If you are looking for a cozy, festive cookie that combines the warm spices of fall with a sweet twist, you are in for a real treat with this White Chocolate Pumpkin Snickerdoodles Recipe. These soft, tender cookies boast a perfect balance of pumpkin flavor and aromatic spices, all wrapped in cinnamon sugar and studded with luscious white chocolate chips. They’re the ultimate comfort snack for autumn afternoons, holiday gatherings, or anytime you want to capture that seasonal magic in a bite.
Ingredients You’ll Need
Each ingredient in this White Chocolate Pumpkin Snickerdoodles Recipe plays an essential role in creating the perfect cookie texture and flavor. From the creamy butter that adds richness to the pumpkin puree that brings moisture and vibrancy, every component is simple yet indispensable.
- 1/2 cup unsalted butter, softened: Provides a creamy base and tender crumb to your cookies.
- 1/2 cup granulated sugar: Adds sweetness and helps with the cookie’s texture.
- 1/2 cup packed brown sugar: Brings a subtle molasses note and moisture for soft chewiness.
- 1/4 cup pumpkin puree: Adds moistness, color, and that unmistakable autumnal flavor.
- 1 large egg yolk: Binds ingredients and enriches the dough.
- 1 teaspoon vanilla extract: Enhances flavor depth and warmth.
- 1 1/2 cups all-purpose flour: Forms the structure of the cookies.
- 1/4 teaspoon baking powder: Helps with gentle rise and lightness.
- 1/4 teaspoon baking soda: Reacts with acidic ingredients for tender texture.
- 1/4 teaspoon cream of tartar: Adds a subtle tang and helps maintain the snickerdoodle’s signature chew.
- 1/2 teaspoon ground cinnamon: Delivers that cozy spice the recipe is famous for.
- 1/4 teaspoon ground nutmeg: Adds warmth and complexity.
- 1/4 teaspoon ground cloves: Gives a slight bold, aromatic kick.
- 1/4 teaspoon ground ginger: Offers subtle zing and balances sweetness.
- 1 cup white chocolate chips: Melts into creamy pockets of sweetness throughout the cookie.
- 1/4 cup granulated sugar (for rolling): Used to coat cookies for a crunchy, sugary exterior.
- 1 teaspoon ground cinnamon (for rolling): Combines with sugar to enhance the classic snickerdoodle finish.
How to Make White Chocolate Pumpkin Snickerdoodles Recipe
Step 1: Prepare the Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking these tender cookies. Line your baking sheets with parchment paper to prevent sticking and make cleanup effortless.
Step 2: Cream the Butter and Sugars
Next, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy. This step is key to giving the cookies their soft texture and subtle caramel notes from the brown sugar.
Step 3: Add Wet Ingredients
Mix in the pumpkin puree, egg yolk, and vanilla extract. The pumpkin adds moisture and that unmistakable color, while the egg yolk enhances richness. Be sure to combine everything evenly for consistent flavor throughout.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, cream of tartar, and the signature pumpkin pie spices: cinnamon, nutmeg, cloves, and ginger. This spice blend is what elevates the White Chocolate Pumpkin Snickerdoodles Recipe to a seasonal superstar.
Step 5: Bring Wet and Dry Mixtures Together
Gradually add the dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough. Gently fold in the white chocolate chips to distribute those creamy, melty bursts throughout.
Step 6: Roll and Coat in Cinnamon Sugar
In a small bowl, stir together the sugar and cinnamon for rolling. Scoop out tablespoon-sized balls of dough and roll them in this mixture to coat before placing them on your prepared baking sheets. Don’t forget to space them about 2 inches apart to allow room for spreading!
Step 7: Bake to Perfection
Bake for 10 to 12 minutes, until the edges are set but the centers remain slightly soft—this will give you that perfect snickerdoodle chewiness. Once out of the oven, let them cool on the sheets for 5 minutes, then transfer to a wire rack to cool completely.
How to Serve White Chocolate Pumpkin Snickerdoodles Recipe
Garnishes
If you want to jazz up your White Chocolate Pumpkin Snickerdoodles Recipe for a special occasion, consider sprinkling a pinch of extra cinnamon sugar over the warm cookies right after baking. A light drizzle of melted white chocolate can also add an elegant touch and extra sweetness.
