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    Home » Cookie Recipes

    Sep 14, 2020 by Stephanie Rutherford · This post may contain affiliate links · This blog generates income via ads

    White Chocolate Pumpkin Snickerdoodle Cookies

    2868 shares
    Jump to Recipe Print Recipe

    These white chocolate pumpkin snickerdoodle cookies are the PERFECT fall cookie! This soft and chewy pumpkin cookie is full of white chocolate chips and is coated in cinnamon sugar. This is the easiest pumpkin cookie you will ever make!

    White chocolate pumpkin snickerdoodle cookies laid out with extra white chocolate chips.

    How To Make The Best Pumpkin Cookie

    These pumpkin cookies are the easiest cookies to make! There are no eggs, and the butter is melted, so there is no waiting around for ingredients to get to room temperature! You can have cookie dough ready in less than 10 minutes!

    There are no eggs needed in this cookie because the amount of pumpkin. Since there is so much pumpkin (which means tons of moisture!) there is no need for eggs!

    The key to these cookies is to make sure you have the best quality of white chocolate chips. They are the star of this cookie! I tried this recipe with flavored white chocolate chips and actual white chocolate chips. Actual white chocolate chips wins hands down!

    I recommend Ghirardelli white chocolate chips. They are actually white chocolate and taste amazing in this cookie.

    White chocolate pumpkin snickerdoodle cookies with 2 cookies stacked on top with bites taken out.

    Steps Of Making Pumpkin Cookies

    Here are the steps of making these white chocolate pumpkin snickerdoodle cookies:

    1. Sift the dry ingredients- Use a sifter to sift the dry ingredients. This gets rid of all of the flour lumps. Don't shy away from all of the cinnamon and pumpkin pie spice! They make the cookie super flavorful
    2. Melt butter- Melt the butter and beat it with the brown sugar and white sugar. The color and texture reminds me of apple sauce. This creates a denser cookie.
    3. Cold pumpkin puree- Now, if you use room temperature pumpkin puree, it won't ruin the recipe or anything. I just found, that cold pumpkin puree has a much stronger pumpkin flavor. Add the pumpkin and vanilla into the butter.
    4. Add in dry ingredients- Since there is so much pumpkin, the dough will be quite wet. Don't worry it firms up in the fridge!
    5. Add in white chocolate chips- Add the entire bag of white chocolate chips to the cookie dough!
    pumpkin cookie dough in a glass bowl.

    Chilling The Dough

    When you make this cookie dough it will be super wet! You won't be able to roll it into the cinnamon sugar yet. Cover the bowl and chill for at least an hour. It should be firm enough to roll into cinnamon sugar.

    Combine the white sugar and cinnamon in a small bowl. Then, take a cookie scoop and scoop the cookie dough. Roll each ball generously in the cinnamon sugar.

    Pumpkin cookie dough rolled in cinnamon sugar.

    Next, bake the cookies for 12-14 minutes. These cookies taste the best when golden brown on the bottom. These pumpkin cookie are super chewy and soft, so make sure they aren't under done!

    Storing The Cookies

    The white chocolate pumpkin snickerdoodle cookies taste the best on the second or third day. The pumpkin blooms once the cookies sit for awhile. To store the cookies, keep them in an air tight container for up to 6 days.

    A big stack of white chocolate pumpkin snickerdoodle cookies.

    Can These Cookies Be Frozen?

    Yes! They can be frozen. You can either freeze the cookie dough balls that are already covered in cinnamon sugar, or you can freeze the actual cookie. Wrap both options in cling wrap and store in an air tight container. Keep in the freezer for 30 days.

    To thaw the cookie dough, place on the counter for 1 hour, then bake for 12-14 minutes. For the cookies, place them on the counter for 2 hours until the cookies are room temperature. Then, enjoy!

    White chocolate pumpkin snickerdoodle cookies with a hand grabbing 1 cookie.

    Other Cookie Recipes To Try

    • White chip chocolate cookies
    • Monster cookies
    • Brown butter chocolate chip cookies
    • Butterscotch chocolate chip cookies.
    White chocolate pumpkin snickerdoodle cookies on a circle wire rack.

    Make sure to tag me on Instagram @stephaniesweettreats and leave me a review below if you made these cookies. I hope you loved it! To get more ideas follow me on Pinterest.

    White chocolate pumpkin snickerdoodle cookies laid out with extra white chocolate chips.

