Go Back
–+ servings
White chocolate pumpkin snickerdoodle cookies laid out with extra white chocolate chips.
Print Recipe
5 from 4 votes

White Chocolate Pumpkin Snickerdoodle Cookies

These white chocolate pumpkin snickerdoodle cookies are soft, chewy, extra cinnamon, and full of white chocolate chips.
Prep Time15 minutes
Cook Time14 minutes
Chilling Time1 hour
Total Time1 hour 29 minutes
Servings: 36 cookies
Calories: 171kcal
Author: Stephanie Rutherford

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
US Customary - Metric

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: 171kcal | Carbohydrates: 23g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 16mg | Sodium: 195mg | Potassium: 52mg | Fiber: 1g | Sugar: 15g | Vitamin A: 955IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg