Pumpkin Snickerdoodles

The flavor combination of pumpkin and cinnamon, and the addition of white chocolate chips makes these Pumpkin Snickerdoodles utterly irresistible!

When making this recipe, I decided to use one of my favorite Snickerdoodle recipes for the base. I also decided to throw in some White Chocolate Chips inspired by THIS recipe. The added pumpkin pie spice then gives it that PUMPKIN flavor most people love!

Pumpkin Snickerdoodles topped with white chocolate chips on a white plate

Pumpkin + Cinnamon + White Chocolate

One of my favorite things to do is experiment in the kitchen with new recipes. I love mixing and matching and often find myself adding certain ingredients to old recipes to make new ones. It’s so fun and can sometimes be a bad thing or a good thing (usually it’s a good thing.) 😉

Thankfully, I was experimenting when I created this recipe. I wanted to make some Pumpkin Snickerdoodles but I didn’t want them to be toooo pumpkin-y, so I thought I’d add some white chocolate chips to slightly offset the pumpkin. Sounds pretty amazing, right? Well, not to toot my own horn, but they were pretty darn delicious!

The combination of pumpkin, cinnamon sugar, and white chocolate is actually divine! If you like those 3 ingredients, I promise you will love this cookie recipe.

Pumpkin snickerdoodle cookie dough being coated in cinnamon sugar

How to Make Pumpkin Snickerdoodle cookies

WET INGREDIENTS. Cream butter, pumpkin puree, and sugar by hand in a mixing bowl. Add eggs and vanilla and cream (mix) together.

DRY INGREDIENTS. In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.

COMBINE. Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.

CHILL. Refrigerate for 30-45 minutes.

COAT. Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.

BAKE. Bake at 375°F for 8 minutes.

Recipe Tips

Snickerdoodles are one of my favorite cookies. I really love the extra tanginess that the cream of tartar adds and the simplicity of coating the dough balls and dropping them on a baking sheet. Here are a few tips to help you get the best result each and every time:

  • Room temperature eggs incorporate better than chilled eggs. To warm them up faster place them in a bowl of warm-hot water for a few minutes. 
  • Make sure you’re using pumpkin PUREE 
  • It may seem unnecessary, but be sure to sift the dry ingredients in a separate bowl before mixing it into the creamy mixture. The less the gluten in the flour is activated by mixing the softer the cookies will be. 
  • You can easily make your own pumpkin pie spice using spices most people already have in their cupboards. You can find the recipe HERE
  • Do NOT over bake them! They may seem like they are not quite done, so let them cool on the baking sheet. The heat from the sheet will continue to cook them before cooling off. 

Pumpkin spice snickerdoodles on a lined baking sheet

Tips for Storing

Storing the pumpkin snickerdoodle cookies appropriately will keep them delicious longer. Be sure that the cookies have completely cooled before storing.

  • Room temperature: Store the cookies in an airtight container for 3-4 days. To keep them soft and chewy longer, place a piece of white bread into the container with the cookies. Just like how bread keeps brown sugar soft it will absorb the extra air in the container and keep the cookies soft.
  • Freezer:  Place the cookies in a freezer safe airtight container. They will keep in the freezer for up to 3 months. 
    • Tip: I like to place 1-2 cookies in a fold top sandwich bag before placing them into the container. This way they are easy to grab and place in my kids lunch boxes for a yummy treat. 
  • Freezing the dough: Once you have shaped and coated the dough balls with the sugar spice mixture line them up on a small baking sheet (one that will fit in your freezer). Place the dough balls in the freezer until they are solid, then transfer them to a freezer Ziploc. Freeze for up to 2 months. To bake: line dough balls on a baking sheet and allow them to thaw for about 20 minutes before baking them. You may need to add a minute of two to compensate for the cooler starting temperature. 

Pumpkin snickerdoodles with white chocolate chips

For more snickerdoodle recipes, check out:

And for more pumpkin recipes, try:

Pumpkin Snickerdoodles Recipe

4.93 from 14 votes
The flavor combination of pumpkin and cinnamon, and the addition of white chocolate chips makes these Pumpkin Snickerdoodles utterly irresistible!
Course Dessert
Cuisine American
Prep Time 7 minutes
Cook Time 8 minutes
Refrigerate 30 minutes
Total Time 45 minutes
Servings 30
Calories 143 kcal
Author Lil' Luna

Ingredients

Coating

  • 1 tbsp cinnamon
  • 4 tbsp sugar
  • 1 tsp pumpkin pie spice

Instructions
 

  • Cream sugar, puree and butter by hand in a mixing bowl.
  • Add eggs and vanilla and cream (mix) together.
  • In a separate bowl combine, cream of tartar, flour, baking soda, baking powder, pumpkin pie spice and salt.
  • Gradually add this mixture to the creamed mixture and stir until well combined. Add white chocolate chips and mix until well combined.
  • Refrigerate for 30-45 minutes.
  • Combine sugar, cinnamon and pumpkin pie spice in a small bowl. Form dough into small balls, roll in sugar/cinnamon mixture and then place on a greased cookie sheet.
  • Bake at 375°F for 8 minutes.

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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments:

  1. 5 stars
    This recipe won a fall baking contest at our church! They were super yummy! I didn’t have white chocolate chips so we left them out and they were still delicious!

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