White Chocolate Pumpkin Snickerdoodles are the kind of cookie that makes fall baking irresistible. Soft, chewy, and spiced just right, they combine the nostalgic charm of snickerdoodles with the cozy sweetness of pumpkin and the creamy richness of white chocolate. If you’re craving a cookie that tastes like autumn in every bite, this recipe is exactly what you need. Whether you’re baking for your family, hosting friends, or just treating yourself, these cookies deliver comfort with a touch of indulgence.
When I want something fruity but still cozy, I reach for my Peach Cobbler Cookies recipe, but when pumpkin season hits, nothing beats these chewy snickerdoodles.
Table of Contents
Why You’ll Love This White Chocolate Pumpkin Snickerdoodles
- Quick to make: No need to chill the dough, so you can have cookies fresh out of the oven in under 30 minutes.
- Simple ingredients: Everything on the list is pantry-friendly and easy to find.
- Perfect flavor balance: Pumpkin, warm spices, and white chocolate create a cozy but not overpowering sweetness.
- Crowd-pleaser: Ideal for holiday gatherings, bake sales, or just a weekend treat.
- Comfort in every bite: Soft, chewy, and spiced with a cinnamon-sugar topping that feels homemade and special.
Unlike other pumpkin cookie recipes that can turn cakey, these snickerdoodles stay perfectly chewy thanks to the instant pudding mix. It’s that small touch that makes this version stand out.
Ingredients Needed
For the Cookie Dough
- 1 cup salted butter, softened to room temperature
- 1 cup packed light brown sugar (adds moisture and depth)
- ½ cup granulated sugar (balances sweetness)
- 1 large egg, at room temperature
- ¼ cup pumpkin puree (not pumpkin pie filling)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 box (3 ounces) pumpkin spice instant pudding mix (adds chewiness and flavor)
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon salt
- 1 cup white chocolate chips
For the Topping
- 2 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
(Tip: Mix the sugar and cinnamon ahead of time and keep it in a small bowl ready for rolling or sprinkling over your cookies.)
How to Make White Chocolate Pumpkin Snickerdoodles
- Preheat and Prepare:
Begin by heating your oven to 375°F. Line two large baking sheets with parchment paper for easy cleanup and even baking. - Cream Butter and Sugars:
In the bowl of a stand mixer (or using a hand mixer), beat the softened butter with the brown sugar and granulated sugar until smooth and creamy. This step builds a soft, chewy base. Look for a light and fluffy texture before moving on. - Add Wet Ingredients:
Mix in the egg until just combined, then add the pumpkin puree and vanilla extract. Don’t overmix here, stop as soon as the ingredients are blended. The pumpkin adds moisture and seasonal flavor. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. This ensures the spices are evenly distributed throughout your cookies. - Mix Wet and Dry:
Gradually add the dry mixture to the wet ingredients, mixing on low speed. Stop once no flour streaks remain. Overmixing can make cookies tough instead of chewy. - Fold in White Chocolate Chips:
Using a spatula, gently stir in the white chocolate chips. They add creamy sweetness that pairs perfectly with the warm spices. - Scoop and Arrange:
Use a standard-size cookie scoop to portion dough onto the prepared baking sheets, leaving about 2 inches between each ball of dough. This gives them room to spread without sticking together. - Cinnamon-Sugar Topping:
Sprinkle a pinch of the prepared cinnamon-sugar mixture over each cookie dough ball. This creates that classic snickerdoodle sparkle and crunch. - Bake:
Place in the preheated oven and bake for about 10 minutes. The cookies should look set around the edges but slightly soft in the center. They’ll continue to cook on the baking sheet as they cool. - Cool and Serve:
Remove the cookies from the oven and let them cool right on the baking sheet. This helps them firm up without losing that chewy center. Once cooled, transfer to a serving platter and enjoy.
For another fall favorite that’s baked in minutes, try my Cinnamon Sugar Pumpkin Donut Holes, they pair perfectly with these cookies on a dessert tray.
