If you are craving a seasonal treat that combines the cozy spices of autumn with the luscious sweetness of white chocolate, look no further than this White Chocolate Pumpkin Snickerdoodles Recipe. These cookies bring together the soft chewiness of classic snickerdoodles layered with the warm flavors of cinnamon, nutmeg, cloves, and ginger, all enhanced by a rich pumpkin puree and pockets of creamy white chocolate chips. Every bite feels like a hug in cookie form, making them perfect for sharing with friends or savoring on a quiet fall afternoon.
Ingredients You’ll Need
This White Chocolate Pumpkin Snickerdoodles Recipe calls for a handful of simple but essential ingredients, each chosen to provide the ideal balance of flavor, texture, and that unmistakable autumn vibe. Together, they create a beautifully spiced, tender cookie with just the right amount of sweetness and a touch of richness from white chocolate.
- Unsalted butter, 1/2 cup, softened: Brings richness and keeps the cookies soft and tender.
- Granulated sugar, 1/2 cup: Provides sweetness and helps with the cookie’s structure.
- Brown sugar, 1/2 cup, packed: Adds moisture and a subtle caramel depth.
- Pumpkin puree, 1/4 cup: The star of the show for moistness, flavor, and that warm orange hue.
- Large egg yolk, 1: Adds richness and binds the ingredients perfectly.
- Vanilla extract, 1 teaspoon: Enhances the warm spices and overall flavor profile.
- All-purpose flour, 1 1/2 cups: Provides the structure that holds everything together.
- Baking powder, 1/4 teaspoon: Gives a subtle rise without overpowering the softness.
- Baking soda, 1/4 teaspoon: Helps with leavening and tender crumb.
- Cream of tartar, 1/4 teaspoon: Classic snickerdoodle ingredient adding tang and chewiness.
- Ground cinnamon, 1/2 teaspoon: The essential spice with autumnal warmth.
- Ground nutmeg, 1/4 teaspoon: Adds a subtle nutty, sweet spice.
- Ground cloves, 1/4 teaspoon: Lends rich depth and complexity.
- Ground ginger, 1/4 teaspoon: Adds a bright, slightly spicy kick.
- White chocolate chips, 1 cup: The sweet, creamy pockets that make these cookies irresistible.
- Granulated sugar for rolling, 1/4 cup: Creates a sugary crunch on the outside.
- Ground cinnamon for rolling, 1 teaspoon: Perfectly coats the dough balls, enhancing that signature snickerdoodle flavor.
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). Line your baking sheets with parchment paper; this prevents sticking and ensures your cookies bake evenly, giving you that perfect soft edge and a slightly crisp bottom.
Step 2: Cream the Butter and Sugars
Using a hand or stand mixer, cream together the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy. This step is key because it incorporates air, helping create a tender and airy cookie texture.
Step 3: Add Pumpkin, Egg Yolk, and Vanilla
Mix in the pumpkin puree, egg yolk, and vanilla extract into the creamed butter mixture. The pumpkin boosts moisture and lends the warm color and earthy flavor everyone loves in fall baking.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, and all the aromatic spices: cinnamon, nutmeg, cloves, and ginger. Mixing the dry ingredients thoroughly ensures even distribution of leaveners and flavors.
Step 5: Mix Dry and Wet Ingredients
Gradually add the dry ingredients into the wet pumpkin mixture, blending until just combined. Overmixing can lead to dense cookies, so mix gently and only until no flour pockets remain. Then fold in the white chocolate chips, soft chunks that will melt into creamy ribbons when baked.
Step 6: Shape and Roll in Cinnamon Sugar
In a small bowl, mix the extra granulated sugar and cinnamon. Scoop tablespoon-sized balls of dough, and roll each one in the cinnamon sugar mixture to coat evenly. Place the coated dough balls about 2 inches apart on your prepared baking sheets to allow room for spreading.
Step 7: Bake and Cool
Bake for 10 to 12 minutes until the cookie edges are set but centers remain slightly soft for that chewy, melt-in-your-mouth texture. Let the cookies rest on the sheets for 5 minutes after removing them from the oven, which helps them firm up before you transfer them to a wire rack to cool completely.
How to Serve White Chocolate Pumpkin Snickerdoodles Recipe
Garnishes
To highlight the cozy charm of the White Chocolate Pumpkin Snickerdoodles Recipe, finish with a light dusting of powdered sugar or a pinch more cinnamon on top. If you want to get fancy, drizzle melted white chocolate over the cookies for an extra touch of sweetness and eye-catching presentation.
