White Chocolate Pumpkin Snickerdoodles Recipe
There’s just something about the fall that makes me want to turn everything into a pumpkin-flavored delight. The combination of pumpkin and warm spices just feels like a cozy sweater for your tastebuds. And these white chocolate pumpkin snickerdoodles? They’re like a mashup of everything I love about fall desserts—soft, spiced, and a touch indulgent with that pop of creamy white chocolate. You’ll want to make a big batch of these because they tend to disappear fast!
The inspiration for these cookies came from a pumpkin patch trip with friends a few years back. After a full day of picking out the best pumpkins, corn maze wandering, and hayrides, I got home craving something sweet but easy. Regular snickerdoodles felt a bit plain for the autumn mood, so I decided to add a pumpkin twist. A little pumpkin puree, some pumpkin spice, and the magic ingredient—white chocolate chips—turned these into a new family favorite that we now make every October. The cookies have that signature snickerdoodle tang with a soft, cake-like texture that pumpkin lovers will absolutely adore.
The origin of snickerdoodles and a pumpkin twist
Snickerdoodles have been around since the late 1800s and are believed to have originated in Germany, though they gained most of their popularity in New England. Traditionally, these cookies are known for their slightly crispy edges, soft centers, and a cinnamon-sugar coating that gives them a unique flavor and texture. Adding pumpkin and white chocolate to this classic brings a delightful autumn twist that’s as delicious as it is unexpected. The white chocolate adds a creamy sweetness that pairs perfectly with the warm spices and makes every bite a little piece of pumpkin-flavored heaven.
Key ingredients that make these cookies magic
- Pumpkin puree: This adds moisture and a subtle pumpkin flavor, while also giving the cookies a soft, cake-like texture. If you’re out of pumpkin puree, you can substitute mashed sweet potato, but the flavor will be a bit different.
- Pumpkin spice pudding mix: This is the secret ingredient that not only enhances the pumpkin flavor but also keeps the cookies tender. If you can’t find pumpkin spice pudding, you can substitute vanilla pudding and add a little extra pumpkin pie spice.
- White chocolate chips: These provide a sweet, creamy contrast to the spiced cookie dough. If you prefer, you could use semi-sweet chocolate chips or even butterscotch chips, but the white chocolate really pairs beautifully with the pumpkin.
- Cinnamon-sugar topping: This simple topping is essential for that snickerdoodle feel. The cinnamon adds warmth, and the sugar creates a lovely, slightly crisp coating on the cookie.
Kitchen gear you’ll need (and some handy alternatives)
For these cookies, a stand mixer or hand mixer will make life easier. Creaming the butter and sugar until it’s light and fluffy is key to getting the right texture, and a mixer really helps with that. You’ll also want a cookie scoop to ensure all your cookies are the same size and bake evenly. If you don’t have one, a tablespoon measure works just as well. And, of course, don’t forget the parchment paper on your baking sheets—it’ll prevent sticking and make cleanup a breeze!
Step-by-step: Making white chocolate pumpkin snickerdoodles
- Prep the oven and baking sheets: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper to ensure your cookies don’t stick.
- Cream the butter and sugars: In the bowl of a stand mixer, add the softened butter, light brown sugar, and granulated sugar. Beat until it’s creamy and well-combined. This usually takes about 2-3 minutes on medium speed. The butter should look fluffy and pale.
- Add the wet ingredients: Next, add in the egg and beat until just combined. Then, add the pumpkin puree and vanilla extract. Mix until everything is smooth and incorporated, but don’t overmix—overmixing can make the cookies tough.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt. Make sure everything is evenly distributed so you get consistent flavor throughout.
- Bring it all together: Slowly add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as you see no more dry flour patches—overmixing here can result in dense cookies. Gently fold in the white chocolate chips with a spatula to make sure they’re spread evenly.
- Form the cookies: Use a cookie scoop or tablespoon to scoop the dough onto your prepared baking sheets. Each scoop should be about 1.5 tablespoons, and leave enough space between cookies for them to spread a little.
- Add the cinnamon-sugar topping: In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle a pinch of this mixture on top of each cookie dough ball. This topping will give the cookies that classic snickerdoodle crackle and a little extra sweetness.
- Bake and cool: Place the baking sheets in the preheated oven and bake for about 10 minutes. The edges should be just barely golden, and the centers will still look a bit soft—that’s perfect! They’ll firm up as they cool. Let them cool directly on the baking sheets for a few minutes before transferring them to a wire rack.
Variations and adaptations to try
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose a blend that includes xanthan gum for structure.
- Dairy-free: Use a dairy-free butter substitute and dairy-free white chocolate chips. Just be mindful that the texture might be a bit different since dairy-free butter tends to melt faster.
- Chocolate lovers: Swap the white chocolate chips for semi-sweet or dark chocolate chips for a more intense chocolate-pumpkin combo.
- Nutty twist: Add 1/2 cup of chopped pecans or walnuts for a bit of crunch. The nuts pair really well with the spices and pumpkin flavor.
- Extra spice: If you’re a spice lover, add a bit of ground ginger or a pinch of ground cloves for a bolder flavor.
