Happy Thanksgiving everyone! I hope you had a fulfilling holiday full of family, friends, laughter, food and blessings. :) I bring to you today an awesome holiday cookie recipe... White Chocolate Pumpkin Snickerdoodles! They are extremely soft and chewy and not overly pumpkin-y. I could make and eat these all through Halloween, Thanksgiving and Christmas! Enjoy the recipe!
White Chocolate Pumpkin Snickerdoodles
Keywords: bake dessert cinnamon pumpkin white chocolate cookie
Ingredients (18 cookies)
- 1 stick melted and cooled unsalted butter
- 1/4 c brown sugar
- 1 c sugar, divided
- 1 tsp vanilla
- 6 tbs pumpkin puree
- 1 1/2 c flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 2 tsp cinnamon, divided
- 1 tsp pumpkin pie spice
- 1/2 c white chocolate chips
In a medium bowl, whisk the melted butter, brown sugar and 1/2 c sugar until there are no lumps.
Whisk in the vanilla and pumpkin puree.
In a large bowl, whisk the flour, salt, baking powder, baking soda, 1 1/2 tsp cinnamon and pumpkin pie spice.
Add the wet ingredients to the dry ingredients and stir with a spoon until combined.
Fold in the white chocolate chips.
Cover the dough and chill for 30 minutes.
Preheat the oven to 350*.
Mix the remaining 1/2 c sugar and 1/2 tsp cinnamon together in a small bowl.
Roll the dough into balls, about 1 1/2 tbs of dough per ball.
Roll each ball in the cinnamon sugar mixture.
Place the cookie on an ungreased baking stone and carefully flatten. They will not spread a ton so you can place them fairly close together.
Bake for 8-10 minutes.
Allow the cookies to cool for 10 minutes on the baking stone before removing to a wire rack. Store at room temperature in an airtight container for up to a week.