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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 + 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.
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.
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.
For more snickerdoodle recipes, check out:
- Snickerdoodle Waffles
- Snickerdoodle Milkshake
- White Chocolate Snickerdoodles
- Snickerdoodle Bread
- Snickerdoodle Bars
And for more pumpkin recipes, try:
- Pumpkin Dump Cake
- Crustless Pumpkin Pie
- Pumpkin Cinnamon Rolls
- Pumpkin Chocolate Chip Cookies
- Pumpkin Roll
Pumpkin Snickerdoodles
Ingredients
Dough
- 1½ cups sugar
- ½ cup pumpkin puree
- ½ cup butter
- 2 eggs, room temperature
- 1 tablespoon vanilla extract
- 1½ teaspoons cream of tartar
- 2⅔ cups all-purpose flour
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- 1 tablespoon pumpkin pie spice
- ⅔ cup white chocolate chips
Coating
- 1 tablespoon cinnamon
- 4 tablespoons sugar
- 1 teaspoon pumpkin pie spice
Instructions
- Cream sugar, pumpkin puree, and butter by hand in a mixing bowl.
- Add eggs and vanilla. Cream.
- 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.
- Preheat the oven to 375°F and line a cookie sheet with parchment paper, or spray with cooking spray.
- Combine sugar, cinnamon, and pumpkin pie spice in a small bowl. Form dough into small balls and roll in sugar and cinnamon mixture. Place on a greased cookie sheet.
- Bake at 375°F for 8 minutes.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi! Which step do you add the pumpkin purée? Thanks!
I made and shared these with others. EVERYONE loved them!
This was not a very good recipe. I baked the cookies 8 minutes as on the recipe. The cookies were still raw. After 45 minutes in the refrigerator, the dough was still mushy. They lacked in flavor.
Sweetheart I made the pumpkin snicker doodle cookies. Yours look prettier than mine. I nixed them in the mixer. Which I should not have done they seemed sticky. Should I have not done that? I just took them out of the oven, so don’t know how they taste.
Wanda Pope
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!
What?! That’s so awesome!! Glad to hear they were a hit!
They need 12-14 minutes is my only critique. I have shared this recipe with many friends since I found this in 2015!
These cookies really melted in your mouth!
This recipe looks interesting. How many cookies does it make?
I can get anywhere from 2-3 dozen. It just depends on how big you make them!
Snickerdoodle are one of my husbands favorite cookies. These are no different. The white chocolate chips topped them off wonderfully.
If you like snickerdoodles you will like these with pumpkin. Such a fall tasting cookie.
Greatest cookie ever! We make these all pumpkin season long! The white chocolate is a great addition!
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!
Great idea to combine two great cookies!! Love the hint of pumpkin!
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!!!!
It is a win!! Hang on to those cans..I can’t find pumpkin anywhere these days! Hope you like them!
The ingredient list Does not call for shortening, but your instructions saY to mix butter and shOrtening together.
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?
Yay!! Love when that happens, though I like grabbing one first 🙂 Thank you for letting me know!
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?
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!!
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?
Am i missing how much shortening it needs? Step one says to add shortening, but its not listed on the ingredients.
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!
I am glad he did!! Thank you for trying them on him & letting me know!!
This is mind-blowingly Good! Snickerdoodles are always a hit over here and the pumpkin AND white chocolate chips added to it??!?? HEAVENLY!
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!
I agree with you!! It’s such a yummy version of plain snickerdoodles! I am so glad you liked them. Thank you 🙂
I found this last night and decided to include it in the cookie swap today..HUGE hit!
I want the white chocolate sincerdodels reciepie but I don’t have a printer
Any idea how many this recipe yields? I have a feeling I’ll need to make a lot since they look so yummy 🙂
Oops, just kidding! Probably should’ve read the comments first :p
I can’t wait to try these out! pinned!
Oooh! The PERFECT way to welcome fall!
What does the TB stand for? Tablespoon
Also sugar it asks for 4TB seema very little.
Yes, TB is tablespoon… and 4 TB for the cinnamon/sugar mixture is perfect. 😉
Maybe I am blind but how many cookies does this recipe make? Thanks!
