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White Chocolate Pumpkin Snickerdoodles Recipe

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This recipe for White Chocolate Pumpkin Snickerdoodles is from Blended with Love, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup unsalted butter, melted
¼ cup packed light or dark brown sugar
½ cup granulated sugar
1 tsp. pure vanilla extract
6 Tbsp. pumpkin puree
1½ cups all-purpose flour
¼ tsp. salt
¼ tsp. baking powder
¼ tsp. baking soda
1½ tsp. ground cinnamon
1 tsp. pumpkin pie spice
½ cup white choc. chips or chunks

Topping - mix together:
½ cup granulated sugar
½ tsp. ground cinnamon
Directions:
Directions:
Whisk the butter, brown sugar and granulated sugar together. Mix in the vanilla and pumpkin until smooth. Set aside. Toss together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice. Mix the wet ingredients into the dry ingredients with a large spoon. Fold in the white chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.

When ready, roll about 1½ tablespoons of dough into balls. Roll in the cinnamon-sugar topping; put on a parchment paper lined baking sheet. Flatten the dough balls slightly as the cookies will not spread very much..

In a preheated oven bake at 350º for 8-10 minutes. The cookies will look very soft and under baked. Baking them longer may dry them out. Remove from the oven and if desired press a few more white chocolate chips onto the tops. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.
Preparation Time:
Preparation Time:
Personal Notes:
Personal Notes:
For the pumpkin pie spice you can substitute with: ¼ tsp. ground nutmeg, ¼ tsp. ground cloves and ½ tsp. allspice.

 

 

 

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