festive twist on the classic snickerdoodle. Whether you’re gearing up for a holiday cookie swap or just want to add some seasonal flavor to your dessert rotation, this recipe is sure to impress.
Snickerdoodles are beloved for their signature tang and soft texture, and this version keeps all that goodness while infusing it with autumn charm. The pumpkin puree adds moisture and depth, while a hint of pumpkin pie spice brings that unmistakable fall aroma. Each cookie is rolled in cinnamon sugar for a crackly, flavorful finish.
These cookies are wonderfully soft and chewy in the center with slightly crisp edges. The white chocolate chunks melt into creamy pockets that contrast beautifully with the warm spices. The result is a cookie that’s both nostalgic and fresh—classic with a twist.
Baking these cookies fills your home with the scent of fall. It’s the kind of smell that makes people walk into the kitchen and immediately ask, “What are you baking?” They’re perfect for cozy weekends, rainy afternoons, or as a sweet pick-me-up during busy days.
One of the best things about this recipe is its simplicity. You don’t need fancy equipment or complicated steps. Just a bowl, a whisk, and a love for pumpkin-spiced treats. It’s also a fun recipe to make with kids, who will love rolling the dough balls in cinnamon sugar.
These cookies are great for sharing—bring them to a friend’s house, pack them in a lunchbox, or gift them during the holidays. They also freeze well, so you can bake a batch and stash some away for later.
Using real pumpkin puree (not pumpkin pie filling) is key to getting the right texture and flavor. The puree not only adds taste but also keeps the cookies soft for days.
The combination of white chocolate and pumpkin might seem unexpected, but they’re a match made in dessert heaven. The sweet, creamy chocolate tempers the spice and enhances the richness of the cookie.
To keep that signature snickerdoodle tang, we still include cream of tartar in the dough. It interacts with the baking soda to give the cookies their puff and chew.
Letting the dough chill for at least 30 minutes before baking makes a big difference—it helps keep the cookies thick and chewy instead of spreading too much.
If you’re feeling fancy, try finishing the cookies with a pinch of flaky sea salt after baking to balance out the sweetness. It gives them a bakery-quality finish.
They’re also a great addition to a holiday cookie tray, offering a different flavor profile from traditional sugar or chocolate chip cookies.
You can even add chopped pecans or walnuts if you like a bit of crunch in your cookies. Just make sure to adjust the amount of white chocolate accordingly to keep the mix balanced.
Once you’ve had one of these White Chocolate Pumpkin Snickerdoodles, you’ll understand why they’ve become a fall favorite. They’re festive, comforting, and just the right amount of indulgent.
Don’t be surprised if these become your most requested fall cookie. One bite, and everyone will be asking for the recipe.
Servings: About 24 cookies
Time:
Prep Time: 20 minutes
Chill Time: 30 minutes
Cook Time: 10–12 minutes
Total Time: 1 hour
Ingredients:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tartar
- 1/2 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/4 tsp pumpkin pie spice
- 3/4 cup white chocolate chips or chunks
For rolling:
- 1/4 cup granulated sugar
- 1 tsp ground cinnamon
Instructions:
- In a large bowl, whisk together melted butter, brown sugar, and granulated sugar until smooth.
- Add pumpkin puree and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, cream of tartar, salt, cinnamon, and pumpkin pie spice.
- Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips.
- Cover the bowl and refrigerate the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a small bowl, mix the cinnamon and sugar for rolling.
- Scoop tablespoon-sized amounts of dough and roll into balls, then roll in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, until the edges are set but centers still look soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips:
- Do not skip chilling the dough—it helps the cookies hold their shape.
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust the spices to taste if you prefer more or less cinnamon.
- For bakery-style cookies, press a few extra white chocolate chips on top of each dough ball before baking.
- Store cookies in an airtight container to keep them soft.
Why You’ll Love This Recipe:
These cookies offer the best of fall in every bite—spiced pumpkin flavor, chewy texture, and melty white chocolate. They’re easy to make, great for gatherings, and totally addictive. A deliciously unique treat that stands out on any cookie platter.
Summary: White Chocolate Pumpkin Snickerdoodles are a soft, chewy fall cookie that blends the cozy flavors of pumpkin, cinnamon, and creamy white chocolate. With a crackly cinnamon sugar coating and warm spice throughout, they’re an irresistible seasonal favorite.
