Indulge in the ultimate fall treat with these White Chocolate Pumpkin Snickerdoodles! Soft, chewy, and bursting with warm spices, these cookies are perfect for cozy gatherings or a sweet snack. Learn how to make them from scratch with simple ingredients and easy steps. Don't miss out on this delicious recipe—click to explore the complete instructions and elevate your baking game this season!
1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs
1 cup pure pumpkin puree (ensure it’s not pumpkin pie filling)
3 1/2 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
1 cup white chocolate chips
1/4 cup granulated sugar (for rolling the cookies)
1 tablespoon ground cinnamon (for rolling the cookies)
![- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1/2 cup packed light brown sugar - 2 large eggs - 1 cup pure pumpkin puree (ensure it’s not pumpkin pie filling) - 3 1/2 cups all-purpose flour - 2 teaspoons cream of tartar - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 tablespoon ground cinnamon - 1 teaspoon ground nutmeg - 1 teaspoon pure vanilla extract - 1 cup white chocolate chips - 1/4 cup granulated sugar (for rolling the cookies) - 1 tablespoon ground cinnamon (for rolling the cookies) For the best results, use unsalted butter. It gives you more control over the salt level. I recommend using pure pumpkin puree, not pumpkin pie filling. This ensures your cookies stay true to flavor. If you need a substitute for white chocolate chips, try dark chocolate or butterscotch chips. Both will add unique tastes. The ingredients come together to create a cookie that is soft yet chewy, with warm spices. The white chocolate adds sweetness and creaminess, balancing the pumpkin's earthiness. Each bite is a delightful mix of flavors that captures the essence of fall. You can find the full recipe above to explore the magic of these White Chocolate Pumpkin Snickerdoodles! 1. Preheat the Oven: Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to stop cookies from sticking. 2. Cream the Butter and Sugars: In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Use an electric mixer on medium speed for about 3-4 minutes. The mix should be light and fluffy. 3. Incorporate Eggs and Pumpkin: Add the eggs one at a time. Then, mix in the pumpkin puree and vanilla extract. Keep mixing until everything is smooth and well combined. 1. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, salt, cinnamon, and nutmeg until well mixed. 2. Combine Wet and Dry Mixtures: Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix, or the cookies may turn tough. Fold in the white chocolate chips. 3. Prepare Cinnamon Sugar: In a small bowl, combine 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. Mix until well blended. 4. Shape the Cookies: Scoop out dough with a tablespoon or cookie scoop. Roll each piece into a ball, then coat it in the cinnamon sugar mixture. Ensure each ball is fully covered. 5. Bake: Place the dough balls on the prepared baking sheets, leaving about 2 inches between them. Bake for 10-12 minutes. Look for lightly golden edges as a sign they are ready. 1. Cool the Cookies: Once baked, take the cookies out of the oven. Let them cool on the baking sheets for 5 minutes. Then, transfer them to a wire rack to cool completely. 2. Presentation Tips: Serve the warm cookies on a nice platter. For a finishing touch, dust with extra ground cinnamon. These snickerdoodles go great with a cold glass of milk, making them a perfect treat! For the full recipe, check out the section above! - Storage: Keep cookies in an airtight container at room temperature. This keeps them soft. If you want them to last longer, use the fridge. They can stay fresh for up to a week. - Texture: For soft cookies, bake them until the edges are just golden. For chewy cookies, slightly underbake them. This helps keep the center moist. - Flavor Boost: Enhance the flavor by adding more spices like ginger or allspice. You can also use flavored extracts, such as almond or maple, for a twist. - Overmixing: Mixing too much can make the cookies tough. Mix until just combined for a tender texture. - Measuring: Always measure ingredients carefully. Use a kitchen scale for accuracy. This ensures the right balance of flavors and textures. - Baking Sheet Spacing: Place dough balls about 2 inches apart on the baking sheet. This allows enough space for them to spread without sticking