    White Chocolate Pumpkin Snickerdoodle Cookies

    Stephanie Rutherford
    These white chocolate pumpkin snickerdoodle cookies are soft, chewy, extra cinnamon, and full of white chocolate chips.
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 14 mins
    Chilling Time 1 hr
    Total Time 1 hr 29 mins
    Course Dessert
    Cuisine American
    Servings 36 cookies
    Calories 171 kcal

    Ingredients
     
     

    • 1 cup Unsalted butter melted
    • ½ cup Brown sugar packed light or dark
    • 1 cup White granulated sugar
    • 1 ½ teaspoon Pure vanilla extract
    • ¾ cup Pumpkin puree Not the pumpkin pie filling
    • 2 cups All-purpose flour
    • ½ teaspoon Salt
    • ½ teaspoon Baking powder
    • ½ teaspoon Baking soda
    • 1 tablespoon Plus 1 teaspoon Ground cinnamon
    • 2 teaspoon Pumpkin pie spice
    • ½ teaspoon Nutmeg
    • 2 cups White Chocolate Chips
    • ½ cup White sugar
    • ½ teaspoon Ground Cinnamon

    Instructions
     

    • In a medium sized bowl, sift together the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and pumpkin pie spice.
    • Using a mixer, beat the melted butter, sugar, and brown sugar together for 2 minutes on medium. It should become very pale in color.
    • Add pumpkin puree and vanilla. Mix until combined on medium.
    • Slowly add in dry ingredients. Scrape the bowl and mix for 20 seconds. Add in white chocolate chips. Cover and chill for 1 hour.
    • Once dough is chilled, preheat oven to 350°F. Line 2 cookie sheets with silicone mats or parchment paper. In a small bowl combine white sugar and cinnamon to create a cinnamon sugar mixture.
    • Using a 1 inch cookie scoop, scoop dough and roll into a ball and coat in cinnamon sugar. Bake for 12-14 minutes. The cookies are done baking when edges and underneath are golden brown. Let cookies cool for 5 minutes on a baking sheet. Then, transfer to cooling rack. Allow the cookies to cool completely.

    Notes

    High altitude baking- Add an extra 2 tablespoon of flour.
    Flour- Make sure flour is spooned and leveled. Too much compacted flour can make the cookies dry.
    Pumpkin puree- The pumpkin is stronger when the puree is cold. 
    White chocolate chips- Make sure the chips are actual white chocolate and not white chocolate flavored.

    Nutrition

    Calories: 171kcalCarbohydrates: 23gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 16mgSodium: 195mgPotassium: 52mgFiber: 1gSugar: 15gVitamin A: 955IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Keyword best, chewy, cookies, easy, pumpkin cookies, pumpkin spice, snickerdoodles, white chocolate
    Tried this recipe?Let us know how it was!

    More Cookie Recipes

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    • Snowman Cookies
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    About Stephanie Rutherford

    Reader Interactions

    Comments

    1. Heather says

      September 29, 2022 at 10:19 am

      Getting ready to make these but cannot find white CHOCOLATE chips just white morsels. Where did you find them?

      Reply
      • Stephanie Rutherford says

        September 29, 2022 at 1:49 pm

        I found mine at my grocery store. In a pinch you can use the morsels.

        Reply
    2. Kelly says

      September 15, 2021 at 5:11 pm

      5 stars
      These were sooooooo good and easy to make. Stumbled on the recipe looking for a way to make pumpkin cookies with no egg. I am not a fan of white chocolate so used regular chocolate chips and was blown away. Will be a repeat for sure.

      Reply
    3. kelsey says

      November 24, 2020 at 7:16 pm

      my cookies turned out extremely flat.... would this be a result of not letting the dough chill long enough? I had them in the fridge for an hour and a half. any recommendations?

      Reply
      • Stephanie Rutherford says

        November 28, 2020 at 11:49 am

        Hello!
        So if your cookies are flat, it could be that there isn't enough flour. If you live in high altitude, add an extra TBSP of flour per cup of flour. I live in Colorado and have to do that.
        Also, when have you last changed your baking soda/powder? They expire after 6 months of opening.
        If you had them in the fridge for 1 1/2 hours, then it should have been long enough to chill. This would probably be related to the flour to the butter.

        Reply
        • kelsey says

          December 12, 2020 at 1:55 am

          thank you!! I love your recipes

          Reply

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