Side Dishes
These cookies pair wonderfully with a steaming cup of chai tea, hot apple cider, or freshly brewed coffee. Offering them alongside a scoop of vanilla ice cream makes for an indulgent dessert that’s hard to forget.
Creative Ways to Present
Try serving these cookies stacked on a rustic wooden board adorned with small pumpkins and cinnamon sticks for an instant fall vibe. For gatherings, you can wrap each cookie in parchment and tie it with twine as charming edible favors your guests will adore.
Make Ahead and Storage
Storing Leftovers
Keep any leftover White Chocolate Pumpkin Snickerdoodles Recipe cookies in an airtight container at room temperature for up to 4 days. This keeps them soft, moist, and full of that irresistible pumpkin spice flavor.
Freezing
To enjoy these cookies later, freeze the unbaked dough balls on a baking sheet until firm, then transfer them to a resealable freezer bag for up to 3 months. Alternatively, fully baked cookies freeze well too—just wrap tightly in plastic wrap before placing in a freezer-safe container.
Reheating
When you’re ready to enjoy frozen cookies, simply warm them in a 300°F (150°C) oven for 5 to 7 minutes until soft and freshly baked. If reheating baked cookies stored at room temperature, a quick 10- to 15-second zap in the microwave brings back that just-baked feeling.
FAQs
Can I use canned pumpkin puree for this recipe?
Absolutely! Canned pumpkin puree works perfectly and provides a consistent flavor and texture. Just make sure to use pure pumpkin puree and not pumpkin pie filling, which contains added spices and sweeteners.
What makes these snickerdoodles different from classic snickerdoodles?
The addition of pumpkin puree and warm fall spices alongside luscious white chocolate chips turns these into a delightful seasonal twist on classic snickerdoodles, adding moisture, flavor depth, and creamy sweetness.
Can I substitute the white chocolate chips?
Sure! If you prefer, you can swap white chocolate chips for milk or dark chocolate chips, or even dried cranberries for a tart contrast. Remember, substitutions will slightly change the flavor profile.
How soft or crispy are these cookies?
These White Chocolate Pumpkin Snickerdoodles Recipe cookies are soft with slightly firm edges, giving you that perfect chewy texture that snickerdoodle lovers crave, balanced by the tender pumpkin-enriched dough.
Is this recipe gluten-free friendly?
The recipe calls for all-purpose flour, so it’s not gluten-free as written. However, you can experiment with a gluten-free flour blend designed for baking to achieve similar results, though texture might vary slightly.
Final Thoughts
There is something so heartwarming about the perfect fall cookie, and this White Chocolate Pumpkin Snickerdoodles Recipe fits the bill beautifully. Its blend of soft pumpkin-spiced dough, crunchy cinnamon sugar coating, and melting white chocolate chips makes every bite feel like a hug on a chilly day. I truly hope you give these a try and enjoy sharing them as much as I do – happy baking!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy White Chocolate Pumpkin Snickerdoodles, featuring a perfect blend of autumn spices and creamy white chocolate chips. These cookies combine the classic cinnamon sugar coating of snickerdoodles with seasonal pumpkin and warm spices for a cozy treat that’s perfect for fall gatherings or any time you crave a comforting dessert.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup pumpkin puree
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1 cup white chocolate chips
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step incorporates air for a tender cookie texture.
- Add Wet Ingredients: Mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined, adding moisture and flavor to the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, nutmeg, cloves, and ginger to evenly distribute the leavening agents and spices.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients, stirring gently until just combined to avoid overmixing. Fold in the white chocolate chips for bursts of sweetness.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon, which will be used to coat each dough ball, enhancing the signature snickerdoodle flavor.
- Shape and Roll: Scoop tablespoon-sized portions of dough and roll them into balls. Then roll each ball in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading during baking.
- Bake: Bake the cookies for 10 to 12 minutes, or until the edges are set and the centers remain slightly soft, indicating a chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, helping them set properly without becoming too firm.
Notes
- Use fresh pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Do not overmix the dough as it may result in tough cookies.
- Allow cookies to cool slightly on the baking sheet before moving to prevent breaking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For an extra festive touch, sprinkle some extra cinnamon sugar on top before baking.
