These pumpkin snickerdoodles are soft, chewy and loaded with white chocolate chips, pumpkin flavor and cinnamon sugar. They are the perfect treat for fall!
If you love cookie recipes with pumpkin a few other favorites include pumpkin chocolate chip cookies and pumpkin cookies with caramel icing.
Table of Contents
White Chocolate Pumpkin Snickerdoodles
As soon as fall arrives, give me all the pumpkin recipes! These white chocolate pumpkin snickerdoodles may be my favorite ones yet. I made 3 dozen cookies on Saturday and between friends and family – they were gone by Sunday!
If you are a pumpkin lover and also love classic snickerdoodles cookies you have GOT to make these this fall. The fall flavors make them all the more yummy and the white chocolate chips make each bite perfection.
Pumpkin Snickerdoodle Cookie Ingredients
Find the full printable recipe with specific measurements below.
- Pumpkin: The pumpkin puree helps the cookies stay super soft and the cinnamon sugar gives them that classic snickerdoodle flavor. I also love mixing in white chocolate chips for the perfect touch of sweetness.
- Sugar: Since the pumpkin can be rather bland on its own, sugar is essential. I also love to roll the dough balls in it before baking.
- Flour: Although it seems simple, there actually is a wrong and right way to measure flour. Learn how to measure flour accurately with this easy spoon and knife method.
- Cream of tartar: Similar to the classic recipe, cream of tartar is added to give the cookies that perfect, pillowy top and a slightly tangy flavor.
- Pumpkin spice: This adds the perfect pumpkin flavor and you can even make homemade pumpkin pie spice to have on hand throughout the fall season.
How to Make Pumpkin Snickerdoodles
Whisk dry ingredients in a medium bowl. In a separate mixing bowl, cream together softened butter and sugar using an electric hand mixer or stand mixer. Once smooth and fluffy, add in the vanilla and egg. Stir in the pumpkin. Mix dry ingredients in with the wet ingredients until combined.
Gently fold the white chocolate chips into the dough. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 15 minutes to harden the consistency so that it’s easier to roll.
Mix the remaining sugar, cinnamon, and pumpkin spice in a small bowl. Then use a cookie scoop and roll the cookie dough into 1-inch balls and then roll into the cinnamon sugar mixture until coated. Place on a prepared baking sheet.
Place the cookie sheet in the oven and bake for about 12 to 13 minutes. The edges should be lightly golden and the center should be set. Remove and let cool on the baking sheet for a few minutes. Then transfer to a wire rack.
Recipe Tips
These tips will help you have chewy, fluffy, pumpkin snickerdoodles with white chocolate chips every time!
- Remove moisture from the pumpkin. It’s important to remove the extra water from the pumpkin or else it will be too sticky when you try to roll out the dough. All you need to do is place the pumpkin between two paper towels and push down lightly until the excess moisture is removed.
- Room temperature ingredients. Room temperature eggs and softened butter will incorporate into the dough more evenly for the best pumpkin snickerdoodles.
- Chill the dough. Let the dough chill in the fridge for at least 15 minutes so you’re cookies stay thick and delicious, without spreading too much.
- Extra white chocolate on top. Before going into the oven, press a few extra white chocolate chips on the tops of the cookie dough balls. Not only does this make them look pretty, but it adds the perfect amount of chocolate to each bite!
More pumpkin cookies to try include pumpkin cookies with cream cheese frosting, pumpkin oatmeal cookies and pumpkin cookies with cake mix.
