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White Chocolate Pumpkin Snickerdoodles

White chocolate pumpkin snickerdoodles with a classic cinnamon-sugar roll and crisp edges. The dough uses pumpkin puree folded into a fluffy butter base, creating crinkled tops and melty white chocolate chips in every bite.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 30 servings
Course: Dessert
Cuisine: American
Calories: 95
Ingredients Equipment Method Notes

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
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 1 egg
  • 0.33 cup pumpkin puree (blotted dry)
  • 1 tsp vanilla
  • 1 cup white chocolate chips
  • 0.33 cup sugar For rolling
  • 2 tsp cinnamon For rolling
  • 0.25 tsp pumpkin pie spice For rolling

Equipment

  • 1 sheet pan

Method
 

Prep the oven and ingredients
  1. Preheat oven to 375F and line baking sheets. Set the sheets aside while you prep the dough.
  2. Blot pumpkin very dry. This helps prevent cookies from spreading too much.
  3. Whisk all-purpose flour, cream of tartar, baking soda, cinnamon, pumpkin pie spice, nutmeg, and salt together in a bowl. Whisk until evenly combined and no spice streaks remain.
Mix the snickerdoodle dough
  1. Beat unsalted butter, softened with granulated sugar until very fluffy. Beat in an even, light texture before adding the wet ingredients.
  2. Add egg, pumpkin puree (blotted dry), and vanilla to the butter-sugar mixture and beat until smooth. Scrape the sides as needed so the dough looks cohesive.
  3. Fold in the flour mixture until just combined. Fold gently to avoid overmixing and tough cookies.
  4. Fold in white chocolate chips. Stop mixing as soon as the chips are evenly distributed.
Roll and bake
  1. Roll about 1-1/2 tablespoon dough balls in the sugar-cinnamon-pumpkin pie spice mixture. Coat thoroughly so the cookies look crinkled and cinnamon-forward.
  2. Bake at 375F for 10-12 minutes until crinkled and edges set. Let them rest briefly on the sheet pan before moving.

Notes

Pro tip: blot the pumpkin very dry so the dough bakes into crinkled tops instead of spreading. Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 5 days. Freeze baked cookies for up to 2 months. For a gluten-free swap, use a 1:1 gluten-free all-purpose flour blend and ensure it includes a binding blend (no almond flour).