White Chocolate Pumpkin Snickerdoodles
Soft, chewy snickerdoodle cookies with pumpkin puree and white chocolate chips, rolled in a sparkly cinnamon-sugar coating. These easy fall cookies are packed with cozy spices and come together quickly—no chilling required!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 3/4 cups (345g) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon (plus extra for rolling)
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar, packed
- 3/4 cup (180g) pumpkin puree (not pumpkin pie filling)
- 1 large egg yolk
- 2 teaspoons pure vanilla extract
- 1 cup (175g) white chocolate chips
- 1/4 cup granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together flour, baking powder, cream of tartar, baking soda, salt, 2 teaspoons cinnamon, and nutmeg (if using).
- In a large bowl, beat softened butter, 1 cup granulated sugar, and brown sugar with a hand or stand mixer on medium until light and fluffy (about 2-3 minutes).
- Beat in pumpkin puree, egg yolk, and vanilla extract until well combined.
- Add dry ingredients to the wet mixture in thirds, mixing on low until just combined. If dough is very sticky, add 1-2 extra tablespoons flour.
- Fold in white chocolate chips with a spatula.
- In a small bowl, mix 1/4 cup sugar and 1 tablespoon cinnamon for rolling.
- Scoop dough into 1.5 tablespoon-sized balls (about 30g each). Roll each ball in the cinnamon-sugar mixture until fully coated. Place 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, until edges are set and centers look slightly underdone.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For best texture, use only the egg yolk (not the whole egg). If dough is too soft, chill for 15 minutes before rolling. For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free, use vegan butter and dairy-free white chocolate chips. Don’t overbake—cookies should look slightly underdone in the center when removed from the oven. Store in an airtight container for up to 4 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 13
- Sodium: 80
- Fat: 3
- Saturated Fat: 2
- Carbohydrates: 23
- Fiber: 1
- Protein: 2
Keywords: pumpkin snickerdoodles, white chocolate pumpkin cookies, fall cookies, easy pumpkin cookies, chewy snickerdoodles, autumn dessert, cinnamon sugar cookies