More Pumpkin Recipes
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Pumpkin Snickerdoodles
Video
Ingredients
Cookie dough
- 2 ¾ cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon Kosher salt
- 1 ½ teaspoons cream of tartar
- ½ teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
- ¼ teaspoon ground nutmeg
- 1 cup salted butter , softened
- 1 ½ cups granulated sugar
- 1 large egg
- ¾ cup pumpkin puree , extra moisture removed with paper towel (see notes)
- 1 teaspoon vanilla extract
- 1 cup white chocolate chips , optional
Sugar mixture
- ½ cup granulated sugar
- 4 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
Instructions
Cookie dough
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a medium bowl, combine 2 3/4 cups flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1/2 teaspoon salt, 1 1/2 teaspoons cream of tartar, 1/2 teaspoon cinnamon, 1/2 teaspoon pumpkin pie spice, and 1/4 teaspoon nutmeg.
- In a large bowl, cream 1 cup butter and 1 1/2 cups sugar with an electric mixer for about 1 minute. Add in 1 teaspoon vanilla and 1 egg and mix until just combined. Stir in 3/4 cup pumpkin until combined.
- Mixt in flour mixture until just combined. Fold in 1 cup white chocolate chips, if using, and cover the bowl with plastic wrap. Place in the refrigerator for at least 15 minutes to help it be less sticky when rolling.
Sugar mixture
- In a small bowl, mix together the remaining 1/2 cup sugar, 4 teaspoons cinnamon, and 1 teaspoon pumpkin pie spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Place the cookies about 2 inches apart on the baking sheets.
- Bake for 12 to 13 minutes, or until the edges are lightly golden. Remove from the oven. Let cool for 1 to 2 minutes before transferring to a cooling rack to cool completely.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
You do not need to flatten the cookie dough balls on the baking sheet prior to going into the oven. The cookies will spread as they bake, while still remaining thick and chewy on the insides.
No, it’s important to use 100% pure pumpkin puree when making this pumpkin snickerdoodle recipe. The can of pie filling has extra sugar and spices included, which would alter the taste and make the pumpkin snickerdoodles entirely too sweet!
Once the cookies have cooled, place them in an airtight container or bag and store them at room temperature for up to 3 days. The baked cookies can also be kept in the freezer for up to 3 months if stored in a zip-top bag (make sure to seal as much air out as possible).
Yes, you can freeze the cookie dough! Roll balls in cinnamon sugar, then place them on a baking sheet and flash freeze for about 30 minutes (or until hard). Place it in a zip-top bag in the freezer and freeze up to 3 months. When ready to bake, thaw on the cookie sheet for 30 minutes and bake as directed. You may need to add 2 minutes to the baking time.
Categorized as: American, Cookies, Desserts, Freezer-Friendly, Halloween, Holiday Cookies, Kid-Friendly, Nut-Free, Vegetarian, White Chocolate Cookies
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My new favorite cookie! I can’t believe how many compliments I get on these every time I make them. One helpful hint: The first couple of times I made them, the dough was perfect. This time I used Trader Joe’s pumpkin and I think it’s wetter than Libby’s. The dough is pretty sticky (even after dabbing with paper towels). Still delicious, but next time I’ll stick with Libby’s.
Thanks for the review, so glad you enjoy them! Yes different brands will have different pumpkin puree, glad you found the one you love!
I made these as a Halloween treat for coworkers this week, and I have to say I’ve never had as many compliments on a cookie recipe in my life! Absolutely delicious. My new favorite recipe!
And, I didn’t think snickerdoodles could get better?! I was wrong! These are my favorite fall cookie!
Soft and chewy, and I love the white chocolate. I’ll be making these all fall long.
My kids LOVED these so much and I have a feeling I’ll have to make them again, even when pumpkin season is over. Haha!
I make these every fall. Definitely one of my favorite cookie recipes. I’ve found it only uses about half of what is called for for the sugar rolling mixture for one batch. Since it uses about half a can of pumpkin and half a bag of white chocolate chips, I usually just make two batches. Very soft and moist. No issues at high altitude (5000 feet).
Thanks for your comment and tips Nicole! I’m so happy to hear you may them every fall!
I have made this for a few years and it is great
I’m so glad you have enjoyed them! Thanks for leaving a comment and review Jim!