These White Chocolate Pumpkin Snickerdoodles are the perfect cozy treat for fall! Combining the classic snickerdoodle flavor with the warmth of pumpkin spice and creamy white chocolate, these cookies are a delightful twist on a beloved favorite. The soft, chewy texture, combined with a sprinkle of cinnamon sugar on top, makes them truly irresistible. Great for a cozy evening at home, a holiday gathering, or as a sweet gift for friends and family, these cookies will bring smiles to everyone’s faces. Plus, they are quick and easy to whip up with simple ingredients you probably already have in your kitchen. With just the right balance of sweetness and spice, these cookies are sure to become a staple in your fall baking routine.

Why make this recipe

White Chocolate Pumpkin Snickerdoodles are a perfect way to embrace the flavors of autumn. The combination of pumpkin and warm spices makes these cookies comforting and inviting. Adding white chocolate chips gives the cookies a sweet creaminess that balances well with the spices. Not only are they delicious, but they are also easy to make, requiring minimal effort for maximum enjoyment. Whether you’re making them for a holiday celebration, a cozy night in, or simply to satisfy your sweet tooth, these cookies promise to deliver on flavor and fun.

How to make White Chocolate Pumpkin Snickerdoodles

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

Directions

Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper. In the bowl of a stand-mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy. Add the egg, beat until just combined, then add the pumpkin and vanilla. In a separate, medium bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet mixture, mixing until just combined. Stir in the white chocolate chips. Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets. For the topping, sprinkle a pinch of the cinnamon sugar mixture over each cookie dough ball. Place in the oven and bake for 10 minutes. Remove from oven and let cookies cool right on the baking sheets before serving. Enjoy!

How to serve White Chocolate Pumpkin Snickerdoodles

These cookies are best served warm, right out of the oven, allowing the chocolate to be slightly melty. You can pair them with a glass of milk, a warm cup of coffee, or even a cozy hot chocolate. They make a great dessert after dinner or a tasty snack during the day. For a festive touch, add some whipped cream on top if serving for a special occasion!

How to store White Chocolate Pumpkin Snickerdoodles

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, you can freeze the baked cookies. Just place them in a freezer-safe bag or container. They can be enjoyed for up to three months! When ready to eat, simply thaw at room temperature for a few minutes.

Tips to make White Chocolate Pumpkin Snickerdoodles

1. Ensure the butter is at room temperature for easy mixing.
2. Don’t overmix the dough; mix until just combined for the best texture.
3. Add more white chocolate chips if you prefer a sweeter cookie!
4. Use fresh pumpkin puree for a richer flavor.
5. Experiment with different spices, like nutmeg, to create your own twist.

Variation

You can easily switch up this recipe by using dark chocolate or milk chocolate chips instead of white chocolate for a different flavor profile. You could also try adding nuts like pecans or walnuts for extra crunch. For a more traditional snickerdoodle, consider leaving out the pumpkin and spices and just using the classic snickerdoodle base with cinnamon.

FAQs

1. Can I use canned pumpkin instead of fresh?
   Yes! Canned pumpkin puree works perfectly for this recipe.

2. How do I know when the cookies are done?
   The edges should be lightly golden, but the centers may still look soft.

3. Can I use a different kind of pudding mix?
   Yes! You can try butterscotch or vanilla if you prefer.

4. What if I don’t have pumpkin pie spice?
   You can make your own by mixing cinnamon, nutmeg, and ginger.

5. Can these cookies be made gluten-free?
   Yes, by substituting all-purpose flour with a gluten-free flour blend, they can be enjoyed by those with gluten sensitivity!

White Chocolate Pumpkin Snickerdoodles

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful cookies combining classic snickerdoodle flavor with pumpkin spice and creamy white chocolate, perfect for fall.

• Author: Lina Dawson
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat oven to 375 degrees F and line two large baking sheets with parchment paper.
2. In a stand-mixer, beat the softened butter with light brown sugar and granulated sugar until creamy.
3. Add the egg, pumpkin, and vanilla, and mix until just combined.
4. In a medium bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Stir in the white chocolate chips.
7. Scoop dough onto prepared baking sheets and sprinkle cinnamon sugar mixture on top of each dough ball.
8. Bake for 10 minutes and let cool on sheets before serving.

Notes

Best served warm. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

• Serving Size: 2 cookies
• Calories: 180
• Sugar: 12g
• Sodium: 250mg
• Fat: 8g
• Saturated Fat: 4g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

About the Author — Linda Dawson
Linda shares simple, family-friendly desserts with a playful twist — mostly cakes and cookies you can bake on busy days.
👉 Meet Linda and see her favorite recipes