White Chocolate Pumpkin Snickerdoodles Recipe

If fall had an official cookie, I think it might be these white chocolate pumpkin snickerdoodles. They’re soft, chewy, and bursting with warm spices that scream “cozy sweater weather.” Adding white chocolate to a pumpkin snickerdoodle gives it a unique twist—sweet, creamy, and just a little unexpected. These cookies are like a warm hug on a crisp day, with each bite melting into a blend of pumpkin spice and velvety white chocolate.

I remember making these for the first time on a chilly October afternoon. The smell alone was enough to draw everyone in the house into the kitchen. My kids, who normally prefer classic chocolate chip, couldn’t resist grabbing a few right off the baking sheet (after a bit of cooling time, of course). They quickly became a family favorite, and now I can’t imagine autumn without baking at least a few batches of these!

this RECIPE

🍪 A little backstory on snickerdoodles with a fall twist

Snickerdoodles have been around for centuries, originating in Germany and then becoming a classic in American kitchens. Traditionally, they’re known for their crackly cinnamon-sugar topping and slightly tangy flavor (thanks to cream of tartar in the original recipe). But like all great classics, the snickerdoodle has evolved. Nowadays, pumpkin spice makes its way into everything come fall, and these cookies are no exception.

Adding pumpkin and white chocolate to snickerdoodles gives this old-fashioned cookie a modern, seasonal twist. The pumpkin keeps the cookies moist, while the pudding mix in the dough adds a soft, chewy texture. And the warm spices? They give the cookies that unmistakable autumnal flavor we all crave this time of year.

Let’s talk ingredients: pumpkin, spice, and everything nice

• Butter: Using salted butter here balances out the sweetness, adding just a hint of salt to each bite. If you only have unsalted butter, just add an extra pinch of salt to the dough.
• Pumpkin puree: This is what gives the cookies their soft texture and that subtle pumpkin flavor. Make sure you’re using plain pumpkin puree, not pumpkin pie filling, which has added spices and sugar. If you’re out of pumpkin, try swapping in mashed sweet potato for a similar texture.
• Pumpkin spice instant pudding mix: This secret ingredient adds flavor and keeps the cookies chewy. If you can’t find pumpkin spice pudding mix, vanilla pudding mix with an extra dash of pumpkin pie spice works just fine.
• White chocolate chips: The sweetness of white chocolate pairs perfectly with the spices. Feel free to swap in semi-sweet chocolate if you prefer, but there’s something about the creaminess of white chocolate that just works here.
• Pumpkin pie spice and cinnamon: These spices are the heart of any fall treat. You can adjust the amount of spice to taste—if you’re a pumpkin spice fanatic, feel free to add an extra pinch!

Kitchen gear you’ll need

To make these cookies, you won’t need any fancy gadgets, but a few key tools will make your life easier:

• Stand mixer or hand mixer: Creaming the butter and sugar until fluffy is key to getting a good texture. A mixer makes this step much quicker and ensures everything is evenly combined.
• Cookie scoop: For consistent-sized cookies that bake evenly, a standard cookie scoop is ideal. If you don’t have one, a tablespoon measure works too.
• Baking sheets lined with parchment paper: This prevents sticking and makes cleanup a breeze. If you’re out of parchment, a silicone baking mat works as a reusable alternative.
• Wire cooling rack: Letting the cookies cool on a wire rack ensures they don’t get too soft or soggy on the bottom.

Step-by-step: Making white chocolate pumpkin snickerdoodles

1. Preheat and prep: Start by preheating your oven to 375°F and line two baking sheets with parchment paper. This prevents the cookies from sticking and helps them bake evenly.
2. Cream the butter and sugars: In the bowl of a stand mixer, add the softened butter, brown sugar, and granulated sugar. Beat on medium speed until the mixture is light and fluffy, about 2-3 minutes. This step helps create that classic chewy texture by incorporating air into the dough.
3. Add the egg, pumpkin, and vanilla: Crack in the egg and mix until just combined. Then add the pumpkin puree and vanilla extract, blending everything together. The dough might look slightly curdled at this point, but don’t worry—once you add the dry ingredients, it’ll come together perfectly.
4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. The pudding mix helps the cookies stay soft and chewy.
5. Mix the wet and dry ingredients: Slowly add the dry mixture to the wet ingredients, mixing on low until just combined. Be careful not to overmix, as this can make the cookies tough.
6. Fold in the white chocolate chips: Using a spatula, gently fold in the white chocolate chips. Make sure they’re evenly distributed so every cookie gets a bit of that creamy, sweet flavor.
7. Scoop and roll: Use your cookie scoop to portion out the dough onto the prepared baking sheets. Sprinkle each dough ball with a pinch of the cinnamon-sugar topping for that classic snickerdoodle touch.
8. Bake and cool: Pop the cookies in the oven for 10 minutes. They should look slightly underdone in the center when you pull them out. Let them cool on the baking sheets for a few minutes to set before transferring to a wire rack.

