Pumpkin Snickerdoodles with White Chocolate Chips

Kitty FloridoNovember 15, 2015

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

Oh boy. We have been busy. Like over-the-top busy. And we didn’t mean to spend so many days without posting, so take this recipe as a make-up gift. This recipe Pumpkin Snickerdoodles uses both pumpkin purée and pumpkin spice, so the pumpkin fall flavor in these cookies is all in.

This recipe makes a good batch of soft and chewy cookies, and with the extra cinnamon are perfect for cool days and a good cup of coffee. You can make this recipe ahead, by freezing the dough balls already rolled in the sugar-cinnamon mix. When baking the frozen cookies, just add an additional minute to the baking time.

You can replace the white chocolate chips with white chocolate chunks, or if you prefer with semi-sweet chocolate… but we prefer this original pairing. We hope you enjoy this pumpkin-full recipe as much as we did!

Kitty

Pumpkin Snickerdoodles with White Chocolate Chips

Adapted from Sally’s Baking Addiction
Yields: 18 to 20 cookies

Ingredients:
½ cup of unsalted butter, melted
¼ cup of packed light brown sugar
½ cup of sugar
1 teaspoon vanilla extract
6 tablespoons of pumpkin puree
1 ½ cups of all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
1 ½ teaspoons ground cinnamon
1 teaspoon pumpkin pie spice*
¾ cup white chocolate chips

Ingredients, for sugar-cinnamon mix:
½ cup of sugar
½ teaspoon of ground cinnamon

Directions:

In a large bowl, toss together the flour, salt, baking powder, baking soda, cinnamon and pumpkin pie spice.
In a medium bowl, whisk the melted butter, pumpkin puree, vanilla, brown sugar, and sugar together until no sugar lumps remain. Set aside.
Pour the wet ingredients into the dry ingredients. Mix with a rubber spatula, the dough will be very soft.
Fold in white chocolate chips, and cover the dough with plastic wrap. Chill for 30 minutes or up to 3 days.
Pre-heat the oven to 350°F and line two large baking sheets with parchment paper.
In a small bowl, mix together the remaining ½ cup of sugar and ½ teaspoon of cinnamon.
Take the dough out of the refrigerator and roll the dough into balls, about 1 ½ tablespoons of dough for each cookie. I used the OXO Medium cookie scoop.
Cover each dough ball in the sugar-cinnamon mix and arrange on 2 baking sheets, careful to place them with 2-inches in between each cookie, and slightly flatten the dough balls after placing them in the baking sheets.
Bake the cookies for 8-10 minutes. The cookies will look soft and underbred, like classic chocolate chips.
Cool the cookies on the baking sheets for 10 minutes, then transfer to a wire rack to finish cooling.

*Note:

If you don’t have pumpkin spice, you can make your own by using ¼ teaspoon ground nutmeg, ¼ teaspoon ground cloves, and ½ teaspoon allspice.

Have you made this recipe?

Please let me know how it turned out for you! Leave a comment below and share a picture with the hashtag #thefoodieskitchen!

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