One month of this glorious fall season left, and it’s been a while since I have done a foodie blog post! I figured this week was as good as any. I made these white chocolate pumpkin snickerdoodles a few weeks ago and they were AMAZING. Particularly delightful with a scoop of vanilla bean ice cream.
I found this recipe on Sally’s Baking Addiction Blog. She has a lot of other delicious recipes on there as well that I cannot wait to try!
Two I was particularly drawn to this recipe when I was browsing for the perfect pumpkin cookie:
1. There is no egg in the recipe- meaning as much raw cookie dough eating as I want with out the tummy ache!
2. Combining a pumpkin and snickerdoodle cookies in one is genius. Adding some white chocolate chips to the mix is just plain magical.
The recipe was very simple and easy to follow. I have a handy kitchen aid that I use when baking, but you can just as easily mix the wet and dry ingredients together with a hand mixer or a wooden spoon.
Note: The cookies do not tend to expand much so it is difficult to tell when they are done. They also do not turn golden brown (because the dough itself is already that color). I found that as long as I stuck to the 8-10 minute range they all turned out just fine!
- 1/2 cup unsalted butter
- 1/4 cup packed light or dark brown sugar
- 1 cup granulated sugar, divided
- 1 teaspoon vanilla extract
- 6 Tablespoons pumpkin puree
- 1 and 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1 teaspoon pumpkin pie spice
- 1/2 cup white chocolate chips or chunks (or as many as you want. I like to just pour them directly from the bag into the batter!!)
- Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
- In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or hand mixer. The dough will be very soft. Fold in white chocolate chips. Cover the dough and chill for 30 minutes. Chilling is mandatory!
- Take the dough out of the refrigerator. Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
- Roll the dough into balls, about 1 small spoonful of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 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 because the cookies will only slightly spread in the oven.
- 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. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
- Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be.
- Heat the cookies up with vanilla ice cream for a sweet fall treat!
Enjoy my little fall fanatics!!