White Chocolate Pumpkin Snickerdoodles Recipe

There is something absolutely magical about White Chocolate Pumpkin Snickerdoodles that makes fall feel warmer and cozier in every bite. These cookies blend the soft, cakey texture of classic snickerdoodles with the rich, creamy sweetness of white chocolate and the seasonal charm of pumpkin and warming spices. Each cookie is a delightful dance of cinnamon sugar on the outside and luscious pumpkin-studded dough on the inside. If you’re looking for a recipe that feels like a hug in cookie form, this one is a total game changer and destined to become your new seasonal favorite.

Ingredients You’ll Need

Gathering your ingredients for White Chocolate Pumpkin Snickerdoodles is a breeze because each one plays a crucial role in building layers of flavor and texture. From the creamy butter base to the cozy pumpkin spices, every element is essential for that perfect balance.

• 1 cup salted butter, room temperature: Creates a soft, rich dough with a perfect buttery flavor.
• 1 cup light brown sugar: Adds moistness and caramel-like sweetness that deepens the cookie flavor.
• 1/2 cup granulated sugar: Balances the sweetness and helps form that classic snickerdoodle crust.
• 1 large egg: Binds everything together and adds moisture for tender cookies.
• 1/4 cup pumpkin puree: Brings natural pumpkin flavor plus a moist, chewy texture.
• 1 teaspoon vanilla extract: Enhances the sweetness and rounds out the flavors.
• 2 ½ cups all-purpose flour: The structure that holds all those flavors together perfectly.
• 1 teaspoon baking soda: Gives a subtle lift and helps create a soft cookie crumb.
• 1 box (3 ounces) pumpkin spice instant pudding mix: Adds spice, moisture, and that unbeatable chewy texture.
• 1 teaspoon ground cinnamon: Gives that classic snickerdoodle cinnamon kick.
• 1 teaspoon pumpkin pie spice: Brings warm, seasonal notes that make these cookies unmistakably autumnal.
• 1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
• 1 cup white chocolate chips: Melts into creamy pockets of sweetness throughout every cookie.
• TOPPING: 2 tablespoons granulated sugar + 1 teaspoon ground cinnamon: This simple cinnamon sugar mix is the iconic snickerdoodle finishing touch.

How to Make White Chocolate Pumpkin Snickerdoodles

Step 1: Prepare for baking

Start by preheating your oven to 375°F. Line two large baking sheets with parchment paper. This little prep step ensures your cookies bake evenly and release easily once they’re perfectly golden and soft.

Step 2: Cream the butter and sugars

In the bowl of your stand mixer, beat together the softened salted butter, light brown sugar, and granulated sugar until creamy and smooth. This process is crucial because it aerates the butter and infuses the dough with sweet, buttery goodness that melts in your mouth.

Step 3: Add the egg, pumpkin, and vanilla

Next, incorporate the egg, mixing just until combined. Then stir in the pumpkin puree and vanilla extract, which bring a burst of moistness and those classic autumn flavors that define these white chocolate pumpkin snickerdoodles.

Step 4: Combine the dry ingredients

In a separate bowl, whisk together the flour, baking soda, pumpkin spice instant pudding mix, cinnamon, pumpkin pie spice, and salt. This spice-packed dry mix is the backbone of your cookies’ flavor and texture.

Step 5: Bring it all together

Gradually add the dry ingredients to your wet mixture, stirring until just combined so the cookies stay tender. Then fold in the white chocolate chips for those sweet, melty bursts of creamy delight in every bite.

Step 6: Scoop and top

Using a standard cookie scoop, place generous mounds of dough onto the prepared baking sheets, spacing them well apart. Sprinkle each mound with a pinch of your cinnamon sugar topping. This simple step ensures every cookie has that signature snickerdoodle sparkle and flavor.

Step 7: Bake and cool

Bake for 10 minutes until the cookies are set but still soft in the center. Once out of the oven, let them cool on the baking sheets to retain their chewy texture and prevent them from drying out.

How to Serve White Chocolate Pumpkin Snickerdoodles

Garnishes

Enhance your snickerdoodles by drizzling melted white chocolate over the top or sprinkling a little extra cinnamon sugar just before serving. A light dusting of powdered sugar also looks lovely and adds a gentle sweetness.

Side Dishes

Pair your White Chocolate Pumpkin Snickerdoodles with a hot cup of chai tea, rich coffee, or a creamy pumpkin spice latte. They also taste fantastic alongside a scoop of vanilla ice cream for a decadent dessert twist.

Creative Ways to Present

Arrange these cookies in a festive fall-themed basket for a charming gift or party platter. For a show-stopping dessert, stack them with layers of whipped cream and caramel drizzle to create a quick cookie trifle.

Make Ahead and Storage

Storing Leftovers

Store leftover cookies in an airtight container at room temperature for up to 3 days to keep them soft and flavorful. To preserve the cinnamony crispness on top, separate layers with parchment paper.

Freezing

You can freeze baked White Chocolate Pumpkin Snickerdoodles by placing them in a single layer on a baking sheet until firm, then transferring to a freezer-safe bag or container for up to 3 months. Alternatively, freeze the dough balls before baking for fresh cookies whenever you want.

Reheating

To restore that just-baked warmth, microwave cookies for about 10 seconds or warm briefly in a 300°F oven for 5 minutes. This brings the white chocolate back to that melting state and revives the pumpkin spice aroma.

FAQs

Can I use canned pumpkin or fresh pumpkin puree?

Canned pumpkin puree is perfect for this recipe because of its consistent texture and moisture. If you have fresh pumpkin puree, make sure it’s cooked and pureed to a smooth consistency before adding; otherwise, canned works best for reliable results.

What if I don’t have pumpkin spice pudding mix?

If you can’t find pumpkin spice pudding mix, you can substitute homemade pudding mix or add extra pumpkin pie spice to the dough. The pudding mix helps create a chewy texture, so skipping it might result in slightly different consistency.

Can I swap the white chocolate chips for regular chocolate chips?

Absolutely! Regular or semi-sweet chocolate chips will add a more traditional chocolate flavor, but white chocolate pairs so beautifully with pumpkin’s sweetness and spice. Try both and see which you love most.

Are these cookies cakey or chewy?

Thanks to the pudding mix and pumpkin puree, these snickerdoodles have a wonderful chewy, cakey texture that strikes the perfect balance—soft enough to melt in your mouth yet sturdy enough to hold their shape.

What’s the best way to keep cookies soft for longer?

Store them in an airtight container with a slice of bread or a small apple wedge. The moisture helps keep the cookies soft without making them soggy. Enjoy within a few days for best texture and flavor.

Final Thoughts

There is no better way to welcome fall than with a batch of White Chocolate Pumpkin Snickerdoodles fresh from your oven. Their irresistible combination of cozy pumpkin spice, sweet white chocolate, and that classic cinnamon sugar crunch will make you want to bake them again and again. Trust me, your friends and family will be asking for the recipe long after the last crumb disappears. So preheat that oven and get ready for your new favorite autumn treat!

Print