White Chocolate Pumpkin Snickerdoodles

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch lying around for those chilly fall days. Warning: they disappear quickly!

Today I present my fall version of snickerdoodles. And holy mackerel, these pumpkin snickerdoodles deserve a standing ovation.

Two, actually. They’re the much anticipated sequel to my favorite pumpkin chocolate chip cookies. (Aka the chewy pumpkin cookie of which all cakey pumpkin cookies are jealous!)

I’m completely crazy when it comes to pumpkin cookies. You see, pumpkin has a way of making everything it touches taste cakey.

I prefer a chewy and dense cookie, so it took me awhile to integrate pumpkin into cookies to create that delicious texture. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.

Pumpkin Snickerdoodles Success Tips

• You will notice that there is no egg* used in this cookie recipe. Read here about why I leave out the eggs in my pumpkin cookies.
• Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. I replace both every 3 months because I find they lose their strength not much longer after that.
• I use white chocolate flavored morsels for these snickerdoodle cookies. If you prefer to use pure white chocolate chunks instead of the chips, go ahead.
• Careful not to overmeasure your flour. This is so important! I always suggest readers to invest in a food scale to accurately measure flour. Especially for cookies. Even 1 extra Tablespoon can make a huge difference. Here is the food scale I own – it is the handiest tool in my kitchen at this point.
• Chilling the cookie dough is mandatory. Good news: only 30 minutes.

Ingredients

• 1/2 cup (115g) unsalted butter
• 1/4 cup (50g) packed light or dark brown sugar
• 1 cup (200g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1 teaspoon pumpkin pie spice*
• 1/2 cup (90g) white chocolate chips or chunks.

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