White Chocolate Pumpkin Snickerdoodles

Soft cookies, warm spice, perfect indulgence. These pumpkin snickerdoodles stay chewy in the center, with a golden edge and a cozy cinnamon-sugar coating. The creamy bites of white chocolate add sweetness that pairs beautifully with the pumpkin. No tricks here, just a fall classic upgraded with a little twist.

The first time they came out of the oven, the smell alone had everyone hovering, waiting for a taste. Silence followed, only the sound of bites being enjoyed.

Why You’ll Love This Recipe

What makes these white chocolate pumpkin snickerdoodles stand out is the comforting mix of flavors and textures:

Chewy pumpkin base: Soft and moist with just the right amount of spice.

Cinnamon sugar coating: A crisp outer layer that adds sweetness and crunch.

Creamy white chocolate: Melty pockets of smooth, rich flavor in every bite.

Fall flavor classic: Pumpkin spice warmth baked into every cookie.

Easy to make: Simple steps that lead to bakery-level cookies at home.

For more flair, roll them twice in cinnamon sugar for extra crunch, add chopped pecans for nuttiness, or drizzle melted white chocolate on top for a bakery-style finish.

Save

Ingredients

For the Snickerdoodles:

• ½ cup unsalted butter, softened
• ½ cup light brown sugar
• ½ cup granulated sugar
• ⅓ cup pumpkin purée
• 1 large egg yolk
• 1 tsp vanilla extract
• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp cream of tartar
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup white chocolate chips

For the Cinnamon-Sugar Coating:

• ¼ cup granulated sugar
• 1 ½ tsp ground cinnamon

Optional Toppings:

• Extra melted white chocolate drizzle
• Chopped pecans or walnuts

Step-by-Step Instructions

1. Make the Dough

In a large bowl, cream butter, brown sugar, and granulated sugar until fluffy. Mix in pumpkin purée, egg yolk, and vanilla extract until smooth.

2. Combine Dry Ingredients

Whisk flour, baking soda, cream of tartar, cinnamon, nutmeg, ginger, cloves, and salt in a separate bowl. Slowly fold into the wet mixture until combined. Stir in white chocolate chips.

3. Chill the Dough

Cover and refrigerate the dough for 30 minutes to firm up, which helps prevent spreading.

4. Roll and Coat

Preheat oven to 350°F (175°C). Scoop tablespoon-sized dough balls, roll in the cinnamon-sugar mix, and place on a parchment-lined baking sheet.

5. Bake and Cool

Bake for 10 to 12 minutes, until edges turn golden but centers remain soft. Let cookies rest on the sheet for a few minutes before moving to a rack.

6. Serve and Enjoy

Enjoy them warm or cooled, and add an optional drizzle of melted white chocolate for a festive finish.

Tips & Variations

• Extra chewy: Chill the dough longer for thicker cookies.
• Flavor kick: Add pumpkin pie spice for a stronger seasonal flavor.
• Mix-ins: Fold in chopped nuts or dried cranberries for texture.
• Bakery touch: Double roll in cinnamon sugar before baking for more crunch.

Serving Suggestions

Serve these cookies warm with a glass of milk, spiced latte, or hot cider. They also pair beautifully with vanilla ice cream for a fall-inspired dessert. Pack them in a festive tin for gifting or share them fresh for gatherings.

Final Thoughts

These white chocolate pumpkin snickerdoodles capture fall in every bite, with cozy spice, sweet crunch, and melty chocolate. They’re simple to bake, quick to share, and always gone faster than you expect.