These White Chocolate Pumpkin Snickerdoodles are a cozy twist on a classic favorite! Combining the soft, chewy texture of snickerdoodles with the seasonal warmth of pumpkin and the sweetness of white chocolate chips, this recipe is perfect for fall. Every bite is bursting with cinnamon-sugar goodness and creamy, melty white chocolate. Whether you’re baking for a holiday gathering or just want a sweet treat to go with your coffee, these cookies are sure to please.
The pumpkin puree not only adds a subtle flavor but also gives these cookies an irresistible soft and fluffy texture. Plus, the mix of white and semi-sweet chocolate chips adds a fun, rich twist to every bite. Let’s dive into this easy and delicious recipe!
Ingredients
For the Cookies:
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar (essential for that signature snickerdoodle texture)
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree (not pumpkin pie filling)
- ¾ cup granulated sugar
- ¾ cup brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- ½ cup semi-sweet chocolate chips
For the Cinnamon-Sugar Coating:
- ¼ cup granulated sugar
- 1 tsp ground cinnamon
Instructions
1. Prepare the Dough:
- Preheat the oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
- Mix dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Set aside.
- Cream butter and sugars: In a large bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes. This creates a smooth, sweet base for the cookies.
- Add pumpkin and egg: Beat in the pumpkin puree, egg, and vanilla extract until well combined. The pumpkin adds moisture and a subtle fall flavor, making these snickerdoodles extra soft.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Avoid overmixing, as this can make the cookies tough.
- Fold in chocolate chips: Gently fold in the white chocolate and semi-sweet chocolate chips, ensuring they’re evenly distributed throughout the dough.
2. Roll and Coat:
- Make cinnamon-sugar mixture: In a small bowl, stir together the ¼ cup granulated sugar and 1 tsp ground cinnamon.
- Shape the dough: Using a tablespoon or cookie scoop, roll the dough into 1 ½-inch balls. Roll each dough ball in the cinnamon-sugar mixture, making sure they’re fully coated. This adds that classic snickerdoodle flavor and texture.
3. Bake the Cookies:
- Bake: Place the coated dough balls on the prepared baking sheets, about 2 inches apart. Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
4. Serve:
These cookies are best enjoyed slightly warm when the white chocolate is still gooey and melty. Pair them with a cup of spiced chai, coffee, or a cozy hot chocolate for the ultimate fall treat.
Tips & Tricks
- Chill the dough: If your dough feels too soft or sticky, chill it in the refrigerator for 20-30 minutes before rolling. This will make it easier to handle and result in thicker, puffier cookies.
- Pumpkin Puree: Be sure to use pure pumpkin puree, not pumpkin pie filling. The latter contains spices and sweeteners that will alter the flavor and texture of the cookies.
- Customize your chips: If you’re not a fan of white chocolate, you can swap them out for all semi-sweet or milk chocolate chips. You can even experiment with butterscotch chips for a caramel-like twist.
- Storage: Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls (pre-cinnamon-sugar coating) and bake them fresh as needed. Just add an extra minute or two to the baking time if baking from frozen.
Nutritional Information (Per Cookie):
- Calories: 150
- Carbohydrates: 22g
- Fat: 6g
- Protein: 2g
- Sugar: 15g
- Fiber: 1g
Flavor Profile
The White Chocolate Pumpkin Snickerdoodles are the ultimate fall cookie. The cinnamon-sugar coating provides a delightful crunch, while the soft, chewy inside offers a perfect balance of pumpkin and warm spices. The white chocolate chips add a creamy sweetness, and the semi-sweet chocolate provides a bit of depth to round out the flavors.
With every bite, you’ll experience the harmony of fall spices and sweet chocolate, making these cookies a must-bake for pumpkin spice lovers.
Serving Suggestions
- With a Pumpkin Spice Latte: These cookies were practically made to be enjoyed with a warm pumpkin spice latte, enhancing all those cozy fall flavors.
- Dunk in Hot Cocoa: Pair them with a cup of rich hot chocolate for a comforting dessert that’s perfect for chilly evenings.
- Holiday Platters: These cookies are a wonderful addition to holiday cookie platters. Their warm, spiced flavor makes them a hit at Thanksgiving or Halloween parties.
Leftover Ideas
If you find yourself with leftover cookies (a rare but happy problem), here’s how you can use them creatively:
- Cookie Crumble Topping: Crush the cookies and sprinkle them over ice cream or a warm apple crisp for a crunchy, spiced topping.
- Pumpkin Snickerdoodle Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for a delightful fall-inspired treat.
Seasonal Recommendation
These cookies are perfect for the autumn and winter months, but their warm spices and soft texture make them a favorite year-round. They’re especially great for Thanksgiving and Halloween, but you can also bake them during the holiday season for a cozy, spiced addition to your cookie lineup.
Difficulty Rating
Difficulty: Easy
These cookies are a breeze to make, making them great for both beginner bakers and seasoned pros. Rolling the dough in cinnamon-sugar is a fun step, and there’s no complicated techniques involved—just simple, delicious results!