Each variation brings out a new flavor profile, so feel free to experiment and find your favorite version of these cookies!
Serving and presentation tips
To serve these cookies, arrange them on a rustic plate and sprinkle a bit of extra cinnamon on top for a cozy look. These are fantastic with a cold glass of milk or a hot cup of coffee. If you’re serving them at a fall gathering, consider adding a little pumpkin decor around the plate for a festive touch. And don’t be surprised if people ask for the recipe—they’re that good!
Drink pairings for pumpkin snickerdoodle perfection
For drinks, I’m a fan of pairing these cookies with something warm and spiced. Try them with a chai latte or pumpkin spice coffee for a full-on autumn experience. If you’re feeling fancy, a glass of spiced apple cider also complements the pumpkin and cinnamon notes really well. For an adult treat, serve these alongside a spiked hot toddy or a light dessert wine like Moscato.
Storing and reheating tips
These cookies will stay fresh in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a freezer bag for up to 3 months. Just thaw them on the counter when you’re ready to enjoy. If you prefer your cookies warm, a quick 10-second zap in the microwave will bring back that freshly-baked feel.
Adjusting the recipe for different serving sizes
This recipe makes about 24 cookies, but it’s easy to double if you’re baking for a crowd. Just remember that the larger the batch, the longer the dough might take to chill if your kitchen is warm. Conversely, you can halve the recipe if you’re only baking for one or two people—just use half an egg by whisking a whole egg and using about two tablespoons of it.
Troubleshooting common issues
- Too flat: If your cookies are spreading too much, chill the dough for 30 minutes before baking.
- Too cakey: This could mean too much flour was used. Make sure to measure the flour by spooning it into the measuring cup, not scooping.
- Burnt edges: Try baking on a middle rack, or reduce the oven temperature by 5 degrees if your oven tends to run hot.
Ready to bake some pumpkin magic?
These white chocolate pumpkin snickerdoodles are the perfect fall cookie, balancing sweet, spice, and everything nice. They’re easy to make, fun to eat, and will fill your kitchen with that delicious pumpkin spice aroma. Give them a try, and don’t be afraid to tweak the recipe to make it your own!
Frequently Asked Questions
1. Can I skip the pumpkin spice pudding mix? Yes, but it does add extra flavor and softness. Substitute with vanilla pudding and add extra pumpkin pie spice.
2. Can I use fresh pumpkin puree? You can, but fresh pumpkin puree is often more watery than canned. Drain it well before using.
3. Can I make the dough ahead of time? Yes, you can refrigerate the dough for up to 24 hours before baking.
4. Why did my cookies come out flat? Make sure your butter isn’t too warm, and try chilling the dough for 30 minutes.
5. Can I freeze the dough? Absolutely! Scoop the dough into balls and freeze. Bake directly from frozen, adding an extra 1-2 minutes.
PrintWhite Chocolate Pumpkin Snickerdoodles Recipe
Soft, spiced white chocolate pumpkin snickerdoodles – the ultimate fall cookie recipe! Ready in 25 minutes.
- Total Time: 25 minutes
- Yield: 24 cookies 1x
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 box (3 ounces) pumpkin spice instant pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together
Instructions
- Prep the oven and baking sheets: Start by preheating your oven to 375°F (190°C). Line two large baking sheets with parchment paper to ensure your cookies don’t stick.
- Cream the butter and sugars: In the bowl of a stand mixer, add the softened butter, light brown sugar, and granulated sugar. Beat until it’s creamy and well-combined. This usually takes about 2-3 minutes on medium speed. The butter should look fluffy and pale.
- Add the wet ingredients: Next, add in the egg and beat until just combined. Then, add the pumpkin puree and vanilla extract. Mix until everything is smooth and incorporated, but don’t overmix—overmixing can make the cookies tough.
- Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt. Make sure everything is evenly distributed so you get consistent flavor throughout.
- Bring it all together: Slowly add the dry ingredients to the wet mixture, mixing on low speed. Stop as soon as you see no more dry flour patches—overmixing here can result in dense cookies. Gently fold in the white chocolate chips with a spatula to make sure they’re spread evenly.
- Form the cookies: Use a cookie scoop or tablespoon to scoop the dough onto your prepared baking sheets. Each scoop should be about 1.5 tablespoons, and leave enough space between cookies for them to spread a little.
- Add the cinnamon-sugar topping: In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon. Sprinkle a pinch of this mixture on top of each cookie dough ball. This topping will give the cookies that classic snickerdoodle crackle and a little extra sweetness.
- Bake and cool: Place the baking sheets in the preheated oven and bake for about 10 minutes. The edges should be just barely golden, and the centers will still look a bit soft—that’s perfect! They’ll firm up as they cool. Let them cool directly on the baking sheets for a few minutes before transferring them to a wire rack.
Notes
Serving and presentation tips
To serve these cookies, arrange them on a rustic plate and sprinkle a bit of extra cinnamon on top for a cozy look. These are fantastic with a cold glass of milk or a hot cup of coffee. If you’re serving them at a fall gathering, consider adding a little pumpkin decor around the plate for a festive touch. And don’t be surprised if people ask for the recipe—they’re that good!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert