Pumpkin Snickerdoodles with White Chocolate Chips

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  • Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips. All of the best fall flavors in one deliciously baked cookie!

    As soon as fall arrives, give me all the pumpkin recipes! I love the flavor and texture that pumpkin adds to baked goods. Some of my other favorite treats are chocolate chip pumpkin bread, pumpkin scones, pumpkin cheesecake dip and pumpkin cream cheese bread.

    stack of pumpkin snickerdoodles on a white plate with cinnamon sticks

    Pumpkin snickerdoodle cookies

    Today I have another yummy pumpkin recipe for you. These pumpkin snickerdoodles may be my favorite pumpkin recipe yet! I made 3 dozen cookies on Saturday and between friends and family – they were gone by Sunday!

    Snickerdoodles are always one of my top cookie picks, but the fall flavors makes these pumpkin snickerdoodles all the more yummy! The pumpkin puree helps the cookies stay super soft, while the white chocolate chips add the perfect touch of sweetness.

    If you are a pumpkin lover like me, you have GOT to make these pumpkin snickerdoodle cookies this fall. Trust me, you will not be disappointed! They are seriously divine. I cannot wait to make them again and again!

    mixing white chocolate chips into batter for pumpkin snickerdoodles

    How to make pumpkin snickerdoodles

    For this pumpkin snickerdoodle recipe, I took one of my favorite snickerdoodle recipes from the Martha Stewart’s cookbook and added in all my favorite things for fall (pumpkin, nutmeg, cinnamon, pumpkin pie spice). Plus, folding in the white chocolate chips seriously makes them SO good!!

    Step 1: Make the dough

    Combine all of the dry ingredients in a medium bowl and set aside. In a large bowl, cream together butter and sugar. Add in vanilla and egg and mix just until combined. Then add the pumpkin and stir until combined.

    Add the flour mixture to the pumpkin mixture and mix together. Then fold in the white chocolate chips. Cover the bowl with plastic wrap and chill in the fridge for at least 15 minutes.

    rolling pumpkin snickerdoodle cookie dough balls into cinnamon sugar mixture

    Step 2: Roll in cinnamon sugar mixture

    In a small bowl, stir together the remaining sugar, cinnamon and pumpkin spice. Roll the cookie dough into 1-inch balls and then roll the balls into the sugar mixture. Then place the cookies on the baking sheet about two inches apart.

    Step 3: Bake the pumpkin snickerdoodles

    Bake at 350°F for 12-13 minutes, or until edges are lightly golden. Remove from oven and let cookies cool on baking sheet for 1-2 minutes. Then move to a cooling rack to cool completely.

    pumpkin white chocolate chip cookie dough balls on a silpat cookie mat

    Two key baking tips!

    Tip 1: Remove excess water from pumpkin puree 

    When making pumpkin snickerdoodle cookies, 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.

    Tip 2: Refrigerate the dough! 

    Make sure to refrigerate the dough for at least 15 minutes prior to baking. This helps solidify the fat in the dough (i.e. butter) so that when the cookies bake, it takes longer for the butter to melt. This results in less spreading and a thicker texture. You’ll end up with a perfectly sized cookie that’s thick, chewy and soft!

    pumpkin snickerdoodles with white chocolate chips

    What readers are saying about these pumpkin snickerdoodles

    “I have made these 3 times so far and will be making them for a cookie exchange this weekend. I am known as the cookie baker amongst my friends and coworkers and these cookies were labelled as THE BEST EVER by everyone. They are absolutely fantastic!” – Steph 

    “I made these last weekend for “football” Sunday, and I didn’t even get to try one of them. They were gone before half-time. I’m obviously making more today!” – Rene

    “Made them this afternoon. Yummy recipe. Thanks!” – Mel 

    More pumpkin desserts:

    Pumpkin Snickerdoodle Recipe

    Course: Dessert
    Cuisine: American
    Keyword: pumpkin snickerdoodle recipe, Pumpkin snickerdoodles, pumpkin white chocolate chip cookies
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Chill Dough: 15 minutes
    Total Time: 45 minutes
    Servings: 36
    Calories: 156
    Author: Jamielyn Nye
    Soft and chewy pumpkin snickerdoodles loaded with white chocolate chips. All of the best fall flavors in one deliciously baked cookie!

    Ingredients

    Cookies:

    • 1 cup butter , softened (I used salted butter)
    • 1 1/2 cups white sugar
    • 1 egg
    • 3/4 cup pumpkin puree , remove extra moisture with paper towel
    • 1 teaspoon vanilla
    • 2 3/4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon  baking soda
    • 1/2   teaspoon salt
    • 1 1/2 teaspoon  cream of tarter
    • 1/2   teaspoon cinnamon
    • 1/4   teaspoon pumpkin spice
    • 1/4   teaspoon nutmeg
    • 1/8   teaspoon ginger
    • 1 cup white chocolate chips

    Sugar mixture for rolling dough in:

    • 1/2 cup sugar
    • teaspoons cinnamon
    • 1   teaspoon pumpkin spice

    Instructions

    • Preheat oven to 350°F. Line cookie sheets with parchment paper (or silpat mats) or spray with nonstick spray.
    • In a medium-sized bowl, combine all the dry ingredients: flour, baking soda, baking powder, salt, cream of tarter, cinnamon, pumpkin spice, nutmeg and ginger. Set aside.
    • In a large bowl, cream butter and sugar with a mixer. Add in vanilla and egg and mix just until combined. Then add in the pumpkin and stir until combined. Add flour mixture to pumpkin mixture and mix together.
    • Fold in the white chocolate chips and then cover bowl with saran wrap. Place in refrigerator for at least 15 minutes.
    • In a small bowl, mix together the remaining sugar, cinnamon and pumpkin spice. Roll the dough into 1-inch balls and then roll into the sugar mixture. Then place the cookies on the pan about two inches apart.
    • Bake for 12-13 minutes, or until the edges are lightly golden. Remove from oven and allow cookies to cool for 1-2 minutes on the pan. Then place on a cooling rack to cool completely.

    Video

    Nutrition

    Calories: 156kcal | Carbohydrates: 22g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 19mg | Sodium: 121mg | Potassium: 85mg | Sugar: 14g | Vitamin A: 960IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.6mg
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    Happy baking!

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