White Chocolate Pumpkin Snickerdoodles

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If there’s one thing that makes me feel instantly cozy when the leaves start changing, it’s the smell of cinnamon and pumpkin wafting through my kitchen. And these White Chocolate Pumpkin Snickerdoodles? Oh, friend—they’re like autumn wrapped in a cookie. Imagine the warm spice of classic snickerdoodles meeting the creamy sweetness of white chocolate and the subtle richness of pumpkin. It’s basically sweater weather in dessert form.

Whether you’re baking for a family gathering, a school event, or just because you deserve something sweet (spoiler: you do), this recipe is quick, simple, and guaranteed to impress.

Why You’ll Love These White Chocolate Pumpkin Snickerdoodles

Soft & Chewy Goodness: Thanks to the pumpkin puree and pudding mix, these cookies stay moist and chewy—no hockey pucks here.
Easy to Make: Minimal prep, no chilling required, and ready in about 25 minutes.
Cozy Flavors: Pumpkin pie spice + cinnamon sugar topping = instant fall vibes.
Crowd-Pleaser: Even picky eaters will fall for that sweet white chocolate twist.

Ingredients You’ll Need

Here’s what goes into these magical cookies:

1 cup salted butter, room temperature
1 cup light brown sugar
½ cup granulated sugar
1 large egg
¼ cup pumpkin puree
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
1 box (3 ounces) pumpkin spice instant pudding mix
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
¼ teaspoon salt
1 cup white chocolate chips

Topping:

2 tablespoons granulated sugar
1 teaspoon ground cinnamon

How To Make White Chocolate Pumpkin Snickerdoodles

Preheat & Prep
Start by preheating your oven to 375°F. This ensures it’s hot and ready by the time your dough is mixed (nobody likes waiting on the oven when there’s cookie dough on the counter). Line two large baking sheets with parchment paper—this not only keeps the cookies from sticking but also makes cleanup a breeze.
Cream the Butter & Sugars
In the bowl of your stand mixer (or with a handheld mixer if that’s what you have), beat together the softened butter, light brown sugar, and granulated sugar until the mixture looks light and fluffy. This step usually takes 2–3 minutes. The goal here is to incorporate a little air, which helps make your cookies tender. And yes, go ahead and sneak a little taste—it’s basically baker’s rights.
Add the Wet Ingredients
Crack in the egg and beat until just combined—don’t overdo it. Next, mix in the pumpkin puree and vanilla extract. The pumpkin will add extra moisture and a subtle, earthy sweetness. Don’t worry if the mixture looks a little separated at this point—that’s normal, and it’ll come together once you add the dry ingredients.
Whisk the Dry Ingredients
In a separate medium bowl, whisk together the flour, baking soda, pumpkin spice pudding mix, cinnamon, pumpkin pie spice, and salt. This quick step ensures that your spices and leavening are evenly distributed, so you don’t end up with a random “spice bomb” in one cookie and none in another.
Combine Wet & Dry
With the mixer on low speed, slowly add the dry ingredients to the wet mixture, about ½ cup at a time. Mix until just combined. Overmixing at this stage can lead to tough cookies, and nobody wants that. Once the dough looks cohesive, gently fold in the white chocolate chips using a spatula. This keeps them evenly spread and avoids crushing those sweet little morsels.
Scoop the Dough
Using a standard cookie scoop (about 1 ½ tablespoons), portion out the dough and place it onto the prepared baking sheets. Leave a little space between each scoop—these cookies spread just a bit as they bake.
Add the Cinnamon-Sugar Topping
In a small bowl, mix 2 tablespoons granulated sugar with 1 teaspoon ground cinnamon. Sprinkle a pinch of this mixture over each dough ball. This gives the cookies that signature snickerdoodle sparkle and a little crunch on top.
Bake to Perfection
Pop the baking sheets into the oven and bake for 10 minutes. The cookies should be lightly golden around the edges but still soft in the centers. Don’t be tempted to overbake—they’ll continue to set as they cool on the sheet. Think of them like brownies: a little underdone in the oven means perfectly chewy later.
Cool & Enjoy
Remove the sheets from the oven and let the cookies cool right on the baking sheets for at least 5–7 minutes. This resting time helps them firm up while staying soft and chewy inside. Once cooled, grab a cookie (or two), pour yourself a glass of milk, and pat yourself on the back. You just made autumn magic in cookie form!

Baking Tips for Perfect Snickerdoodles

Pumpkin Puree, Not Pie Filling: Make sure you’re using plain pumpkin puree, not the pre-sweetened pumpkin pie mix.
No Chill Time Needed: Unlike classic snickerdoodles, this dough goes straight into the oven. Great news for impatient snackers.
Storage Secret: Store in an airtight container with a slice of bread inside—the bread keeps the cookies soft longer (kitchen magic at its finest).

A Little Story Behind These Cookies

I first baked these White Chocolate Pumpkin Snickerdoodles for a fall potluck at my kids’ school. By the time I got to the dessert table, the tray was empty—gone! Parents were asking for the recipe before I could even grab a plate. From that day on, this became my go-to “crowd favorite” cookie. Now, I make them every September like clockwork, and honestly, it feels like the official start of fall.

A batch of warm, spiced cookies with pumpkin puree and white chocolate chips—perfect for cozy fall baking. — A delicious stack of White Chocolate Pumpkin Snickerdoodles filled with creamy white chocolate chips—perfect for fall baking.

FAQs About White Chocolate Pumpkin Snickerdoodles

Can I freeze the dough?

Absolutely. Scoop into balls, freeze on a tray, then store in a freezer bag. Bake straight from frozen, just add 1–2 minutes.

What if I can’t find pumpkin spice pudding mix?

You can substitute vanilla instant pudding mix and add an extra ½ teaspoon of pumpkin pie spice.

How do I store leftovers?

Keep in an airtight container at room temperature for up to 5 days—or freeze baked cookies for up to 3 months.

These White Chocolate Pumpkin Snickerdoodles aren’t just cookies—they’re little bites of joy, perfect for cozy evenings, fall get-togethers, or whenever you need a sweet pick-me-up. Bake a batch, share them with friends, or keep them all to yourself (no judgment here).

Once you try them, I have a feeling they’ll become a staple in your fall baking lineup. After all, who can resist pumpkin, cinnamon sugar, and melty white chocolate in one chewy cookie?

More Recipes to Satisfy Your Fall Cravings

If these White Chocolate Pumpkin Snickerdoodles made your kitchen smell like heaven, you’ll love exploring more seasonal treats and cozy comfort food ideas. Here are some of my favorites to keep your fall menu exciting:

Wake up to the cozy flavors of autumn with this fluffy and indulgent Pumpkin French Toast Breakfast.
Keep the pumpkin love going with these soft and sweet Pumpkin Sugar Cookies with Cream Cheese—a perfect match for your cookie jar.
Looking for a hearty fall dinner? Try my warm and comforting Witch’s Cauldron Beef Stew—it’s a spoonful of cozy in every bite.
And for apple season lovers, don’t miss the buttery, crumbly goodness of this Apple Crumb Cake with Cinnamon Apple.

These recipes pair perfectly with your fall baking mood and will make your kitchen the most delicious spot in the house!