Side Dishes
These spiced beauties pair wonderfully with a warm cup of spiced chai tea, pumpkin spice latte, or even a cold glass of milk. For a holiday gathering, consider serving alongside a platter of fresh fruit or a bowl of whipped cream tossed with a hint of cinnamon for dipping.
Creative Ways to Present
Give your White Chocolate Pumpkin Snickerdoodles Recipe a charming twist by stacking them in a clear jar tied with a rustic ribbon for gift-giving. Or, arrange them on a decorative platter with edible flowers and mini pumpkin decorations to bring a festive flair to your dessert table.
Make Ahead and Storage
Storing Leftovers
Store leftover cookies in an airtight container at room temperature for up to 4 days. This keeps them soft and flavorful without drying out. Adding a slice of bread to the container helps maintain moisture and chewiness.
Freezing
You can freeze the cookie dough balls before baking by placing them on a tray lined with parchment paper and freezing until firm. Then transfer to a zip-top bag for up to 3 months. Alternatively, freeze baked cookies in an airtight container between layers of parchment paper for the same duration.
Reheating
To enjoy frozen or stored cookies warm, gently reheat them in a 300°F oven for 5 to 7 minutes or microwave for 10 seconds. This revives the soft texture and amplifies the inviting aroma of pumpkin and spices.
FAQs
Can I use canned pumpkin for this recipe?
Absolutely! Canned pumpkin puree is perfect for this recipe and provides consistent moisture and flavor. Just avoid pumpkin pie filling, as it contains added sugars and spices.
What if I don’t have cream of tartar?
You can substitute cream of tartar with an equal amount of lemon juice or vinegar to help with the classic snickerdoodle chewiness, or simply leave it out, though the texture might vary slightly.
Are these cookies gluten-free?
This White Chocolate Pumpkin Snickerdoodles Recipe as written uses all-purpose flour, which contains gluten. To make them gluten-free, try using a 1-to-1 gluten-free baking flour blend that can replace regular flour in equal amounts.
Can I substitute white chocolate chips?
Yes! If you prefer, you can swap white chocolate chips for dark or milk chocolate chips. However, white chocolate adds a creamy sweetness that pairs beautifully with the pumpkin and spices.
How do I make these cookies less sweet?
To reduce sweetness, slightly cut back on the sugars in the dough and rolling mixture, or use semi-sweet white chocolate chips instead of the standard sweet ones.
Final Thoughts
These White Chocolate Pumpkin Snickerdoodles Recipe cookies are truly something special, perfect for bringing the flavors of fall into your kitchen with ease and joy. Whether you’re baking them for a crowd or just for yourself, they never fail to deliver that perfect cozy moment. I promise that once you make them, they’ll become a beloved staple in your seasonal baking repertoire. So roll up your sleeves, grab that pumpkin puree, and dive into these delightfully spiced, white chocolate-studded wonders!
Print
White Chocolate Pumpkin Snickerdoodles Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these soft and chewy White Chocolate Pumpkin Snickerdoodles, perfect for fall! Infused with warm spices and creamy pumpkin puree, these cookies are rolled in cinnamon sugar and studded with white chocolate chips, delivering a harmonious blend of sweet and spicy flavors in every bite.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 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
Add-ins and Coating
- 1 cup white chocolate chips
- 1/4 cup granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and for easy cleanup.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. Then, mix in the pumpkin puree, egg yolk, and vanilla extract until fully combined.
- Mix Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, cream of tartar, ground cinnamon, ground nutmeg, ground cloves, and ground ginger to evenly distribute the spices and leavening agents.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet pumpkin mixture, stirring until just combined. Be careful not to overmix. Fold in the white chocolate chips evenly throughout the dough.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon. Then scoop tablespoon-sized balls of dough, roll each thoroughly in the cinnamon sugar mixture, and place them spaced about 2 inches apart on the prepared baking sheets.
- Bake and Cool: Bake the cookies for 10-12 minutes, or until the edges are set and the centers remain slightly soft. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not overbake to maintain a soft and chewy texture.
- Make sure to use pumpkin puree, not pumpkin pie filling, for the best flavor.
- Cookies will firm up while cooling, so slight softness when removing from oven is ideal.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a dairy-free version, substitute butter with a vegan butter alternative and white chocolate chips with dairy-free chips.
