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White Chocolate Chai Pumpkin Snickerdoodles

White chocolate chai pumpkin snickerdoodles on a rustic ceramic plate, with cinnamon sticks and a mug of latte in the background.
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White Chocolate Chai Pumpkin Snickerdoodles are soft, chewy cookies infused with spiced pumpkin butter, creamy white chocolate, and a chai-spiced sugar coating—perfect for fall and holiday baking.

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 18 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed dark brown sugar
  • 1/4 cup granulated sugar
  • 1/3 cup pumpkin butter (or blotted pumpkin purée)
  • 1 large egg
  • 1 tbsp vanilla extract
  • 1 1/2 cups all-purpose flour (plus more if dough is sticky)
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 3/4 cup white chocolate chips
  • 1/4 cup granulated sugar (for chai coating)
  • 1 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cardamom
  • 1/4 tsp ground nutmeg
  • Pinch of allspice and black pepper

Instructions

  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add the pumpkin butter, egg, and vanilla; beat until smooth.
  4. In a separate bowl, mix flour, baking soda, baking powder, cinnamon, and salt. Gradually add to the wet ingredients and mix until combined.
  5. Fold in white chocolate chips evenly.
  6. In a small bowl, combine all chai sugar coating ingredients.
  7. Roll dough into 1-tablespoon balls, then roll each in the chai sugar coating.
  8. Place dough balls 2 inches apart on the prepared baking sheet. Gently flatten with your palm or the back of a cup.
  9. Bake for 8 minutes, remove, tap the tray on the counter twice, then return to the oven for another 2–3 minutes until edges are set and centers are soft.
  10. Cool cookies on the baking sheet before storing or serving.

Notes

  • If using pumpkin purée, blot excess moisture before using.
  • Add 1–2 tbsp more flour if dough feels sticky.
  • Cookies can be stored in an airtight container for up to 4 days.
  • Freeze unbaked dough balls for up to 3 months.
  • Reheat cookies for a warm, gooey texture.

Nutrition

Find it online: https://recipeshots.com/white-chocolate-chai-pumpkin-snickerdoodles/