Fluffy White Chocolate Pumpkin Snickerdoodles Recipe

Chilly autumn evenings call for warm, comforting white chocolate pumpkin snickerdoodles that fill your kitchen with sweet, spicy aromas.

These delightful cookies blend classic snickerdoodle warmth with rich pumpkin flavors and creamy white chocolate chunks.

Cinnamon and nutmeg dance through each soft, pillowy bite, creating a seasonal treat that feels like a warm hug.

The crisp edges and tender center make these cookies irresistibly moreish.

Subtle pumpkin undertones complement the classic cinnamon-sugar coating, elevating this traditional favorite.

Simple ingredients and easy steps mean you can whip up these delectable cookies in no time.

Bake a batch and watch them disappear faster than falling autumn leaves.

Perks of White Chocolate Pumpkin Snickerdoodles

• These white chocolate pumpkin snickerdoodles capture the essence of autumn with their warm spices and comforting flavors, making them a perfect treat for fall gatherings.
• The recipe is incredibly straightforward, requiring basic baking skills and minimal technical expertise, which means both novice and experienced bakers can whip up these delicious cookies with confidence.
• The combination of white chocolate, pumpkin, and classic snickerdoodle spices creates a unique and mouthwatering cookie that elevates the traditional snickerdoodle to a whole new level of deliciousness.
• With simple ingredients and a straightforward mixing method, these cookies come together quickly, allowing you to satisfy your sweet tooth without spending hours in the kitchen.

What You Need for Pumpkin Snickerdoodles

• Butter: A rich, creamy base that provides flavor and helps create a soft cookie texture.
• Light Brown Sugar, Granulated Sugar: Sweet ingredients that add moisture and contribute to the cookie's golden color and caramelized flavor.
• Egg: Binds the ingredients together and adds structure to the cookie.
• Pumpkin Puree: Brings moisture and classic autumn flavor to the cookies.

• All-Purpose Flour: The primary structural component that gives the cookies their shape and texture.
• Baking Soda: Helps the cookies rise and spread during baking.
• Pumpkin Spice Pudding Mix: Adds extra flavor and helps enhance the pumpkin profile of the cookies.
• Cinnamon, Pumpkin Pie Spice: Warm spices that provide a classic fall flavor and aroma.
• Salt: Balances the sweetness and enhances overall flavor.

• White Chocolate Chips: Adds creamy sweetness and texture to the cookies.
• Vanilla Extract: Provides depth and enhances the overall flavor profile.
• Granulated Sugar, Ground Cinnamon: Create a classic snickerdoodle-style coating that adds extra sweetness and spice to the cookie exterior.

Making White Chocolate Pumpkin Cookies

Step 1: Prepare Baking Station

Preheat the oven to 375°F.

Cover two large baking sheets with parchment paper, ensuring a smooth non-stick surface for your cookies.

Step 2: Create Creamy Base

Combine softened butter, light brown sugar, and granulated sugar in a stand mixer.

Blend on medium speed until the mixture becomes fluffy and pale, typically taking 2-3 minutes.

Step 3: Incorporate Wet Ingredients

Add egg and beat until integrated.

• Pumpkin puree
• Vanilla extract

Blend smoothly without overmixing to maintain cookie texture.

Step 4: Mix Dry Components

• Flour
• Baking soda
• Pumpkin spice pudding mix
• Cinnamon
• Pumpkin pie spice
• Salt

Ensure even distribution for consistent flavor.

Step 5: Combine Mixtures

Gradually add dry ingredients to wet mixture, mixing on low speed.

Stop when no flour patches remain.

Gently fold white chocolate chips throughout the dough.

Step 6: Shape Cookie Dough

Use a cookie scoop to portion dough into 1.5 tablespoon balls.

Place on prepared baking sheets with spacing to allow spreading.

Step 7: Apply Cinnamon-Sugar Topping

Mix granulated sugar and ground cinnamon.

Sprinkle pinch over each cookie dough ball for classic snickerdoodle texture and sweetness.

Step 8: Bake and Cool

Bake for 10 minutes until edges turn golden.

Centers will appear soft but will firm while cooling.

Let cookies rest on baking sheets briefly before transferring to wire rack.

Snickerdoodle Success Tips

• Achieve the right butter consistency by leaving it out at room temperature for 30-45 minutes, ensuring smooth and creamy mixing without melting.
• Don't overmix the dough after adding dry ingredients, as this can develop excess gluten and create tough, dry cookies.
• Use high-quality, pure pumpkin puree and consider adding an extra 1/2 teaspoon of pumpkin pie spice for a more intense seasonal taste.
• Fold white chocolate chips gently with a spatula to ensure even spread throughout the cookie dough without breaking the chips.
• Remove cookies when edges are just golden and centers look slightly underbaked, as they'll continue firming up while cooling on the baking sheet.

Storing and Reheating Pumpkin Snickerdoodles

• Store cookies in an airtight container lined with parchment paper between layers. Keep fresh for up to 5 days in the refrigerator, maintaining their soft texture and flavor.
• Scoop cookie dough into balls, place on baking sheet, freeze until solid, then transfer to freezer bag. Freeze raw dough for 2-3 months. Bake directly from frozen state, adding 1-2 extra minutes to baking time.
• Wrap individual cookies in plastic wrap, place in freezer-safe container. Freeze baked cookies up to 3 months. Thaw at room temperature for 30 minutes before enjoying.
• Warm cookies in microwave for 10-15 seconds or place in 300°F oven for 3-5 minutes to restore original soft, fresh-baked texture. Avoid overheating to prevent drying out.