Serving and Storage Tips
These White Chocolate Pumpkin Snickerdoodles are best served slightly warm when the white chocolate is still soft and melty. Pair them with a hot cup of coffee, spiced chai, or even a glass of cold milk for a cozy treat. They also make a beautiful addition to a holiday cookie platter, stack them neatly on a decorative plate or pack them into a festive tin as a homemade gift.
For storage, keep the cookies in an airtight container at room temperature for up to 4 days. If you’d like to enjoy them later, they freeze beautifully. Place cooled cookies in a freezer-safe bag or container with parchment between layers. They’ll stay fresh for up to 2 months. To serve, thaw at room temperature or warm briefly in the microwave for that fresh-baked taste.
Helpful Notes
- Pumpkin Puree vs. Pumpkin Pie Filling: Always use pure pumpkin puree. Pumpkin pie filling contains added sugar and spices, which can throw off the balance of flavors in this recipe.
- Instant Pudding Mix: If you can’t find pumpkin spice pudding mix, vanilla pudding works well. Just add an extra ½ teaspoon of pumpkin pie spice to keep that autumn flavor strong.
- Chewier Cookies Tip: Don’t overbake. Pull them out when the edges are just set and the centers look a little soft. They’ll firm up as they cool, staying perfectly chewy.
- White Chocolate Alternatives: If you prefer, swap the white chocolate chips for butterscotch or even cinnamon chips for a fun twist.
- Scaling Up: This recipe doubles easily, making it perfect for holiday baking marathons.
Conclusion
White Chocolate Pumpkin Snickerdoodles aren’t just cookies, they’re a cozy bite of fall comfort. With their chewy centers, warm spices, and creamy white chocolate, they stand out as the perfect treat for gatherings, gifting, or enjoying with a quiet cup of coffee. What makes this recipe shine is its simplicity and reliability, you’ll get bakery-worthy results every time without complicated steps.
If you give these cookies a try, I’d love to hear your thoughts! Leave a comment below with your star rating and let me know how they turned out for you. Did you stick to the recipe, or try a fun variation? Share your baking wins on Pinterest or Facebook so more people can enjoy these seasonal favorites.
Frequently Asked Questions
Can I use unsalted butter instead of salted?
Yes. If you use unsalted butter, add an extra ¼ teaspoon of salt to the dry ingredients to keep the flavor balanced.
Can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free baking blend. Make sure the blend includes xanthan gum for the best chewy texture.
Why did my cookies turn out cakey?
Too much flour or overmixing the dough often leads to cakey cookies. For best results, spoon and level the flour and mix only until ingredients are combined.
Can I freeze the cookie dough?
Absolutely. Scoop the dough into balls, freeze on a tray until firm, then transfer to a freezer bag. Bake straight from frozen, adding 1–2 extra minutes to the bake time.
How should the cookies look when done?
They should appear set around the edges but still slightly soft in the center. This ensures they cool into that perfect chewy texture rather than drying out.
White Chocolate Pumpkin Snickerdoodles
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, chewy White Chocolate Pumpkin Snickerdoodles spiced with cinnamon sugar and filled with creamy white chocolate chips – the perfect fall cookie.
Ingredients
1 cup salted butter, room temperature
1 cup light brown sugar
1/2 cup granulated sugar
1 large egg
1/4 cup pumpkin puree
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 box (3 ounces) pumpkin spice instant pudding mix
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
1 cup white chocolate chips
TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon
Instructions
1. Preheat oven to 375°F and line two baking sheets with parchment.
2. Beat butter, brown sugar, and granulated sugar until smooth and creamy.
3. Mix in egg, pumpkin puree, and vanilla extract until blended.
4. In a bowl, whisk flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt.
5. Gradually add dry mixture to wet mixture and stir until combined.
6. Fold in white chocolate chips gently with a spatula.
7. Scoop dough onto baking sheets, leaving space between each ball.
8. Sprinkle cinnamon sugar topping over each cookie.
9. Bake for 10 minutes, until edges are set but centers look soft.
10. Cool cookies on the baking sheet before serving.
Notes
Use pure pumpkin puree, not pumpkin pie filling.
Vanilla pudding mix can be used if pumpkin spice pudding mix is unavailable.
Cookies freeze well for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg