White Chocolate Pumpkin Snickerdoodles
What you need:
- 1/2 cup (1 stick) unsalted butter, melted
- 1/4 cup light brown sugar
- 1/2 cup granulated sugar
- 1 tsp. vanilla extract
- 6 Tbsp. pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 tsp. salt
- 1/4 tsp. baking powder
- 1/4 tsp. baking soda
- 1 1/2 tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- 1/2 cup white chocolate chips, plus some
For rolling:
- 1/2 cup granulated sugar
- 1/2 tsp. ground cinnamon
Directions:
- In the bowl of a stand mixer, beat together butter, brown sugar and 1/2 cup granulated sugar until smooth.
- Add vanilla and pumpkin and mix until smooth.
- Then add flour, salt, baking powder, baking soda, 1 1/2 tsp. cinnamon, and pumpkin pie spice and stir until just combined.
- Fold in white chocolate chips.
- Cover the dough and chill for 30 minutes at least.
- Mix 1/2 cup granulated sugar and 1/2 tsp. ground cinnamon in a small bowl.
- Roll dough into walnut size balls and then roll into cinnamon sugar mixture.
- Place on parchment paper or silicon mat lined baking sheets and slightly flatten.
- Bake in a preheated 350 degree oven for about 10 minutes.
- Remove from oven and top with a few white chocolate chips. Let cool for 10 minutes before removing onto a wire rack.
Recipe from Sally's Baking Addiction
Posted on Fantastical Sharing of Recipes