Highlight: Indulgent Fall Cookies Bursting with Cozy Flavors
When fall arrives and the air turns crisp, nothing hits the cozy sweet spot like these White Chocolate Pumpkin Snickerdoodles. Soft, tender cookies combine the warm spices of pumpkin pie with the creamy sweetness of white chocolate chips, all topped with a classic cinnamon-sugar snickerdoodle crackle. They’re the perfect treat for pumpkin lovers, holiday gatherings, or a quiet afternoon with a mug of cider. Each bite is soft, chewy, and brimming with autumn warmth, capturing the essence of the season without the fuss.
These cookies come together quickly, with pantry-friendly ingredients and foolproof steps that guarantee consistent softness. Pumpkin puree and instant pudding mix add extra moisture and depth, while the cinnamon sugar topping delivers that nostalgic snickerdoodle crunch we all love. Once you try them, they’ll be on repeat every fall.
Why You’ll Love These Cookies
- Soft, chewy centers with a light crisp cinnamon-sugar crust
- Pumpkin flavor balanced with gentle autumn spices
- White chocolate chips add creamy pockets of indulgence
- Quick, simple, and ready in under 30 minutes
- Perfect for sharing, gift-giving, or pairing with warm beverages
At my house, these cookies practically vanish as soon as the weather cools. The kids love helping roll the dough in cinnamon sugar, and adults can’t resist sneaking a warm cookie straight from the tray.
Everything You’ll Need
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup pumpkin puree (unsweetened)
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Mix-ins
- 1 cup white chocolate chips
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Set aside. This ensures all spices and leavening are evenly distributed.
Step 3: Cream Butter and Sugars
In a large mixing bowl or stand mixer, beat the softened butter with granulated sugar and brown sugar until pale and fluffy — about 2–3 minutes. This creates a light, tender base for the cookies.
Step 4: Mix Wet Ingredients
Add the pumpkin puree, egg, and vanilla extract to the creamed butter mixture. Stir just until smooth. Avoid overmixing to maintain soft cookie texture.
Step 5: Incorporate Dry Ingredients and Mix-ins
Gradually add the dry ingredients to the wet mixture on low speed until no flour streaks remain. Gently fold in the white chocolate chips to avoid breaking them.
Step 6: Prepare Cinnamon Sugar Coating
In a small bowl, combine granulated sugar and cinnamon. Using a cookie scoop, portion dough into tablespoon-sized balls and roll each ball in the cinnamon sugar mixture for a classic snickerdoodle crackle.
Step 7: Bake
Place coated dough balls onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes, until edges are set but centers still look slightly soft. Avoid overbaking — cookies continue to firm as they cool.
Step 8: Cool and Enjoy
Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm or store in an airtight container for up to a week.
Tips for Perfect Cookies
- Do not overbake: For soft, tender centers, remove cookies when edges are lightly golden.
- Optional chilling: Refrigerate dough 30 minutes before baking for slightly thicker cookies.
- High-quality pumpkin: Use unsweetened puree, not canned pie filling, for best flavor.
- Even coating: Roll dough balls in cinnamon sugar just before baking to preserve the crisp layer.
Recipe FAQs
→ What makes these cookies so soft?
The combination of pumpkin puree and instant pudding mix keeps the cookies moist, tender, and chewy.
→ Can I substitute white chocolate chips?
Yes! Milk chocolate, dark chocolate, or caramel chips can be used without compromising texture.
→ How should I store these cookies?
Store in an airtight container at room temperature for 5–7 days to maintain softness and flavor.
→ What spices give the pumpkin flavor?
A blend of cinnamon, nutmeg, cloves, and pumpkin spice pudding mix creates a warm, balanced pumpkin taste.
→ Why roll in cinnamon sugar?
This topping creates a lightly crisp, sweet exterior that contrasts perfectly with the soft cookie interior.
→ How many cookies does this recipe yield?
Approximately 32 cookies, depending on the size of your scoops — perfect for sharing or gifting.
Cultural Context
Snickerdoodles are a timeless American classic, loved for their cinnamon-sugar crackle and soft interior. Adding pumpkin elevates the cookies into a fall favorite, blending seasonal flavors with a nostalgic treat. White chocolate chips add a modern, indulgent twist that keeps these cookies popular at pumpkin patch parties, school bake sales, and cozy home kitchens alike.
Serving Suggestions
Serve these cookies warm with hot apple cider, spiced chai, or your favorite fall latte. They also make a delightful addition to holiday dessert platters or lunchbox treats. For a festive touch, sprinkle extra cinnamon sugar or drizzle with melted white chocolate before serving.
Must-Have Equipment
- Mixing bowls
- Hand or stand mixer
- Whisk
- Parchment-lined baking sheets
- Wire cooling rack
- Cookie scoop
Nutritional Highlights (per cookie)
- Calories: 160
- Fat: 7 g
- Carbohydrates: 24 g
- Protein: 2 g