You know that feeling when the first cool breeze of fall hits? You immediately want to pull on a sweater and bake something. But not just anything. You want something that screams “autumn” without being the same old pumpkin pie.
I’ve spent years in kitchens, and let me tell you, the perfect fall cookie is a game-changer. It needs to be soft, chewy, and full of warm spices. That’s exactly what these White Chocolate Pumpkin Snickerdoodles are.
This isn’t just another cookie recipe. It’s the one that will make your house smell amazing and have everyone asking for the recipe. We’re combining the classic tangy snickerdoodle with the coziness of pumpkin and sweet little bursts of white chocolate. It’s the perfect treat.
What You’ll Need
Getting your ingredients ready before you start is a habit all good cooks have. It’s called “mise en place,” a fancy term for “get your stuff together.” It makes the whole process so much smoother.
Here is everything you’ll need to make these amazing cookies. Don’t worry, it’s all simple stuff you can find at any store.
| Category | Ingredient | Amount |
|---|---|---|
| Dry Ingredients | All-Purpose Flour | 2 ¾ cups |
| Cream of Tartar | 2 teaspoons | |
| Baking Soda | 1 teaspoon | |
| Pumpkin Pie Spice | 2 teaspoons | |
| Salt | ½ teaspoon | |
| Wet Ingredients | Unsalted Butter, softened | 1 cup (2 sticks) |
| Granulated Sugar | 1 cup | |
| Brown Sugar, packed | ½ cup | |
| Pumpkin Puree | ½ cup | |
| Large Egg | 1 | |
| Vanilla Extract | 1 teaspoon | |
| Mix-ins & Topping | White Chocolate Chips | 1 ½ cups |
| Granulated Sugar | ¼ cup | |
| Ground Cinnamon | 2 teaspoons |
Tools You’ll Use
You don’t need a bunch of fancy equipment for this recipe. Basic baking tools will do the job just fine.
- Mixing Bowls (one large, one medium)
- Whisk
- Electric Mixer (stand or hand mixer)
- Rubber Spatula
- Cookie Scoop (or a spoon)
- Baking Sheets
- Parchment Paper
- Cooling Rack
Let’s Get Baking: Step-by-Step Instructions
Alright, this is the fun part. Follow these steps and you’ll have perfect cookies. Don’t skip the chill time, it really matters!
Step 1: In a medium bowl, whisk together the flour, cream of tartar, baking soda, pumpkin pie spice, and salt. Set this aside for later.
Step 2: In a large bowl, use your electric mixer to beat the softened butter with the granulated sugar and brown sugar. Mix on medium speed for about 2 minutes until it’s light and fluffy.
Step 3: Add the pumpkin puree, egg, and vanilla extract to the butter mixture. Mix until everything is just combined. Scrape down the sides of the bowl to make sure it’s all mixed in.
Step 4: Turn the mixer to low speed and slowly add the dry ingredients to the wet ingredients. Mix until you no longer see streaks of flour. Don’t overmix it!
Step 5: Gently fold in the white chocolate chips with your rubber spatula.
Step 6: Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 60 minutes. This is a super important step to prevent the cookies from spreading too much.
Step 7: While the dough is chilling, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper.
Step 8: In a small, shallow bowl, mix together the ¼ cup of granulated sugar and 2 teaspoons of cinnamon for the coating.
Step 9: Once chilled, use a cookie scoop to make balls of dough about 1.5 inches in size. Roll each ball in your hands to make it smooth, then roll it in the cinnamon-sugar mixture until it’s fully coated.
Step 10: Place the coated dough balls on the prepared baking sheets, about 2 inches apart.
Step 11: Bake for 11-13 minutes. The edges should be set and slightly golden. The centers might look a little soft, but they’ll set up as they cool.
Step 12: Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
Pro Tips from a Chef
After making thousands of cookies, I’ve learned a few things. These little tricks make a big difference between a good cookie and a great one.
-
Blot Your Pumpkin: Pumpkin puree has a lot of water in it. Too much water can make your cookies cakey instead of chewy. Spoon your puree onto a couple of paper towels and gently blot it before adding it to the batter.
-
Don’t Skip the Chill: I know, waiting is the hardest part. But chilling the dough is not optional. It solidifies the fat in the butter, which means your cookies will spread less and have a much better, chewier texture.
-
Cream of Tartar is Key: You might be tempted to skip it, but cream of tartar is what gives snickerdoodles their signature tangy flavor. It also helps activate the baking soda to give the cookies a soft, pillowy lift.
-
Underbake Them (Slightly): The secret to a soft cookie is to pull it from the oven when the center still looks a tiny bit underdone. They will continue to bake on the hot pan for a few minutes after you take them out. This guarantees a chewy center every time.
Mix It Up: Substitutions & Variations
Want to play around with the recipe? Go for it! Cooking should be fun. Here are a few ideas to get you started.
| Substitution | How to Do It | Result |
|---|---|---|
| Gluten-Free | Use a 1:1 gluten-free all-purpose flour blend. | A slightly different texture, but still delicious. |
| Different Spices | Swap pumpkin pie spice for just cinnamon, or add a pinch of cardamom or nutmeg. | A new flavor profile. Cardamom is amazing with pumpkin! |
| Different Chips | Try butterscotch chips, caramel bits, or semi-sweet chocolate chips instead of white chocolate. | A totally different cookie! Butterscotch is a great choice for fall. |
| Add Nuts | Fold in ½ cup of chopped pecans or walnuts with the white chocolate chips. | Adds a nice crunch and nutty flavor. |
Make-Ahead & Storage Tips
These cookies are great for making ahead of time. The dough can be made and stored in the fridge for up to 3 days.
You can also freeze the dough balls. Place the cinnamon-sugar-coated balls on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. You can bake them right from frozen; just add 2-3 extra minutes to the baking time.
For leftovers, store the cooled cookies in an airtight container at room temperature. They will stay fresh for about 5 days.
FAQs (Your Questions Answered)
Q1. Why did my cookies come out flat?
Ans: This is usually because the dough wasn’t cold enough. Chilling the dough is key. Another reason could be that your butter was too soft, almost melted, when you creamed it with the sugar. It should be soft, but still cool to the touch.
Q2. Can I use pumpkin pie filling instead of pumpkin puree?
Ans: Please don’t! Pumpkin pie filling comes pre-sweetened and pre-spiced. It will throw off the flavor and sweetness of the cookies. Stick with 100% pure pumpkin puree.
Q3. My dough is really sticky. What did I do wrong?
Ans: You didn’t do anything wrong! Pumpkin cookie dough is naturally a bit sticky because of the moisture in the puree. The chilling step will make it much easier to handle and roll into balls.
Wrapping Up
There you have it—a cookie that’s perfect for fall, or really any time you need a little comfort. The warm spices, the soft pumpkin, and the sweet white chocolate all come together in the best way.
Now it’s your turn. Get in the kitchen and give this recipe a try. I promise it’s worth it.
When you’re done, come back and leave a comment below. I’d love to hear how your cookies turned out or if you have any questions