together. These tips will help you create the best White Chocolate Pumpkin Snickerdoodles! Enjoy the process and the delicious results. For more details, check out the Full Recipe. {{image_4}} You can change the flavor of these cookies easily. Try using dark or milk chocolate instead of white chocolate. Dark chocolate adds a rich taste. Milk chocolate makes the cookies sweeter. You can also swap spices to create new flavors. Instead of cinnamon, try adding cardamom or allspice for a warm twist. For special occasions, add gingerbread spices like ginger and cloves. This will give your cookies a festive kick. If you need gluten-free cookies, use a gluten-free flour blend. This keeps the texture light and fluffy. For vegan options, swap the butter with coconut oil and use flax eggs. Just mix one tablespoon of ground flaxseed with three tablespoons of water for each egg. You can also reduce the sugar by using natural sweeteners like honey or maple syrup. Just note that this can change the texture slightly. These options let everyone enjoy white chocolate pumpkin snickerdoodles. Don't forget to check the [Full Recipe] for all the details! To keep your White Chocolate Pumpkin Snickerdoodles fresh, store them at room temperature. Place the cookies in a sealed container. This helps keep them soft and tasty. If you want to chill them, you can put them in the fridge. Use an airtight container to stop them from drying out. For longer storage, freeze the cookie dough. Roll dough balls, place them on a tray, and freeze until firm. Then, transfer them to a zip-top bag. This way, you can bake fresh cookies anytime! At room temperature, your cookies stay fresh for about one week. In the fridge, they last around two weeks. If you freeze the dough, it can last for three months. Check for signs of staleness. If the cookies feel hard or crumbly, they are no longer fresh. A change in color or smell can also mean they have spoiled. Enjoying these treats right away is best, but knowing how to store them helps you savor each bite longer. Can I use canned pumpkin instead of fresh? Yes, you can use canned pumpkin. Just make sure it's pure pumpkin puree. Avoid pumpkin pie filling. Canned pumpkin is easy and saves time. It gives your cookies great flavor and moisture. How can I make these cookies without white chocolate? You can skip the white chocolate entirely. Use dark chocolate chips or milk chocolate chips instead. You can also add nuts, like pecans or walnuts, for a nice crunch. The cookies will still be tasty without the white chocolate. What's the best way to soften butter quickly? To soften butter fast, cut it into small cubes. Place the cubes in a bowl and let them sit at room temperature for about 10 minutes. You can also microwave it for 10 seconds. Be careful not to melt it! What to do if cookies don’t flatten while baking? If your cookies don’t flatten, check if you chilled the dough too long. The dough should be soft but not overly cold. You can gently press them down with your palm before baking. They should spread nicely in the oven. How to fix dry cookie dough? If the dough is too dry, add a little milk or water. Start with one tablespoon and mix well. If it's still dry, add more liquid slowly. Be cautious not to make it too wet. Can I make mini snickerdoodles with this recipe? Yes, you can make mini snickerdoodles! Just scoop smaller amounts of dough. Bake them for about 8-10 minutes. Keep an eye on them to avoid overbaking. They will be cute and perfect for snacking! Overview of calories per cookie Each cookie has about 120 calories. This can vary based on the size and ingredients you use. Breakdown of fats, carbohydrates, and proteins - Fats: 5 grams - Carbohydrates: 18 grams - Proteins: 1.5 grams Allergen information related to the ingredients These cookies contain common allergens like wheat and dairy. They also have eggs. If you have allergies, you can try substitutions. Use gluten-free flour or dairy-free chocolate chips. This blog post covered everything you need for perfect cookies. I shared ingredient lists, step-by-step instructions, and tips to avoid mistakes. You learned about fun variations and how to store cookies for freshness. Keep these tips in mind as you bake. Enjoy the process and share your treats with others. Happy baking!](https://meltedrecipes.com/wp-content/uploads/2025/08/6c769cd4-eff4-4dc3-b55a-b08ae5c7b739-300x300.webp)