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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.

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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.

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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.

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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.

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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.

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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!

White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 18 cookies
Calories Per Serving: 94 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Chai Sugar

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.
White Chocolate Chai Pumpkin Snickerdoodles | halfbakedharvest.com

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Comments

  1. 5 stars
    My cookies turned out delicious and soft. Used pumpkin purée instead of pumpkin butter.
    I’m going to cook it a bit longer and omit the “tap on the counter” step and see if I can get more crunch

  2. 5 stars
    Sooo yummy! I didn’t have pumpkin so I did an extra egg yolk, and the texture was perfect. Also, I don’t love white chocolate but it works so well with the chai flavors. Another home run from Tieghan!

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