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White Chocolate Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles are classic cinnamon-sugar cookies with pumpkin puree and white chocolate chips melted throughout. The cookies bake up crinkled on top with set edges at 375°F for reliable snickerdoodle texture.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.75 cup all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1.5 tsp cinnamon
  • 0.5 tsp pumpkin pie spice
  • 0.25 tsp nutmeg
  • 0.5 tsp salt
Wet ingredients
  • 1 cup unsalted butter, softened Soften before mixing.
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted dry) Blot to remove extra moisture.
  • 1 tsp vanilla
  • 1 cup white chocolate chips
Rolling mixture
  • 0.33 cup sugar
  • 2 tsp cinnamon
  • 0.25 tsp pumpkin pie spice

Equipment

  • 1 sheet pan

Method
 

Preheat & prep
  1. Preheat the oven to 375°F and line baking sheets with parchment or a silicone liner.
  2. Blot the pumpkin very dry to prevent cakey cookies.
Mix dry ingredients
  1. Whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt until evenly combined.
Cream wet ingredients
  1. Beat the softened unsalted butter and granulated sugar until very fluffy, then beat in the egg, pumpkin puree, and vanilla until smooth.
Combine & roll
  1. Fold the flour mixture into the wet ingredients until no dry streaks remain.
  2. Fold in the white chocolate chips.
  3. Roll 1-1/2 tablespoon dough balls in the cinnamon spice sugar so they’re evenly coated.
Bake
  1. Bake at 375°F for 10-12 minutes, until the tops are crinkled and the edges are set.

Notes

Pro tip: blotting the pumpkin puree very dry keeps the snickerdoodles from spreading too much and helps the crinkled tops set. Store cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 2 months, thaw at room temperature before serving. For a dairy-free swap, use a 1:1 dairy-free butter substitute (stick style) for similar texture.