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Sweet, warming, and delicious White Chocolate Chai Pumpkin Snickerdoodles. Homemade snickerdoodle cookies, made with spiced pumpkin butter, and swirled with white chocolate chips. Each cookie dough ball is rolled through chai spiced sugar just before being baked to perfection. Each bite is soft and chewy with sweet notes of vanilla and chai.
Cookie season is very much upon us and I’m starting a little early. Because let’s be honest, you can already feel the holiday craze. Cookies are needed!
It’s true, I was just talking to my mom and we’re both shocked at how soon the world seems to have moved into all things Christmas. What happened to Thanksgiving?
Either way, things are busy and some nights just need a good cookie. I made these with Thanksgiving in mind, but tonight’s a perfect night to test out the recipe, you know?
These are the perfect November cookie!
I made them with my favorite pumpkin butter and then swirled white chocolate chips into the cookie dough for a sweet holiday touch that feels extra special.
And then, chai spice. I know some might not consider these “chai” because there’s no tea involved. But my spice blend uses all the same spices found in a warm cup of chai. It’s the perfect spice blend and is so delicious when you roll these into pumpkin snickerdoodles.
The steps
Thankfully, if you want to bake these up tonight…the process is simple.
As usual with most cookies, start out by beating the butter and sugar together. I love to use dark brown sugar for an added depth of flavor. Next, beat in the pumpkin butter, lots of vanilla, and an egg.
Next comes the dry ingredients. Once you mix everything in you’ll have yummy pumpkin snickerdoodle cookie dough.
To make the dough even more delicious stir in a handful of white chocolate chips. They add a sweet specialness to every bite.
Moving onto the chai spiced sugar. This really is the heart of the recipe, and where a good amount of the warming flavors come from.
The spices include lots of cinnamon, ginger, cardamom, nutmeg, all-spice, and a tiny pinch of black pepper. Just add sugar to the mix to make it perfectly sweet! It’s cinnamon sugar, just kicked up a notch.
Roll each cookie dough ball through the sugar, then place them on a baking sheet, flatten the dough balls down a bit and bake!
Everything about these cookies is delicious. They’re sweet, chewy, soft, cinnamony, and all things cozy…my favorite word this time of year.
If you eat them warm, they really will melt in your mouth.
These aren’t your average cookies, but they’re such a nice switch up! Bake them up tonight to enjoy, share them with family on Thanksgiving, and maybe even package them up in your Christmas cookie boxes. They really are loved by all!
Looking for other sweet pumpkin recipes? Here are my favorites:
Pumpkin Butter Chocolate Chip Blondies
Pumpkin Butter Chocolate Chip Cookies
Vanilla Chai Pumpkin Latte Cupcakes
Cream Cheese Swirled Cinnamon Pumpkin Butter Bread
Lastly, if you make these White Chocolate Chai Pumpkin Snickerdoodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
White Chocolate Chai Pumpkin Snickerdoodles
Servings: 18 cookies
Calories Per Serving: 166 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, at room temperature
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/3 cup pumpkin butter (see note)
- 1 large egg
- 2 teaspoons vanilla extract
- 1 3/4 cups all-purpose flour (see note)
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup white chocolate chips
Chai Sugar
- 1/3 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon all-spice
- 1 tiny pinch black pepper
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.2. In a large mixing bowl, beat together the butter, brown sugar, and granulated sugar until combined. Add the pumpkin butter, egg, and vanilla and beat until combined. Add the flour, baking soda, baking powder, cinnamon, and salt. Fold in the white chocolate.3. To make the chai spice sugar, combine all ingredients in a shallow bowl. 4. Roll the dough into rounded 1 tablespoon size balls and then roll through the chai sugar. Place 2 inches apart on the prepared baking sheet. Using the palm of your hand, gently flatten the dough balls down a little. 5. Bake for 8 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 2-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Eat warm or let cool and then store in an airtight container for up to 4 days.
Notes
Pumpkin Butter: if you don’t have pumpkin butter, use 1/3 cup canned pumpkin puree, but blot away any excess water/moisture with a paper towel to remove the added moisture.
Flour: if the dough is feeling too sticky to touch, add 2-6 tablespoons additional flour.
100000/10 delicious!
Hey Jenna,
Happy Friday!!❄️🧑🎄 I appreciate you making this recipe and sharing your review, so glad to hear it turned out well for you! xx
These cookies are literally TO DIE FOR!! 😂 If you’re thinking of trying them, get off the fence and just do it! These will definitely be in my rotation now! And not just at Thanksgiving! Thank you for the recipe!
Hey Jannine,
Thanks so much for giving this recipe a try, I love to hear that it turned out well for you! Happy Tuesday! 🎄
I made the cookies exactly at the recipe calls for. They were delicious. I put one white chocolate chip in the center of the cookie which didn’t melt and looked super cute. When I make them next time, in addition to doing that I will add 3/4 cup of the chips vs 1/2. There weren’t enough chips
Hey Jill,
Thank you so much for making this recipe, I love to hear that it was a winner! I hope you had a wonderful Thanksgiving! xx
Any tips for prepping ahead? I want to make these as part of my Thanksgiving meal, but I’d like to have everything ready for the oven a day in advance.
Hey Andi,
You could make these the day before and just keep in an airtight container:) Please let me know if you have any other questions! xx
These are delicious! I reduced the flour just a bit and they came out great.
Hey Deb,
Amazing!! I love to hear that this recipe was a hit, thanks so much for making it! Have the best weekend!❄️
Do I need to make adjustments for altitude? I am in Indiana, which is different than Colorado! Mine are cakey, as well. They smell and taste delicious, but the cookies are more domed, even with vigorous tapping. Also, I used apple butter since I didn’t have any pumpkin. Thanks for the recipe!
Hey Mo,
Thanks so much for trying these cookies!! For a flatter cookie, you can tap your baking sheet on the counter while they are baking and gently press the dough down with your hand. I hope this helps! xx
I use less flour when doing any baking recipes. I’m in TX so the altitude (flat) plus temperature (humid) really makes mine cakey as well if I stick to the called for flour. When I reduce it by 1/4 cup they come out much better!