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Day 214: White Chocolate Pumpkin Snickerdoodles

I guarantee that your kitchen will smell like cinnamon and pumpkin when you bake these cookies!

They're packed with cinnamon and pumpkin and they're snickerdoodles. What's more to love? White chocolate is the perfect pair for these pumpkin snickerdoodles.

You'll have to squeeze out the pumpkin puree using a paper towel so that the pumpkin releases it's liquid. If you don't do it, it will result in a mushy cookie.

As soon as you bite into one of these cookies you'll immediately fall in love with them. Snickerdoodles are definitely in the top three cookies that I would (if I could 😋) eat on a daily basis. They melt in your mouth but have a slight crumble. Snickerdoodles are so good!

Adding pumpkin and white chocolate chips to that? It's the ultimate Fall cookie!


|Level: 👩🏽‍🍳|Time: 45 minutes| Serves: 6-8|



  • 1/2 cup unsalted butter, melted

  • 1/4 cup brown sugar

  • 1/2 cup granulated sugar

  • 6 Tablespoons pumpkin puree

  • 1 1/2 cups all-purpose flour

  • 1/4 teaspoon baking powder

  • 1/4 teaspoon baking soda

  • 1 1/2 teaspoons ground cinnamon

  • 1 teaspoon pumpkin pie spice

  • 1/2 cup white chocolate chips

Cinnamon Sugar

  • 1/2 cup granulated sugar

  • 1/2 teaspoon cinnamon


  1. In a bowl whisk together your melted butter, brown sugar, 1/2 cup of your granulated sugar, and pumpkin puree.

  2. In a separate bowl toss together your flour, baking powder, baking soda, 1 1/2 teaspoons of cinnamon and pumpkin pie spice. Pour in your wet ingredients and fold in your white chocolate chips. Chill for 30 minutes.

  3. Preheat your oven to 350 degrees and line a baking sheet with parchment paper. In a small bowl whisk 1/2 cup granulated sugar and 1/2 teaspoon cinnamon. Roll out 1 1/2 tablespoons worth of cookie dough balls and roll them into your cinnamon sugar mixture. Place onto baking sheet and flatten slightly. Bake for 12 minutes.


The Bored Baker 👩🏽‍🍳


Made this recipe? Tag @theboredbakerofficial on Instagram.



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