Pumpkin White Chocolate Snickerdoodles

It’s pumpkin spice season and these Pumpkin White Chocolate Snickerdoodles make a wonderful fall treat! They are full of aromatic spices and smell really delicious while cooking.  The pumpkin puree in the recipe creates a wonderfully soft, moist cookie. I got this recipe from Sally’s Baking Addiction – check out her site here.

Pumpkin White Chocolate Snickerdoodles

Yields 36

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Prep Time

45 min

Cook Time

10 min

Total Time

55 min

Ingredients

1. 1/2 cup butter
2. 1/4 cup packed brown sugar
3. 1/2 cup sugar
4. 1 teaspoon vanilla extract
5. 1/2 cup pumpkin puree
6. 1 1/2 cups flour
7. 1/4 teaspoon salt
8. 1/4 teaspoon baking soda
9. 1/4 teaspoon baking powder
10. 1 1/2 teaspoons cinnamon
11. 1 teaspoon pumpkin pie spice
12. 3/4 cup white chocolate chips
13. additional 1/4 cup sugar and 1 teaspoon cinnamon mixed for coating

Instructions

1. Melt butter in medium size bowl. Then add sugars and vanilla and mix well. Add the pumpkin and stir until smooth.
2. In a large bowl mix the flour, salt and baking soda, cinnamon and pumpkin pie spice.
3. Pour the wet ingredients into the dry ingredients and mix well. Then fold in the white chocolate chips. The dough will be soft.
4. Refrigerate dough for 30 minutes.
5. Preheat oven to 350. Line baking sheets with parchment paper.
6. Roll dough into 1 inch balls and roll each ball into cinnamon-sugar mix. Place balls on baking sheet then flatten slightly.
7. Bake for approximately 10 minutes. Cool the cookies for at least 10 minutes before removing them from the pan. They will be very soft.

By Roseann Hampton

Adapted from Sally's Baking Addiction