White Chocolate Pumpkin Snickerdoodles Recipe

Fall is here, and it’s time to start embracing all things pumpkin! These White Chocolate Pumpkin Snickerdoodles are the ultimate cozy treat to welcome the cooler weather. Soft, spiced, and loaded with creamy white chocolate, they bring all the flavors you love in a warm, chewy cookie that practically melts in your mouth. They’re also ridiculously easy to make, which makes them perfect for a last-minute dessert or a weekend baking project with family.

I first stumbled across this recipe while trying to blend my love for classic snickerdoodles with my fall obsession: pumpkin spice. And let me tell you, it was a match made in cookie heaven. There’s something magical about the combination of pumpkin and white chocolate—smooth and sweet with just a hint of that spiced warmth we crave this time of year. Grab your baking sheet and let’s get into it!

this RECIPE

A little pumpkin cookie nostalgia

Growing up, pumpkin desserts weren’t really a thing in my family, but snickerdoodles? Oh, those were a constant. My mom and I would make batch after batch of snickerdoodles, filling the house with the comforting scent of cinnamon. Years later, when I became slightly obsessed with all things pumpkin, I wondered if I could somehow combine the two. Enter: the White Chocolate Pumpkin Snickerdoodle. This cookie brings back all those happy, flour-covered memories, with a delightful twist. Plus, the white chocolate gives it a creamy sweetness that plays beautifully with the warm spices.

Why pumpkin and white chocolate are a winning combo

The combination of pumpkin and white chocolate isn’t as common as pumpkin and dark chocolate, but it really deserves more love. White chocolate has a sweet, almost vanilla-like flavor that doesn’t overpower the pumpkin—it complements it. Pumpkin, on the other hand, adds moisture and richness to the cookie dough, creating a soft, chewy texture that’s irresistible. And with the cinnamon-sugar coating, each bite is a warm, spiced hug in cookie form.

Let’s talk ingredients: What makes these cookies so special

• Salted Butter: The base of any great cookie. Using salted butter helps to balance the sweetness in these cookies. If you only have unsalted butter, just add a pinch more salt.
• Light Brown Sugar & Granulated Sugar: The brown sugar adds a bit of molasses-like richness and chewiness, while granulated sugar keeps things sweet and light.
• Pumpkin Puree: This is the secret to keeping the cookies soft and adding that signature pumpkin flavor. Make sure you’re using pure pumpkin puree, not pumpkin pie filling, which has added sugars and spices.
• Pumpkin Spice Pudding Mix: This might be the most unusual ingredient here, but trust me, it’s key. The pudding mix adds both flavor and a wonderfully soft texture. If you can’t find pumpkin spice pudding mix, vanilla pudding mix with an extra dash of pumpkin pie spice will do the trick!
• White Chocolate Chips: These little gems add a creamy sweetness that complements the spiced pumpkin dough. Feel free to add a little extra if you’re a white chocolate lover.
• Cinnamon Sugar Topping: A sprinkle of cinnamon-sugar on top makes these cookies truly snickerdoodle-like. It’s a small detail that makes a big difference.

Essential kitchen gear: What you’ll need (and substitutes that work)

To make these cookies, you don’t need any fancy equipment, but a few tools will make your life easier.

1. Stand Mixer or Hand Mixer: Creaming butter and sugar is key to the texture of these cookies, and a mixer makes it quick work. If you don’t have one, a sturdy whisk and some elbow grease will do!
2. Baking Sheets: Large baking sheets lined with parchment paper are ideal. Parchment prevents sticking and makes for easy cleanup. You can also use silicone baking mats if you have them.
3. Cookie Scoop: A cookie scoop (about 1.5 tablespoons) helps keep all your cookies the same size, so they bake evenly. In a pinch, a tablespoon measure works too.
4. Mixing Bowls: You’ll need at least two—one for the wet ingredients and one for the dry ingredients.

