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!
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.
Steps Of Making Pumpkin Cookies
Here are the steps of making these white chocolate pumpkin snickerdoodle cookies:
- 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
- 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.
- 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.
- 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!
- Add in white chocolate chips- Add the entire bag of white chocolate chips to the cookie dough!
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.
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.
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!
Other Cookie Recipes To Try
- White chip chocolate cookies
- Monster cookies
- Brown butter chocolate chip cookies
- Butterscotch chocolate chip cookies.
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
Ingredients
- 1 cup Unsalted butter melted
- 1/2 cup Brown sugar packed light or dark
- 1 cup White granulated sugar
- 1 1/2 tsp Pure vanilla extract
- 3/4 cup Pumpkin puree Not the pumpkin pie filling
- 2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 tsp Baking powder
- 1/2 tsp Baking soda
- 1 TBSP Plus 1 tsp Ground cinnamon
- 2 tsp Pumpkin pie spice
- 1/2 tsp Nutmeg
- 2 cups White Chocolate Chips
- 1/2 cup White sugar
- 1/2 tsp 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.
kelsey
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?
Stephanie Rutherford
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.
kelsey
thank you!! I love your recipes