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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.
They turned out perfectly! I made 4 batches for a thanksgiving party and everyone loved them. The only adjustments I made was I refrigerated the dough overnight before baking and added more white chocolate chips. The texture was more cake like than I expected but still delicious. Thank you for such wonderful recipes! My husband and I go to you for meal prep recipe inspiration every week and immediately preordered your cookbook when it was announced.
Hi Chelsea,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
Delicious flavor! Tastes like an autumn snickerdoodle. Mine did come out much puffier than expected and more cake-like (rather than a cookie texture) so not quite sure what I did wrong here.
Hey Gillian,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan
These turned out SO good!! Mine didn’t turn out quite as pretty as your (lol!), I think maybe I need to flatten them more? I also agree with another commenter, they had the consistency of a cake mix cookie, but I still liked them. But overall great recipe for the holidays!!
Hey Brittany,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I made these lastnight! The flavor was absolutely delicious. I am going to refrigerate the dough next time because I had trouble with stickiness too so I made my dough balls slightly bigger than instructed and they were kinda fluffy, but still delicious!!! Can’t wait to make them again and improve. Melt in your mouth!!!!
Hey Angela,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
I tried them this weekend and oh my god! so good ! these are going to be my favorite winter’s cookies ! I didn’t use pumpkin butter but it works great anyway! Thank you for this recipe 🙂
Hey Emilie,
Awesome! It’s so great to hear that this recipe was enjoyed, thanks for giving it a try! xTieghan
These are delicious! I’ve made it 3 times in the past week! To everyone having trouble with stickiness please chill your dough! That’s pretty much a given with any cookie dough but more importantly with this one because of the moisture in the pumpkin. It’s worth the wait, trust me and you don’t need to add any extra flour
How long did you chill your dough in the fridge? Also, did you form in balls in roll in the chai sugar and form into balls before or after chilling? Making for Thanksgiving and want to make sure I get these right!
Chill at least 4 hours. Then, I use a medium size cookie scoop and roll gently in the chai sugar until coated. Press down with your palm to flatten unto your parchment paper.
Thank you so much!
Hey Charlene,
I love to hear that this recipe was enjoyed, thanks so much for giving it a try! Have a great week! xTieghan
Suuuuper disappointed! All your recipes are usually a hit, and I followed this one and it didn’t look anything like the pictures…super dense, dry and cakey ? had to add more flour too to even form them…I don’t know why it didn’t work? Something must be off seeing all the other comments. Hope you have a great day 🙂 love your recipes
I had to same experience. Also called for way less white chocolate chips than what it pictured. Something is def screwy in the measurements. They sounded so good :/
Hey Lina,
So sorry to hear this. Was there anything you adjusted in the recipe? Adding more flour would definitely cause them to be dense and dry. Let me know how I can help! xTieghan
These are SO delicious. We had an overabundance of persimmons in Indiana this year, so I substituted the pumpkin for persimmon. I at almost the whole batch myself….
Hey Ashley,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
These are absolutely INCREDIBLE. This is the most success I’ve ever had with a snickerdoodle recipe and was also really easy to make with a toddler because you dump it all in a mixer bowl! Really glad I made a double batch.
Hey Kelli,
Wonderful!! Thanks a lot for making this recipe, I am so glad to hear it was enjoyed. Have a great Saturday! xTieghan
Could I substitute the homemade chai mix with a chai powder I use for my chai drinks? it’s very sweet and vanilla-y.
Hey Sue,
Sure, I don’t see why not. I hope you love the recipe! xTieghan
Best cookies I have ever made!! They are to die for!
Hey Erica,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Cookies came out great, but we did need to tweak a few things. We definitely needed more than 2 extra tablespoons of flour, and chilling the dough was a must. Still they were FANTASTIC, the creativity gets a 5 stars from us.
Question – is there any chance you could post baking ingredients with weight instead of volume? 180 grams of flour is a lot less ambiguous than 1.5 cups. Just a friendly suggestion!
Hey Tom,
Wonderful! Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Just click “metric” under the list of ingredients for those measurements. xTieghan
These were AMAZING! My fiancé says they are the best cookies he’s ever had. And I have to agree! Will definitely be making these again.
The day after I made these, I ended up making hbh apple cinnamon rolls with brown butter maple icing, BUT did half of the cinnamon rolls apple and the other half white chocolate chai pumpkin with my leftover ingredients. SO delicious.
Hey Kaitlin,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Made these Sunday and they are DELICIOUS. Froze them into dough balls and baked a few tonight and they are really incredible. A keeper recipe for sure. And they have pumpkin in them, so basically a health food, right?
Hey Sarah,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan
Did you Rollin sugar just before baking or before freezing?
Hey Mona,
You are going to roll the dough in the sugar before baking. I hope the recipe turns out amazing for you, please let me know if you give it a try! xTieghan
Thanks so much!
Everything you make looks incredible! I can’t wait to try these this weekend!!
Hey Molly,
Awesome!! I love to hear that this recipe was enjoyed, thanks a bunch for giving it a try! xTieghan