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White Chocolate Pumpkin Snickerdoodles

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These White Chocolate Pumpkin Snickerdoodles are soft, chewy, and warmly spiced with cinnamon and pumpkin, then studded with creamy white chocolate chips. The perfect fall cookie for gatherings or cozy afternoons.

Ingredients

Scale
  • 2 3/4 cups (345g) all-purpose flour (spooned and leveled)
  • 1 1/2 teaspoons cream of tartar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves (optional)
  • 1/2 cup (113g) unsalted butter, softened
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1/2 cup (120g) pumpkin puree (not pumpkin pie filling)
  • 1 large egg yolk, room temperature
  • 1 teaspoon vanilla extract
  • 1 cup (170g) white chocolate chips
  • For the Cinnamon Sugar Coating:
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Line a large baking sheet with parchment paper or a silicone baking mat. Preheat oven to 350°F (175°C).
  2. In a medium bowl, whisk together flour, cream of tartar, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves (if using).
  3. In a large bowl, beat together softened butter, granulated sugar, and light brown sugar until light and fluffy (about 2-3 minutes).
  4. Scrape down the bowl, then add pumpkin puree, egg yolk, and vanilla. Beat until combined (mixture may look a little separated).
  5. Gradually add the dry ingredients to the wet mixture, mixing on low until just combined. Do not overmix.
  6. Gently fold in white chocolate chips with a spatula.
  7. Cover the bowl and chill the dough in the fridge for at least 20 minutes (or scoop dough onto baking sheet and chill tray for 10 minutes).
  8. Mix 1/4 cup granulated sugar and 1 tablespoon cinnamon in a small bowl for the coating.
  9. Scoop about 2 tablespoons of dough per cookie (about 35g each), then roll each dough ball in the cinnamon sugar mixture until coated.
  10. Place coated dough balls 2 inches apart on the prepared baking sheet. Bake for 10-12 minutes, until edges are set but centers look soft and puffy.
  11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Notes

Chilling the dough is essential for thick, chewy cookies. For gluten-free, use a 1:1 baking flour blend. For dairy-free, use plant-based butter and dairy-free white chocolate chips. Cookies can be frozen after baking or as dough balls. For best results, bake one tray at a time and avoid overmixing the dough.

Nutrition

Keywords: pumpkin snickerdoodles, white chocolate pumpkin cookies, fall cookies, easy snickerdoodle recipe, chewy pumpkin cookies, autumn baking, cinnamon cookies, pumpkin spice cookies

Find it online: https://bitefuljoy.com/white-chocolate-pumpkin-snickerdoodles-recipe-best-fall-cookies-ever/