Pumpkin Snickerdoodles

Fall is here! As the weather gets chillier and the holiday season quickly approaches, it means more time for baking and trying new recipes. Recipes that taste like fall and remind you of happy holiday memories. Which is what these cookies entail–they are chock-full of cinnamon, pumpkin, and white chocolate. Three things that make up the most delicious fall treats.

OLYMPUS DIGITAL CAMERA

I made these goodies for a work event and within fifteen minutes all two and a half dozen cookies were obliterated. They’re perfect for any holiday function or after school/work treat. These cookies are soft, flavorful, and addicting. They won’t last long!

OLYMPUS DIGITAL CAMERA

Pumpkin Snickerdoodles

Yields: 30 cookies

Ingredients:

  • 1/2 cup unsalted butter
  • 1/4 cup packed light brown sugar
  • 1 cup  granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 Tablespoons pumpkin puree
  • 1 and 1/2 cups (190g) all-purpose flour or white wheat flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 3 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 cup white chocolate chips

Directions:

  1. Melt the butter in the microwave.Using a stand mixer, beat the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Beat in the vanilla and pumpkin until smooth. Set aside.
  2. In a large bowl, stir  together the flour, salt, baking powder, baking soda, and 2 teaspoons cinnamon and pumpkin pie spice. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. You can even beat the ingredients together using the stand mixer on low power.  The dough will be very soft. Fold in the 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. Chilling is mandatory for puffy and extra tasty cookies.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
  4. Roll the dough into balls. Mix together the remaining 1/2 cup of granulated sugar and 1 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 with your hands because the cookies will only slightly spread in the oven.
  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.  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. Enjoy!
Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s