Variations and twists for any taste

• Make them gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free baking blend. The texture will be slightly different but still delicious.
• Try dark chocolate chips: For a richer flavor, swap out the white chocolate chips for dark or semi-sweet chocolate.
• Pumpkin spice overload: Add an extra half-teaspoon of pumpkin pie spice if you really want to lean into the autumn vibes.
• Nutty addition: If you like a bit of crunch, fold in some chopped pecans or walnuts along with the white chocolate.
• Dairy-free option: Use dairy-free butter and dairy-free white chocolate chips to make this recipe vegan-friendly.

Serving and presentation ideas

These cookies are lovely on their own, but you can dress them up a bit if you’re serving them for a gathering. Stack them on a pretty plate and dust lightly with a bit of cinnamon for a warm look. You could also drizzle some melted white chocolate over the top for a fancier finish.

For an extra cozy presentation, serve these cookies with a small bowl of cinnamon-sugar on the side. Guests can dip the cookies or sprinkle a little extra on top before taking a bite.

Suggested drink pairings

To keep with the fall theme, serve these cookies alongside warm apple cider. The sweet, spiced flavor of the cider complements the pumpkin and cinnamon in the cookies perfectly. If you’re more of a coffee lover, try pairing these with a pumpkin spice latte or even a simple cinnamon-spiced hot chocolate. A warm chai tea latte also pairs wonderfully with these flavors, adding an extra layer of spice.

Storing and reheating tips

Store these cookies in an airtight container at room temperature for up to 4 days. They actually taste even better the day after baking, as the flavors have more time to meld. If you need to keep them longer, they freeze well too—just place them in a freezer-safe bag, and they’ll keep for up to 3 months.

To enjoy frozen cookies, simply let them thaw at room temperature. If you want them warm, a quick 10-second zap in the microwave does the trick!

Adjusting for different serving sizes

This recipe makes about 24 cookies, depending on the size of your scoop. If you’re baking for a crowd, it’s easy to double the recipe. Just make sure you have enough baking sheets and space in the oven. When doubling, I’ve found it’s best to make the dough in two separate batches to avoid overmixing. For smaller gatherings, you can halve the recipe with no issues.

Potential pitfalls and how to avoid them

• Cookies spreading too much: If your cookies are spreading more than you’d like, try chilling the dough for 15-20 minutes before baking. This helps the butter firm up and keeps the cookies from flattening too much in the oven.
• Overbaking: These cookies can go from soft to too crispy if left in the oven too long. Remember, they should look slightly underdone in the center when you pull them out.
• Dry cookies: Be sure to measure your flour accurately, as too much can make the cookies dry. I recommend spooning flour into the measuring cup and leveling it off with a knife.

Frequently asked questions

1. Can I use fresh pumpkin puree?
Yes! Fresh pumpkin puree will work, but it tends to be more watery than canned. If using fresh, drain some of the excess liquid to prevent soggy cookies.

2. Can I make the dough ahead of time?
Absolutely. You can make the dough up to 24 hours in advance and refrigerate it. Just let it sit at room temperature for about 10 minutes before scooping.

3. Can I use chocolate chips instead of white chocolate?
Sure! Regular chocolate chips or even dark chocolate chunks are delicious alternatives.

4. Why do I need pudding mix?
The pudding mix keeps the cookies soft and chewy. If you don’t have it, the cookies will still taste great but may be a bit firmer.

5. Can I freeze the dough?
Yes, you can freeze the dough balls on a baking sheet, then transfer them to a bag once solid. Bake straight from frozen, just adding a couple of extra minutes to the bake time.

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