White Chocolate Pumpkin Snickerdoodles
White Chocolate Pumpkin Snickerdoodles are soft, spiced cookies rolled in cinnamon sugar and loaded with sweet white chocolate chips.
When fall arrives, you just know it’s time for all things pumpkin. This year, there is no exception! Since almost everything is infused with everyone’s favorite gourd, I wanted to create something extra delicious. My White Chocolate Pumpkin Snickerdoodles are just the fall cookie recipe you’ve been looking for. This recipe takes all the great components of two classic cookies and fuses them together. From the snickerdoodle side, I top these with plenty of cinnamon and sugar. For the pumpkin side, I use a pumpkin pudding mix and pumpkin pie spice. They each give the cookies a soft texture and that right amount of pumpkin flavor.
Looking for more top-loved snickerdoodle cookie recipes? Try my Brown Butter Snickerdoodles and my Snickerdoodle Blondies next.
WHITE CHOCOLATE PUMPKIN SNICKERDOODLES
When I was testing out this recipe, I needed a little something extra to bring everything together, and that’s when I added white chocolate chips! With its sweet and rich flavor, it ties everything else together perfectly to form my new favorite fall cookie. The best part is that these homemade pumpkin snickerdoodle cookies are unbelievably easy to make. Have a batch ready this year for when you and the family carve pumpkins. I hope this recipe brings your family as much joy as it brought me to make it.
Find my expert tips on how to make pumpkin snickerdoodle cookies from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This White Chocolate Pumpkin Snickerdoodles Recipe:
- Easy-To-Make: No complicated steps here! Just simple ingredients and quick prep for bakery-style cookies at home.
- Soft & Chewy Texture: Thanks to the pumpkin puree and pudding mix, these cookies stay soft, tender, and chewy in every bite.
- Fall Spices & Flavor: A mix of pumpkin, warm spices, and a cinnamon-sugar topping gives these cookies that classic autumn taste.
- Sweet White Chocolate Twist: Creamy white chocolate chips add the perfect balance of sweetness to the spiced cookie base.
- Perfect for Fall Gatherings: Whether you’re carving pumpkins, hosting a fall party, or baking for the holidays, these cookies will be a crowd favorite.
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 box (3 ounces) pumpkin spice instant pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup white chocolate chips
Topping
- 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together
Instructions
Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
In the bowl of a stand mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy. Add the egg, beat until just combined, then add the pumpkin and vanilla.
In a separate medium-sized bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice, and salt. Gradually add this dry mixture to the wet mixture. Mixing until just combined. Stir in the white chocolate chips.
Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets.
Topping
Sprinkle a pinch of cinnamon sugar mixture over each cookie dough ball. Place in the oven and bake for 10 minutes. Remove from oven. Let cookies cool right on the baking sheets before serving. Enjoy!
Notes
I used a box of the ‘Batch’ brand of pumpkin spice instant pudding mix from Walmart. I can’t seem to find the Jell-O brand of it anymore.
Servings
Yields: 32 pumpkin snickerdoodle cookies.
Storage and Reheating
Store cooled White Chocolate Pumpkin Snickerdoodles in an airtight container at room temperature for up to 5 to 7 days, or refrigerate for up to a week. For longer storage, freeze baked cookies or dough balls for up to 3 months—just bake frozen dough with an extra 1–2 minutes. To enjoy that fresh-from-the-oven taste, reheat cookies in the microwave for 8–10 seconds or in a 300°F oven for 3–4 minutes.
Holly’s Tips for the Best White Chocolate Pumpkin Snickerdoodles:
- Don’t Skip The Pudding Mix: It helps keep the cookies soft, chewy, and full of pumpkin spice flavor.
- Chill If Sticky: If the dough feels too soft to handle, pop it in the fridge for 20–30 minutes before scooping.
- Even Scoops = Even Baking: Use a cookie scoop so all the cookies bake up the same size.
- Don’t Overbake: The cookies may look slightly underdone at 10 minutes, but they’ll set as they cool on the baking sheet.
- Extra Flavor Boost: For a stronger pumpkin spice flavor, add an extra pinch of cinnamon or pumpkin pie spice to the cinnamon-sugar topping for the ultimate fall cookie recipe!
Frequently Asked Questions:
Definitely! Chill the dough for up to 2 days before baking, or freeze dough balls for up to 3 months.
Yes! You can leave them out or swap in semi-sweet, milk chocolate, or even butterscotch chips.
The pudding mix keeps the cookies soft and adds flavor. If you can’t find it, use vanilla pudding mix and add a little extra pumpkin pie spice.
That’s normal. These cookies continue to set as they cool on the baking sheet. Don’t overbake or they’ll lose their chewy texture.
To make White Chocolate Pumpkin Snickerdoodles gluten-free, swap the all-purpose flour with a 1:1 gluten-free baking flour blend that contains xanthan gum (such as Bob’s Red Mill or King Arthur). Everything else in the recipe is naturally gluten-free, including the pumpkin puree, pudding mix, and spices—but always double-check labels to be sure. The texture may be slightly softer, so chilling the dough before baking can help the cookies hold their shape.
Similar Recipes
Craving something similar? Try my Brown Butter Snickerdoodles next!
Looking for a fall party-ready recipe? My Pumpkin Pie Cheese Ball is easy to make and will be gone in seconds!
Craving something more dense? My Pumpkin Rolls feature a crowd-pleasing pumpkin cake roll wrapped around a decadent cream cheese frosting filling.
Looking for something to serve for brunch? My Pumpkin Cinnamon Rolls bring two fall flavors together in one irresistible bite: cinnamon swirls and warm, spiced pumpkin.
Can’t get enough of white chocolate and pumpkin? My White Chocolate Pumpkin Truffles are the perfect fall party snack or weekend brunch dish.
Have you made this White Chocolate Pumpkin Snickerdoodles recipe? 🎃
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White Chocolate Pumpkin Snickerdoodles
Ingredients
- 1 cup salted butter, room temperature
- 1 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1/4 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 box (3 ounces) pumpkin spice instant pudding mix
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- TOPPING: 2 Tablespoons granulated sugar + 1 teaspoon ground cinnamon, mixed together
Instructions
- Preheat oven to 375 degrees F. Line two large baking sheets with parchment paper.
- In the bowl of a stand-mixer, add the softened butter and both light brown sugar and granulated sugar. Beat until combined and creamy.Add the egg, beat until just combined, then add the pumpkin and vanilla.
- In a separate, medium bowl, whisk together the flour, baking soda, pudding mix, cinnamon, pumpkin pie spice and salt.Gradually add this dry mixture to the wet mixture. Mixing until just combined. Stir in the white chocolate chips.
- Using a standard-size cookie scoop, scoop the dough out onto the two prepared baking sheets. TOPPING: sprinkle a pinch of cinnamon sugar mixture over each cookie dough ball. Place in oven and bake for 10 minutes. Remove from oven. Let cookies cool right on the baking sheets before serving. Enjoy!
Notes
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Jell-O no longer makes pumpkin spice pudding mix. What can you substitute?
I found the ‘Batch’ brand of pumpkin spice instant pudding mix at Walmart. It is in an orange box. 🙂
Hi Holly, thanks for a yummy recipe! We couldn’t find pumpkin pudding mix so subbed in a butterscotch pudding mix. The flavor profile is similar so thought we’d try it. The cookies are nice and chewy and still taste pumpkin-y.
Best cookies ever. Made them and served them at a fall wedding for my son and daughter in law. The guests couldn’t get enough of them. And on a side note, my grandson now says that my cookies are the best he’s ever had.