White Chocolate Pumpkin Snickerdoodles are a delightful twist on the classic cinnamon sugar cookie, combining the warm flavors of pumpkin with sweet pockets of white chocolate. These cookies have a soft, chewy texture with just the right amount of spice to make them perfect for fall—or any time you want a cozy treat!
I love making these cookies when I want something that tastes like autumn but still feels a little special. The white chocolate chunks melt into the dough, adding a creamy sweetness that balances the pumpkin and cinnamon perfectly. I always find myself sneaking a second one before they’ve even cooled!
These snickerdoodles are great with a cup of tea or a glass of cold milk, and they’re perfect for sharing around the holiday season. I like to sprinkle a little extra cinnamon sugar on top before baking for that classic snickerdoodle look and extra flavor. Baking a batch always fills my kitchen with the best smells, and they never last long once friends get a taste!
Key Ingredients & Substitutions
Pumpkin Puree: Use plain canned pumpkin, not pumpkin pie filling. Fresh pumpkin can work too but cook and mash it first. It adds moisture and a gentle, warm flavor.
White Chocolate Chips: I love using white chocolate chunks for bigger melty bits, but chips work fine too. If you want, swap with butterscotch chips or dried cranberries for variety.
Butter and Vegetable Oil: Combining both keeps these cookies soft and tender. You can swap vegetable oil for melted coconut oil for a subtle tropical hint.
Spices (Cinnamon, Nutmeg, Cloves): These are what give pumpkin snickerdoodles their cozy flavor. If you don’t have cloves, just skip or add a pinch of allspice instead.
How Can I Get Soft, Chewy Snickerdoodles Every Time?
The secret to that soft, chewy texture lies in several steps:
- Don’t Overmix: Mix the dry ingredients in gently to avoid tough cookies.
- Use Both Butter and Oil: Butter adds flavor; oil keeps cookies moist and chewy.
- Roll in Cinnamon Sugar: This coating adds a classic snickerdoodle crunch and flavor.
- Watch Your Bake Time: Take cookies out when edges look set but centers still feel soft. They’ll firm as they cool.
- Let Them Rest: Cooling them on the sheet helps set their shape and texture perfectly.
Equipment You’ll Need
- Mixing bowls – a large one for wet ingredients and a medium for dry keep things organized and make mixing easier.
- Electric hand mixer or stand mixer – helps cream butter and sugar until light and fluffy, which is key for soft cookies.
- Measuring cups and spoons – for accurate ingredient amounts, especially spices and leavening agents.
- Baking sheets – flat and rimmed to help cookies bake evenly without spilling.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup a breeze.
- Cookie scoop or spoon – helps portion dough evenly so cookies bake uniformly.
- Cooling rack – lets cookies cool evenly after baking to keep their texture just right.
Flavor Variations & Add-Ins
- Swap white chocolate chips for dark or milk chocolate chips for a richer, smoother chocolate taste.
- Add ½ cup chopped pecans or walnuts for a crunchy contrast to the soft cookies.
- Mix in ½ cup dried cranberries or raisins for a sweet, chewy surprise that pairs well with pumpkin.
- Boost the spice flavor by adding ½ teaspoon ground ginger or cardamom for a warm, slightly exotic twist.
How to Make White Chocolate Pumpkin Snickerdoodles?
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves (optional)
- ½ cup unsalted butter, softened
- ½ cup vegetable oil
- 1 cup granulated sugar, plus extra for rolling
- ¼ cup packed brown sugar
- 1 cup canned pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup white chocolate chips or chunks
Time Needed:
You’ll spend about 15 minutes mixing and preparing, then 11-13 minutes baking. Allow another 5-10 minutes for cooling. So, all up, plan for around 30 minutes from start to finish.
Step-by-Step Instructions:
1. Get Ready to Bake:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to keep cookies from sticking and make clean-up easy.
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, nutmeg, and cloves. This will give your cookies their classic flavor.
3. Cream the Butter and Sugars:
In a large bowl, beat the softened butter, vegetable oil, granulated sugar, and brown sugar using a hand or stand mixer until the mixture looks fluffy and smooth.
4. Add the Pumpkin and Egg:
Mix in the pumpkin puree, egg, and vanilla extract until everything is well combined and smooth.
5. Combine Wet and Dry:
Gradually add the dry ingredients into the wet ingredients, mixing carefully to just combine. Try not to overmix to keep your cookies tender.
6. Fold in the White Chocolate Chips:
Gently fold white chocolate chips into the dough, making sure they’re evenly spread throughout.
7. Prep the Rolling Mixture:
Mix about ¼ cup of granulated sugar with 1 teaspoon ground cinnamon in a small bowl. This will be used to coat the cookie dough balls for that classic snickerdoodle taste.
8. Form and Roll the Dough Balls:
Use a cookie scoop or spoon to portion dough into balls about 1.5 tablespoons each. Roll each ball in the cinnamon sugar mixture until it’s fully coated.
9. Arrange and Bake:
Place the coated dough balls on your prepared baking sheets, spacing them about 2 inches apart so they have room to spread.
10. Bake and Cool:
Bake for 11-13 minutes, until the edges are set but the centers still look a bit soft. The cookies will firm up as they cool. Let them rest on the baking sheet for 5 minutes before moving to a wire rack to cool completely.
11. Enjoy!
These pumpkin snickerdoodles are best enjoyed warm, with melted white chocolate bites in every soft, chewy bite. Perfect for autumn or any cozy moment!
Can I Use Fresh Pumpkin Instead of Canned Pumpkin Puree?
Yes! Just make sure to cook and puree fresh pumpkin until smooth before measuring 1 cup for the recipe. Using fresh pumpkin may add a slightly different texture but works great.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed bag or container for up to 3 months.
Can I Substitute the White Chocolate Chips?
Absolutely! You can swap white chocolate chips with milk or dark chocolate chips, butterscotch chips, or even chopped nuts or dried fruit to change things up.
Is It Okay to Skip the Cream of Tartar?
Cream of tartar gives snickerdoodles their distinctive tang and chewiness. If you don’t have it, you can try 2 teaspoons of lemon juice or vinegar as a substitute, but the texture may differ slightly.
