These soft & chewy Snickerdoodles Cookies are full of pumpkin, white chocolate, and cinnamon sugar
Your going to want a batch lying around kitchen for those fall chilly days.
Warning: They won't last long in your house.
Melt 1/2 cup of butter in the microwave in a medium bowl.
To the melted butter whisk in 1/4 cup brown sugar and a 1/2 cup of white sugar
Make sure you mix until no brown sugar lumps remain.
Drop in 6 tablespoons of pumpkin puree and 1 teaspoon of vanilla.
In a large bowl add 1 1/2 cups of flour and 1/4 teaspoon of salt.
Next add in to the dry mixture 1/4 teaspoon baking powder
and 1/4 teaspoon baking soda.
Now for the Fall seasonings…1 teaspoon of pumpkin pie spice
and 1 teaspoon of cinnamon.
Pour the wet ingredients right into the dry ingredients.
Mix batter together with a rubber spatula. The dough will be very soft.
Fold in one cup of white chocolate chips.
Cover dough and chill for 30 minutes, or up to 3 days.
CHILLING is mandatory!
Take the dough out of the refrigerator. Preheat the oven to 350 degrees.
Mix together in a small bowl 1/2 cup of white sugar
and 1/2 teaspoon of cinnamon.
Roll the dough into balls, about 1.5 tablespoons of dough each. Roll each
of the dough balls generously into the cinnamon-sugar.
Place the dough balls onto two parchment line baking sheets.
Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
Bake the cookie for 8-10 minutes. The cookies will look very soft and underbaked.
They are meant to be SOFT & CHEWY :)
Smells soooo good.
These cookies are everything you love about Snickerdoodles Cookies,
cosy fall day and pumpkin all wrapped into one!
I made two batches, one for the cookie jar and one for a friend
who was throwing a Halloween Party as a hostess gift.
Yes, I nibble while I gift wrap. Yum!
I hate to show up empty handed to a PaRtY…
Enjoy!
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