Step-by-step: Making these White Chocolate Pumpkin Snickerdoodles

1. Preheat the Oven: Set your oven to 375°F (190°C). Line two large baking sheets with parchment paper and set them aside.
2. Cream the Butter and Sugars: In a stand mixer, beat the softened butter with both the brown sugar and granulated sugar. Beat on medium-high until it’s fluffy and pale, about 2-3 minutes. This step is crucial—it adds air to the dough, giving you a softer, lighter cookie.
3. Add Wet Ingredients: Mix in the egg until just combined, then add the pumpkin puree and vanilla. Don’t overmix here! Overworking the dough can lead to dense cookies.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt.
5. Mix It All Together: Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix until just combined—overmixing can make the cookies tough. Stir in the white chocolate chips by hand for even distribution.
6. Scoop the Dough: Use a standard cookie scoop or tablespoon to scoop out the dough onto your prepared baking sheets. Space them about 2 inches apart.
7. Top with Cinnamon Sugar: Sprinkle a pinch of the cinnamon-sugar mixture over each cookie dough ball. This gives them that classic snickerdoodle flavor with a pumpkin twist.
8. Bake: Pop the baking sheets into the oven and bake for 10 minutes. The cookies should be slightly under-baked when you take them out, as they’ll continue to set on the baking sheet. This ensures a soft, chewy texture.
9. Cool and Enjoy: Let the cookies cool directly on the baking sheets before transferring to a wire rack. This helps them firm up a bit without becoming crispy.

Variations and twists: Make these cookies your own

1. Gluten-Free: Swap the all-purpose flour for a 1-to-1 gluten-free baking blend. The texture might be a tad softer, but they’ll still be delicious.
2. Vegan Option: Use a vegan butter substitute, and replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). You can also use dairy-free white chocolate chips.
3. Dark Chocolate Chips: If white chocolate isn’t your thing, dark chocolate chips or semi-sweet chocolate chips are fantastic here. The slight bitterness of dark chocolate contrasts nicely with the sweet, spiced dough.
4. Add Nuts: Pecans or walnuts add a bit of crunch and work well with the pumpkin flavor. Just fold in about 1/2 cup of chopped nuts along with the white chocolate chips.
5. Extra Spices: Feeling adventurous? Add a dash of ground ginger or nutmeg to the dry ingredients for a little extra warmth.

Serving suggestions: Perfect for fall gatherings

These cookies look adorable piled onto a plate with a few cinnamon sticks or scattered pumpkin seeds around for decoration. They’re ideal for a cozy dessert spread alongside other fall treats, like caramel apples or mini pumpkin pies. For a truly autumnal vibe, pair them with a cup of hot cider or a pumpkin-spice latte. These are also perfect as an after-dinner treat, served with a scoop of vanilla ice cream.

Drink pairings to complete the experience

• Hot Apple Cider: The spiced warmth of apple cider is a lovely match for the cinnamon and pumpkin flavors.
• Pumpkin Spice Latte: Go all-in on the pumpkin experience with a PSL on the side. The creamy coffee flavor complements the white chocolate.
• Chai Tea: If you want something less sweet, chai tea’s bold spices play nicely with the subtle pumpkin flavor in the cookies.

Storing and reheating tips

Store any leftover cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, they freeze well! Just place them in a single layer in a zip-top bag and freeze for up to 3 months. To enjoy frozen cookies, let them thaw at room temperature, or microwave for about 15 seconds if you want them warm and soft.

Scaling up or down

This recipe makes about 24 cookies, but it’s easily halved if you just want a small batch. Or, if you’re baking for a crowd, you can double it without any issues. Just make sure you’re working in batches and not overcrowding your baking sheets—give each cookie room to spread.

FAQs

1. Can I use pumpkin pie filling instead of pumpkin puree?
No, pumpkin pie filling has added spices and sweeteners that could mess with the flavor and texture. Stick with pure pumpkin puree.

2. Can I make these cookies ahead of time?
Absolutely! You can make the dough ahead and chill it in the fridge for up to 2 days before baking. Just scoop and bake when you’re ready.

3. Why did my cookies come out flat?
If your cookies spread too much, it could be due to overly warm butter. Make sure your butter is just softened, not melted, before you start.

4. Can I skip the pudding mix?
The pudding mix adds extra softness and a hint of spice, but if you can’t find it, the cookies will still turn out fine. You may just need to add a bit more pumpkin pie spice.

5. How do I keep these cookies chewy?
Undercooking slightly and letting the cookies cool on the baking sheet helps keep them soft and chewy. Also, store them in an airtight container to prevent them from drying out.

Get baking!

These White Chocolate Pumpkin Snickerdoodles are everything you want in a fall treat: soft, chewy, and loaded with warm spices. They’re easy enough for a weeknight treat but festive enough for a holiday gathering. So gather up your ingredients, preheat that oven, and get ready to fill your kitchen with the coziest fall scents. Happy baking!

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