White Chocolate Pumpkin Snickerdoodles

By ctaubenheim

Ingredients

• 1/2 cup unsalted butter
• 1/4 cup packed light or dark brown sugar
• 1 cup granulated sugar, divided
• 1 tsp pure vanilla extract
• 6 Tbsp pumpkin puree
• 1 1/2 cups all purpose flour
• 1/4 tsp salt
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 2 tsp ground cinnamon, divided
• 1 tsp pumpkin pie spice (or 1/4 tsp ground nutmeg, 1/4 tsp ground cloves and 1/2 tsp allspice)
• 1/2 cup white chocolate chips or chunks

Details

Servings 18
Preparation time 45mins
Cooking time 70mins

Preparation

Step 1

Melt butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar & 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla & pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 1/2 tsps. cinnamon & pumpkin pie spice. Pour the wet ingredients into the dry ingredients & mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the fridge. Preheat the oven to 350. Line two large baking sheets with parchment paper or silicone baking mats. Roll the dough into balls, about 1.5 Tbsp of dough each. Mix together the remaining 1/2 cup of granulated sugar & 1/2 tsp of cinnamon. Roll each of the dough balls generously in the cinnamon sugar mixture & arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. Bake the cookies for 8-10 minutes. The cookies will look very soft & underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven & press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you taken them out of the oven.

Allow the cookies t cool for at least 10 minutes on the cookie sheets before transferring to a wire rack The longer the cookies cool, the chewier they will be. I let them sit out for a least 1 hour before enjoying. I find that their chewiness & pumpkin flavor is more prominent on day 2

Making Ahead Tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough & chill it in the refrigerator for up to 3 days. Allow to come to room temperature & continued with step 3. Baked cookies freeze well up to 3 months. Unbaked cookie dough balls freeze well up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw.