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say hello to your favorite fall cookie. White Chocolate pumpkin chai snickerdoodle cookies are a the ultimate fall dessert. With flavors of pumpkin, cinnamon, and chai spices with swirls of white chocolate and a cinnamon sugar coating on top. They're sweet, soft, chewy and cinnamon-y. Perfect for all things fall and Thanksgiving. - adventuresofb2.com

White Chocolate Pumpkin Chai Snickerdoodle


  • 1/2 cup butter
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 1/2 cup flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 tbsp pumpkin puree
  • 1 1/2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 3/4 cup white chocolate chips

Sugar Coating:

  • 1/3 cup cinnamon sugar


  1. Bake 350F. Chill at least mins. bake 10 mins

  2. In a large bowl, beat together the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Add in the vanilla extract and pumpkin puree. Whisk until smooth and set aside.

  3. In a medium bowl, whisk dry ingredients together: the flour, salt, baking powder, baking soda, cinnamon, nutmeg, and ginger.

  4. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips.

  5. Cover the dough and chill for 30 minutes, or overnight. Chilling is highly recommended.

  6. Preheat oven to 350F. Line baking sheet with parchment. Use a small bowl and add 1/3 cup of cinnamon sugar or make your own (1 tsp of ground cinnamon and 1/3 cup of sugar.)

  7. Scoop out a tablespoon of dough and roll it into a ball. Roll dough and coat in cinnamon sugar and then place on parchment paper. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

  8. Bake the cookies for 10 minutes. The cookies may look very soft and underbaked. Keeping them in the oven for longer may dry them out. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.

  9. Allow the cookies to cool for 10 minutes before transferring to a wire rack. The longer the cookies cool, the chewier they will be.