Pairing Suggestions for Snickerdoodles

• Spice Up Your Sip: Craft a warm chai latte that echoes the cookies' rich pumpkin spice profile, creating a harmonious blend of creamy sweetness and comforting spices.
• Complement with Cream: Serve alongside a scoop of cinnamon ice cream, which will enhance the cookie's warmth and provide a delightful temperature contrast.
• Wine Wonderland: Select a late-harvest Riesling with its subtle sweetness and slight acidity to balance the white chocolate's richness and the cookie's spiced undertones.
• Afternoon Tea Delight: Match with a fragrant Earl Grey tea, whose bergamot notes will beautifully highlight the cookie's complex flavor landscape.

Different Styles of Pumpkin Snickerdoodles

• Gluten-Free Pumpkin Snickerdoodles: Replace regular flour with a gluten-free all-purpose flour blend, ensuring the texture remains soft and chewy while accommodating those with wheat sensitivities.
• Vegan White Chocolate Pumpkin Cookies: Substitute butter with coconut oil, use a flax egg instead of regular egg, and select dairy-free white chocolate chips to create a plant-based version of this delightful treat.
• Low-Sugar Autumn Cookies: Swap granulated and brown sugars with monk fruit sweetener or stevia, reducing overall sugar content while maintaining the rich, warm flavors of pumpkin and cinnamon.
• Keto-Friendly Spiced Cookies: Use almond flour instead of wheat flour, replace sugar with erythritol, and incorporate sugar-free white chocolate chips to craft a low-carb version that fits ketogenic dietary requirements.

FAQs

• Can I make these cookies without pumpkin spice pudding mix?

The pudding mix adds unique flavor, but you can substitute with an extra 2 tablespoons of flour and 1 teaspoon of pumpkin pie spice to maintain moisture and taste.

• How do I prevent my cookies from spreading too much?

Chill the dough for 30 minutes before baking. Cold dough helps cookies maintain their shape and prevents excessive spreading during baking.

• Are white chocolate chips necessary for this recipe?

While white chocolate chips add richness, you can swap them with regular chocolate chips or butterscotch chips for a different flavor profile. If you prefer, you can also omit them entirely.

• Can I use salted butter instead of unsalted butter?

Yes, but reduce or eliminate the added salt in the recipe. Salted butter might slightly alter the overall taste of the cookies, so adjust seasoning accordingly.

White Chocolate Pumpkin Snickerdoodles Recipe

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 11 reviews

• Total Time: 25 minutes
• Yield: 24 1x

Print Recipe

Pin Recipe

Description

Seasonal magic sparkles in these white chocolate pumpkin snickerdoodles, blending autumn’s warmth with sweet indulgence. Spiced cookies promise comfort and joy for cookie enthusiasts seeking a delightful twist on classic snickerdoodles.

---

Ingredients

Scale 1x2x3x

Wet Ingredients:

• 1 cup (227 grams) salted butter, room temperature
• 1 cup (200 grams) light brown sugar
• 1/2 cup (100 grams) granulated sugar
• 1 large egg
• 1/4 cup (60 grams) pumpkin puree
• 1 teaspoon vanilla extract

Dry Ingredients:

• 2 1/2 cups (313 grams) all-purpose flour
• 1 teaspoon baking soda
• 1 box (85 grams) pumpkin spice instant pudding mix
• 1 teaspoon ground cinnamon
• 1 teaspoon pumpkin pie spice
• 1/4 teaspoon salt

Mix-ins and Topping:

• 1 cup (170 grams) white chocolate chips
• 2 tablespoons (25 grams) granulated sugar (for topping)
• 1 teaspoon ground cinnamon (for topping)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the oven at 375°F and arrange parchment paper on two large baking sheets to prevent cookie adhesion.
2. Utilize a stand mixer to blend softened butter, light brown sugar, and granulated sugar until achieving a fluffy, pale texture, approximately 2-3 minutes on medium speed.
3. Incorporate egg and mix briefly, then add pumpkin puree and vanilla extract, blending smoothly without excessive agitation.
4. In a separate bowl, thoroughly whisk flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt to ensure uniform flavor distribution.
5. Gradually integrate dry ingredients into wet mixture using low-speed mixing, halting immediately when flour disappears. Gently fold white chocolate chips throughout the dough.
6. Employ a cookie scoop to portion dough onto prepared sheets, allowing sufficient spacing for minimal spreading. Each portion should measure approximately 1.5 tablespoons.
7. Create a cinnamon-sugar topping by combining granulated sugar and ground cinnamon. Delicately sprinkle over each dough ball to enhance flavor and achieve classic snickerdoodle texture.
8. Bake for 10 minutes until edges turn golden and centers remain slightly soft. Allow cookies to rest on baking sheets momentarily before transferring to a wire rack for complete cooling.

Notes

• Chill the dough for 30 minutes before baking to help cookies maintain their shape and prevent excessive spreading during baking.
• Pat the pumpkin puree with paper towels to remove excess liquid, ensuring your cookies don’t become too soft or cake-like.
• Roughly chop high-quality white chocolate bars instead of using chips for more luxurious texture and uneven chocolate pockets.
• Substitute gluten-free flour blend and use dairy-free butter alternatives to make these cookies suitable for different dietary needs without compromising taste.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 190
• Sugar: 10 g
• Sodium: 120 mg
• Fat: 8 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 30 mg