Embrace fall with White Chocolate Pumpkin Snickerdoodles, a Fall Cookie Treat that’s soft, chewy, and bursting with autumn flavors! These cookies blend rich pumpkin, warm spices, and sweet white chocolate chips, all rolled in cinnamon sugar for a cozy crunch. Perfect for holiday baking, cozy afternoons, or gifting, they’re a seasonal delight that warms every heart.
Why You’ll Love White Chocolate Pumpkin Snickerdoodles
White Chocolate Pumpkin Snickerdoodles shine as a Fall Cookie Treat:
- Cozy Flavors: Pumpkin and spices evoke autumn magic.
- Soft & Chewy: Perfect texture with melty white chocolate.
- Easy to Make: Simple ingredients for stunning results.
- Gift-Worthy: Ideal for holiday trays or festive tins.
- I bake this Fall Cookie Treat every fall, and they’re gone in minutes!
Ingredients for White Chocolate Pumpkin Snickerdoodles
Here’s what you’ll need for White Chocolate Pumpkin Snickerdoodles (makes about 24 cookies):
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp ground ginger
- 1 cup white chocolate chips
For the Cinnamon Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Ingredient Tips:
- Pumpkin Puree: Use pure pumpkin for best flavor; blot excess moisture with a paper towel.
- Butter: Softened for creamy dough; avoid melting to prevent spreading.
- White Chocolate Chips: High-quality for sweet, creamy bursts; chop a bar if needed.
- Flour: Spoon and level to keep cookies tender.
- Spices: Freshly ground for vibrant warmth; pumpkin pie spice as a substitute.
Directions for White Chocolate Pumpkin Snickerdoodles
Let’s create these cozy White Chocolate Pumpkin Snickerdoodles!
Preheat Oven
I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup.
Cream Butter and Sugars
In a large bowl, I cream ½ cup softened butter, ½ cup granulated sugar, and ½ cup brown sugar with a mixer until light and fluffy, about 2 minutes, for a perfect texture.
Add Wet Ingredients
I mix in ¼ cup pumpkin puree, 1 egg yolk, and 1 tsp vanilla extract until smooth and well combined.
Combine Dry Ingredients
In a separate bowl, I whisk 1 ½ cups flour, ¼ tsp baking powder, ¼ tsp baking soda, ¼ tsp cream of tartar, ½ tsp cinnamon, ¼ tsp nutmeg, ¼ tsp cloves, and ¼ tsp ginger.
Mix Dough
I gradually add the dry ingredients to the wet, mixing until just combined. I fold in 1 cup white chocolate chips for even distribution.
Prepare Coating
In a small bowl, I mix ¼ cup granulated sugar and 1 tsp cinnamon for the signature snickerdoodle coating.
Shape and Coat Cookies
I scoop tablespoon-sized dough balls, roll them in the cinnamon sugar, and place them 2 inches apart on the baking sheets.
Bake and Cool
I bake for 10–12 minutes until edges are set and centers are soft. I cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: ~25–30 minutes
- Servings: 24 cookies
- Calories: ~150 kcal per cookie
- Macros per Cookie: 20g carbs, 2g protein, 7g fat, 0g fiber
Variations for White Chocolate Pumpkin Snickerdoodles
Try these twists on White Chocolate Pumpkin Snickerdoodles:
- Chocolate Swap: Use milk or dark chocolate chips for a richer Fall Cookie Treat.
- Gluten-Free: Substitute flour with a 1:1 gluten-free blend with xanthan gum.
- Spice Boost: Add ¼ tsp allspice for extra warmth.
- Nutty Crunch: Fold in ½ cup chopped pecans or walnuts for texture.
- Butterscotch Bliss: Replace white chocolate with butterscotch chips for a caramel twist.
Serving Ideas:
- Pair with Layla Cooks’ Garlic Parmesan Chicken Tenders for a fall feast.
- Serve warm with a pumpkin spice latte or chai tea for a cozy Fall Cookie Treat.
- Add to holiday cookie trays or gift in festive tins.
- Serve with vanilla ice cream for a decadent dessert; chill dough if cookies spread too much.
Storage
I store White Chocolate Pumpkin Snickerdoodles in an airtight container at room temperature for up to 1 week, adding a bread slice to keep them soft. For freezing, I cool cookies completely, freeze in a single layer, then transfer to a freezer-safe bag for up to 3 months; thaw at room temperature or warm in a 300°F oven for 5 minutes. For make-ahead, I freeze dough balls (coated in cinnamon sugar) in a freezer-safe bag, baking from frozen with an extra 1–2 minutes.
FAQs About White Chocolate Pumpkin Snickerdoodles
Here are some common questions about this recipe:
Can I use pumpkin pie spice instead of individual spices?
Yes, you can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, cloves, and ginger. Use about 1 teaspoon of pumpkin pie spice in place of the individual spices to simplify the recipe.
How can I make these cookies gluten-free?
To make White Chocolate Pumpkin Snickerdoodles gluten-free, substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that contains xanthan gum. Ensure that all other ingredients are also gluten-free.
Can I use a different type of chocolate instead of white chocolate chips?
Absolutely! You can substitute the white chocolate chips with milk chocolate, dark chocolate, or even butterscotch chips if you prefer. Adjust the type of chocolate based on your taste preference.
Why are my cookies spreading too much?
If your cookies are spreading too much, it may be due to melted butter or insufficient flour. Ensure that your butter is softened but not melted. You might also need to add a little more flour to the dough if it seems too soft. Additionally, chilling the dough for 30 minutes before baking can help reduce spreading.
More Cookies Ideas You’ll Love
- Peach Cobbler Cookies
- Perfect Soft and Chewy Vegan Sugar Cookies
- Copycat Milano Cookies
- Lemon Gooey Butter Cookies
Conclusion
White Chocolate Pumpkin Snickerdoodles are the ultimate fall cookie, bringing together the flavors of pumpkin, warm spices, and sweet white chocolate in every bite. Perfect for cozy autumn days or festive gatherings, these cookies are sure to impress family and friends. Give this recipe a try and enjoy the delicious taste of fall!
White Chocolate Pumpkin Snickerdoodles
Ingredients
For the Cookie Dough:
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup white chocolate chips
For the Cinnamon Sugar Coating:
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together butter, granulated sugar, and brown sugar until light and fluffy. Mix in pumpkin puree, egg yolk, and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, baking soda, cream of tartar, cinnamon, nutmeg, cloves, and ginger.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in white chocolate chips.
- In a small bowl, mix granulated sugar and cinnamon. Scoop tablespoon-sized balls of dough, roll them in the cinnamon sugar mixture, and place them on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until edges are set and centers are slightly soft. Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chilling the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
- Storage: Store in an airtight container at room temperature for up to a week. For longer storage, freeze the cookies or dough balls.
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