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:

1. In the bowl of a stand mixer, beat together butter, brown sugar and 1/2 cup granulated sugar until smooth.
2. Add vanilla and pumpkin and mix until smooth.
3. Then add flour, salt, baking powder, baking soda, 1 1/2 tsp. cinnamon, and pumpkin pie spice and stir until just combined.
4. Fold in white chocolate chips.
5. Cover the dough and chill for 30 minutes at least.
6. Mix 1/2 cup granulated sugar and 1/2 tsp. ground cinnamon in a small bowl.
7. Roll dough into walnut size balls and then roll into cinnamon sugar mixture.
8. Place on parchment paper or silicon mat lined baking sheets and slightly flatten.
9. Bake in a preheated 350 degree oven for about 10 minutes.
10. 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