Name: White Chocolate Pumpkin Snickerdoodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: american
Ingredients: For the Cookies:; 1 cup salted butter, room temperature; 1 cup light brown sugar; ½ cup granulated sugar; 1 large egg; ¼ cup pumpkin puree (canned or fresh); 1 teaspoon vanilla extract; 2 ½ cups all-purpose flour (or gluten-free flour blend); 1 teaspoon baking soda; 1 box (3 oz) pumpkin spice instant pudding mix (optional); 1 teaspoon ground cinnamon; 1 teaspoon pumpkin pie spice; ¼ teaspoon salt; 1 cup white chocolate chips (or dark/milk chocolate chips); For the Topping:; 2 tablespoons granulated sugar; 1 teaspoon ground cinnamon

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If you’re searching for the ultimate fall cookie, look no further than these White Chocolate Pumpkin Snickerdoodles. Soft, tender, and packed with pumpkin flavor, these cookies are swirled with warm spices and studded with sweet white chocolate chips. They’re perfect for cozy afternoons, holiday gatherings, or just a sweet treat with a cup of coffee.

White Chocolate Pumpkin Snickerdoodles

Why You’ll Love This Recipe

These cookies are a little different from your traditional snickerdoodles. The pumpkin puree keeps them soft and moist, while the pumpkin spice pudding mix enhances the flavor and texture without any extra effort. White chocolate adds the perfect sweet balance, melting slightly in each bite. This recipe is easy to make, comes together in a single bowl, and produces a generous batch—perfect for sharing or freezing for later.

Ingredients

Tip: you’ll find full ingredients and measurements in the recipe card below

1 cup salted butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg
¼ cup pumpkin puree
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 box (3 oz) pumpkin spice instant pudding mix
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup white chocolate chips

Topping:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Instructions

Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper.

In a stand mixer, beat together the butter, brown sugar, and granulated sugar until creamy. Add the egg and beat until just combined, then mix in the pumpkin puree and vanilla extract.

In a separate bowl, whisk together flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the white chocolate chips.

Using a cookie scoop, portion the dough onto the prepared baking sheets. Combine the sugar and cinnamon for the topping, and sprinkle a pinch over each cookie dough ball.

Bake for 10 minutes, or until the edges are set but the centers remain soft. Allow cookies to cool on the baking sheets before transferring them to a wire rack.

Variations

Add chopped pecans or walnuts for a nutty crunch.
Swap white chocolate chips for dark or milk chocolate for a richer flavor.
For extra pumpkin flavor, sprinkle a pinch of pumpkin pie spice on top before baking.
Make a vegan version using dairy-free butter, egg replacer, and dairy-free white chocolate chips.

Heating and Storage

Store cookies in an airtight container at room temperature for up to 5 days. To reheat, place in a warm oven for 3-5 minutes or microwave for 10-15 seconds. Cookie dough can be stored in the refrigerator for 24 hours before baking, or frozen for up to 2 months.

Frequently Asked Questions

Can I use canned pumpkin puree?

Yes, canned pumpkin puree works perfectly in this recipe. Just make sure it’s pure pumpkin, not pumpkin pie filling.

Can I make these cookies gluten-free?

Yes, swap the all-purpose flour for a gluten-free flour blend. Keep in mind texture may vary slightly.

Do I have to use the pumpkin spice pudding mix?

While optional, the pudding mix adds moisture and enhances flavor, making the cookies extra soft.

Can I use dark or milk chocolate instead of white chocolate?

Absolutely. Dark or milk chocolate chips can be used depending on your preference.

How do I prevent cookies from spreading too much?

Chill the dough for 15-20 minutes before baking. This helps them keep their shape.

Can I freeze the baked cookies?

Yes, baked cookies can be frozen in an airtight container for up to 2 months. Thaw at room temperature before serving.

How long do cookies stay soft?

Stored at room temperature in an airtight container, they stay soft for about 5 days.

Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 24 hours before baking to enhance flavor.

Can I use a different sweetener?

Yes, brown sugar or coconut sugar can be used. Adjust sweetness to taste.

Are these cookies suitable for holiday gifting?

Definitely. They’re festive, flavorful, and transport well for gifting.

Conclusion

White Chocolate Pumpkin Snickerdoodles are a cozy, indulgent treat that captures the essence of fall in every bite. With soft, pumpkin-spiced dough and sweet pockets of white chocolate, they’re sure to become a seasonal favorite. Whether baking for yourself, family, or friends, this recipe is easy, flavorful, and impossible to resist.