I may have forgotten to put that one there, but depending on the size you make them you can get 2 – 3 dozen. 🙂
These sound delicious! I was just wondering if the shortening had to be butter flavor or can I just use regular shortening? Will it affect the taste at all if I use regular shortening?
Im so confused in the ingredients it says 3tsps of pumpkin pie spice them says again 1tsp?? So is it 2 or one or 3?
I just made these and knew they would be fabulous before I even baked them. I *may* have tasted the dough before baking. They didn’t disappoint – they were fantastic!
I LOVE hearing that, Bobbi! I hope you found a “keeper” recipe. 😉
I made these this morning. I didn’t have that much shortening, so I used what I had-maybe 2 tablespoons and then I added half a cup of pumpkin puree. I followed the directions the rest of the way except I had to bake them a couple of minutes longer. They are delicious and quite pumkiny.
So glad you made them and liked them. I think Pumpkin Puree is a great substitute for the shortening – great idea!
Am confused…on the first and second step you say to add cream? Is that mean the cream of tartar?
If so do I add that in both steps of what you ask
Sorry, in Step 2 Cream is used as a verb. 🙂
I just made these! They are fantastic!!! 🙂
Thanks for stopping by to let me know how they were! SO glad you liked them. 🙂
these sound to die for!
They were sooo good, Marissa! You would love them!
These look fantastic! Do you think I could use all butter, or will they turn out better with shortening?
I would think all butter would work, but I’m not 100% sure. I would actually try using this other favorite snickerdoodle recipe (which doesn’t have shortening): https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/ and add the pumpkin pie spice and white chocolate chips. I know it would be just as good or even better. 😀
These sound amazing! What would you recommend as a substitute for shortening? Thank you!
I’m not sure what you could use to substitute shortening but instead I would try this using our other favorite Snickerdoodles: https://lilluna.com/recipe-tip-of-the-week-food-tutorial-snickerdoodles/. That recipe doesn’t require shortening. I would just add the pumpkin pie spice to the recipe as well as into the cinnamon/sugar mixture and then add the white chocolate chips. Hope that helps. 😀
Actual pumpkin!
Hi there!
I’m confused by the 2nd step in your instructions, it says add eggs, vanilla, and cream together, but cream isn’t listed in your ingredients! How much cream needs to be added? I’d like to make these! =]
Hahahahaha neverrrrrrmind… CREAM together as in like a verb. Not like cream from dairy. I answered my own question. Sorry!!!
LOL!! No worries! Glad you figured it out. 😀 Have a great week!
By the way, I made these today, except I used applesauce instead of eggs and they were amazing!! Thanks for the delicious recipe
Oooooh, Applesauce is a great substitute for eggs. Will make a note of it on the post for others to know. Thanks for stopping by! 😀
PS – How much applesauce did you use?
I used one small single serving size containers of Motts applesauce. The ones that come in a six pack?
Awesome, thanks! 😀
Oh my goodness! These sound and LOOK amazing! Yum!
Thank you, my dear! Sure miss you, girl! I hope all is well. 🙂
I love snickerdoodle cookies. But these look twice as good. I am headed to the store and plan on having them with some Expresso tonight. Thanks
Thanks for stopping by, Rena!! I’d love to hear how they turned out… I hope you liked them just as much as we did. 🙂
Pumpkin spice = pumpkin pie spice? Or where do you find it if not?
Yes… just changed it on the recipe – Pumpkin PIE spice. 🙂
These look amazing!!!
Thank you, Heather! They were sooo good!! Let me know if you ever try them out. 🙂
MMM the best!! I haven’t made snickerdoodles in forever- now I know what kind I need to make!! Gorg Award!!
LOL!!! You’ll have to let me know if you try them out… would love to hear! XO
Wow Kristyn, these look awesome! A perfect cookie recipe for fall. I’m going to be trying them very soon I’m sure! 🙂
Thanks, Kara! Sure miss ya, girl!! Hope you are doing well!
These look amazing! I love the pumpkin twist on a snickerdoodle! Pinned!