White Chocolate Pumpkin Snickerdoodles

These cookies give you the pumpkin and cinnamon/sugar combo that tastes like Fall! They’re chewy, soft, and stay puffy even after they’ve cooled. You don’t even need a mixer for this recipe. And…there are no eggs, so you can eat as much dough as you want (if you’re into that kind of thing)!!!

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Melt the butter in the microwave and add the brown and granulated sugar.

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Whisk until no lumps remain.

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Add vanilla and pumpkin puree.

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Whisk until smooth and set aside.  It will look really thin.  Don’t worry 🙂

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In a large bowl, combine flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice.

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Pour the wet ingredients into the dry and stir with a spatula.  The dough will be soft.

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Once combined, fold in the white chocolate chips.  I had these fun little mini chips on hand.

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Now the tough part…cover the dough and chill for at least 30 minutes.

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While your dough is in the fridge, preheat your oven, line your baking sheets, and mix together 1/2 cup granulated sugar and 1/2 teaspoon cinnamon.

Cookies should be around 1.5 Tablespoons each.  I like to use a cookie scoop.

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Roll the dough in the cinnamon/ sugar mixture to coat.

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Place on your cookie sheets and flatten with your palm.

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Bake for 8-10 minutes.  I baked mine for 8 minutes.  They look slightly underdone, but this keeps them soft and chewy.  While they’re warm, you can press extra white chocolate chips onto the top if you wish.

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Allow to cool on the baking sheet for at least 10 minutes before transferring to a wire cooling rack.  Just look at this cinnamon, sugar, pumpkin goodness!!!

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Ingredients:

1/2 cup unsalted butter
1/4 cup light or dark brown sugar (I used light.)
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree (You’ll have leftover pumpkin.  HERE is a great list of pumpkin recipes, so you don’t have to waste it.)
1 and 1/2 cups all-purpose flour (careful not to overmeasure)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice*
1/2 cup white chocolate chips or chunks

Instructions:

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

In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and 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 among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.

Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out. Remove from the oven and 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 take them out of the oven.

Allow the cookies to 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 at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.

Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

*Instead of pumpkin pie spice, you may use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice

Enjoy!

I boxed mine up to give as gifts.

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#choosejoy

Recipe from: Sally’s Baking Addiction

9 thoughts on “White Chocolate Pumpkin Snickerdoodles

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