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:

Create your Lil’ Luna account now!
Sign Up to Save Recipes

Pumpkin Snickerdoodles Recipe

5 from 11 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

  • 1 1/2 cups sugar
  • 1/2 c pumpkin puree
  • 1/2 cup butter
  • 2 eggs room temperature
  • 1 tbsp vanilla
  • 1 1/2 tsp cream of tartar
  • 2 2/3 cup flour
  • 1 tsp baking soda
  • 1/8 tsp baking powder
  • 1/2 tsp salt
  • 1 tbsp pumpkin pie spice
  • 2/3 cup white chocolate chips

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.

Like this Recipe?

Pin it now!

Pin It NowPin It Now

Shop Online

Lil' Luna Products

See All Products

Want more inspiration?

More Recipes You'll Love

Cream Cheese Sugar Cookies

Total Time: 2 hours 18 minutes
5 from 2 votes

Royal Icing Recipe

Total Time: 25 minutes
5 from 2 votes

About the Author

Kristyn Merkley

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!

Join the Conversation

Rate and Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Comments:

  1. I made these for the first time last year and my family LOVED them. Growing up snickerdoodle cookies were my most favorite. To now have a pumpkin flavored version makes me love them even more now!

  2. 5 stars
    This is mind-blowingly Good! Snickerdoodles are always a hit over here and the pumpkin AND white chocolate chips added to it??!?? HEAVENLY!

  3. 5 stars
    My Hubby loves snickerdoodles, so i was a bit worried he WOULDN’T like these just bc they were different. No worries, he loved them! Thanks for sharing!

  4. Im confused. Your instruct say to cream sUgar butter and shortEning together. But shortening is listed in ingredients and you dont say wheN to add the pumpkin. Did I miss something?

  5. Hi!! Just trying out these cookies for the first time. They look delicious!! Two questions about the recipe:
    1. The recipe says to cream butter, shortening and sugar. There is no shortening on the ingredients list?

    2. The recipe steps never say when to add the pumpkin puree. Does that go in with the butter and sugar?

    Thanks for clarifying!!

  6. In step one is says to cream together Butter, shortening and sugar….but there is no shortening in the ingredients? Do you mEan cream together butter, pumpkin puree and sugar?

  7. 5 stars
    I made these for a church function and they were gone before my family had a chance to get one. Everyone loved them. Today i will be making them for us?

  8. 5 stars
    tHESE SOUND WONDERFUL! i CLEANED OUT MY PANTRY LAST WEEK AND DISCOVERED 8 CANS OF PUMPKIN – i GUESS i FEEL THE URGE TO BUY PUMPKIN EVERY FALL WHEN IT’S ON SALE! aNYWAY, i’VE BEEN LOOKING FOR NEW RECIPES TO TRY AND THIS ONE WILL FIT THE BILL! lOVE SNICKERDOODLES, PUMPKIN SPICE, AND WHITE CHOCOLATE – SOUNDS LIKE A WIN, WIN, WIN TO ME!!!!

  9. 5 stars
    Why have I never made these before??? They are amazingly delicious! I love a yummy snickerdoodle cookie, but these are on a whole other level!

  10. 5 stars
    Snickerdoodle are one of my husbands favorite cookies. These are no different. The white chocolate chips topped them off wonderfully.

See More Comments