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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.
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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
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
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
These are one of the best cookies I have ever made! They add a different flavor to the dessert table which is what I love! Thank you for sharing I will make this again.
Hi Shannon,
Happy Sunday! So glad to hear that this recipe was enjoyed, thanks for making it! xTieghan
I made these last night. They are delicious, but mine didn’t get flat like the ones in the picture. They look kind of fluffy. But this always happens to me when I bake cookies. What am I doing wrong?
Hey Melissa,
Awesome!! I am so glad to hear this recipe was enjoyed, thanks for making it! Have you tried banging your baking sheets on the counter? Have the best weekend! xTieghan
I just… cannot believe how amazing these are… Best cookies I’ve ever made. Multiple people said they were the best cookies they’ve had in a long time/ever. Make these!! You will not be sorry
Hey Shannon,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
My whole family enjoyed these cookies! I used store bought pumpkin butter because I had some on hand and chilled the dough for about three hours prior to baking. I also added extra white chocolate chips. They were so tasty!
Hey Kate,
I love to hear that this recipe worked out for you, thanks a bunch for giving it a try! xTieghan
Do these freeze well?
Hey Carolyn,
These should be just fine for you to freeze! I hope you love the recipe, please let me know if you give it a try! xTieghan
I made these this evening and they are delicious! I followed the recipe exactly except I used pumpkin purée and they turned out great. Fluffy and soft and so tasty. Pretty much a perfect holiday cookie!
Hey Candace,
Happy Sunday! Thanks a lot for giving this recipe a try, I am so glad to hear it was enjoyed! xTieghan
These were DELICIOUS! Paired them with a hot cup of tea – perfect little evening. Thanks for the recipe – definitely will make again.
Hey Emily,
Seriously amazing! Thanks a lot for trying this recipe out, I love to hear that it was enjoyed! xTieghan
Looking to make this for my Christmas cookie boxes this year, they look delicious and I LOVE all things Chai! I am wondering if I can exchange the white chocolate chips with chopped pecans, though?
Hey Jacki,
Sure, I bet that would work well for you! Please let me know if you give the recipe a try, I hope you love it! xTieghan
These turned out beautifully. I followed the recipe to a ‘T’ and the cookies came out great. One thing I would say to those commenting that the dough was too sticky and you don’t have time to chill it is this: Lightly wet your hands before rolling the dough into balls; this makes them much easier to roll out and prevents the dough from sticking to your hands. That’s what I do with all of my cookies when the dough seems sticky and it works great!
Hey Allie,
Wonderful! It’s so great to hear that this recipe was enjoyed, thanks for making it! xTieghan
These were SUCH a hit when I brought them to work!! They were all gone before noon! Mine definitely came out more fluffy and cakey but they were still absolutely delicious. I also subbed dark chocolate chips instead of the white chocolate and I loved it!
Hey Anne,
I love to hear that you enjoyed this recipe, thanks a lot for giving it a try! xTieghan
These came out PERFECTLY. I took some other commenters’ advice and refrigerated the dough overnight before rolling into balls and coating with the chai sugar the next day. The texture was chewy and delicious. Flavors were unbelievable. They were a huge hit at both Thanksgiving celebrations my husband and I attended. I’m making them again for a family Christmas this weekend per request. 🙂
Hey Tara,
Fantastic! I am so glad to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
These are so good! I am not a fan of pumpkin so I substituted the pumpkin butter for apple butter and they turned out amazing!
Hi Sheyanne,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
I’m usually not a huge fan of pumpkin anything… but oh. my. goodness. So yummy!!
Hi Corrine,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
These were some of the best cookies I’ve ever made!
Hi Maggie,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Added a bit more flour but not too much more because rolling in sugar mixture helps with being sticky. A little more cake like than pic but so good! Will be a hit for Thanksgiving.
Hi Brooke,
Thanks so very much for giving this recipe a go, I love to hear that it was enjoyed! Happy Thanksgiving! xTieghan