Desserts

White Chocolate Chip Pumpkin Snickerdoodles

White Chocolate Pumpkin Snickerdoodles | A Splash of Love

Here is that other pumpkin treat I promised y’all! Snickerdoodles are one of my favorite cookies. When I saw that they were also pumpkin flavored I knew I needed to make them this Fall. Snickerdoodles are already scrumptious on their own, but then you add pumpkin and wow is it great! Now I know these cookies aren’t very halloweenesque, but at least they are pumpkin flavored! Last year for halloween I made candy corn rice krispie treats. Give ’em both a try!

I have many more pumpkin recipes, give them a search!

E N J O Y

White Chocolate Chip Pumpkin Snickerdoodles
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Ingredients
  1. 1/2 cup unsalted butter
  2. 1/4 cup packed light or dark brown sugar
  3. 1 cup granulated sugar, divided
  4. 1 teaspoon pure vanilla extract
  5. 6 Tablespoons pumpkin puree
  6. 1 and 1/2 cups all-purpose flour (spoon & leveled)
  7. 1/4 teaspoon salt
  8. 1/4 teaspoon baking powder
  9. 1/4 teaspoon baking soda
  10. 2 teaspoons ground cinnamon, divided
  11. 1 teaspoon pumpkin pie spice
  12. 1/2 cup white chocolate chips or chunks
Instructions
  1. 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.
  2. 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 days2. Chilling is mandatory.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Notes
  1. Cookies stay fresh covered at room temperature for up to 1 week.
  2. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature and continue with step
  3. Baked cookies freeze well up to three months. Unbaked cookie dough balls freeze well up to three months.
  4. Bake frozen cookie dough balls for an extra minute, no need to thaw.
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