I am on a big pumpkin recipe kick right now, if you couldn’t tell by my blogs recently. The colder weather and seeing leaves fall has really put me in the mood for all thing autumn. Including these white chocolate pumpkin snickerdoodles!
For the ingredients all you need is:
- 1/2 cup unsalted butter
- 1/4 cup bown sugar
- 1 cup sugar
- 1 teaspoon pure vanilla extract
- 6 tablespoons pumpkin puree
- 1 1/2 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin spice
- 1/2 white chocolate chips (you can always add more if you want 😉 )
- 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 in the dough. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is imperative for this recipe.
- Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). 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 for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks!
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. The longer the cookies cool, the even better they taste! The flavor gets stronger and the texture becomes chewier. I usually let them sit, uncovered, for several hours before serving. Chewiness and pumpkin flavor are even stronger on day 2.
- Cookies stay fresh covered at room temperature for up to 1 week