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White Chocolate Pumpkin Snickerdoodles

White chocolate pumpkin snickerdoodles are soft, pillowy cookies rolled in cinnamon sugar with melty white chocolate in every bite. Baked at 350°F until edges are set and tops crack slightly, they stay chewy in the center.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Cookies
  • 2.25 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp cream of tartar
  • 0.5 tsp salt
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup pumpkin puree
  • 1 egg yolk large
  • 1 tsp vanilla extract
  • 1.5 cup white chocolate chips
Cinnamon-Sugar Coating
  • 0.25 cup granulated sugar
  • 1 tbsp ground cinnamon

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dry mix
  1. Preheat the oven to 350°F and line two baking sheets with parchment paper.
  2. Whisk together all-purpose flour, baking soda, cream of tartar, salt, ground cinnamon, and ground nutmeg in a medium bowl.
Make the cookie dough
  1. Beat unsalted butter and granulated sugar together until light and fluffy, about 2 minutes.
  2. Beat in pumpkin puree, egg yolk, and vanilla extract until smooth.
  3. Gradually mix in the dry ingredients until just combined, then fold in white chocolate chips.
Coat and bake
  1. Stir together the cinnamon-sugar coating with granulated sugar and ground cinnamon in a small bowl.
  2. Roll dough into 1 1/2-inch balls, then roll each ball generously in the cinnamon sugar.
  3. Place balls on the baking sheets 2 inches apart and bake 11–13 minutes, until edges are set and tops look slightly cracked.
  4. Cool on the pan for 5 minutes, then transfer to a wire rack and serve warm or at room temperature.

Notes

For the thick, chewy centers, don’t overbake—pull cookies when edges are set but tops still look slightly underdone. Store airtight at room temperature for up to 3 days or refrigerate up to 5 days; freeze baked cookies up to 2 months. For a nutmeg-forward flavor, consider increasing nutmeg to 3/8 tsp while keeping the rest the same; this recipe is dairy-containing and can’t be made dairy-free without swaps not covered here.