These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. You’re going to want a batch lying around for those chilly fall days. Warning: they disappear quickly!
yield: 18 COOKIES
1/2 cup (115g) unsalted butter
1/4 cup (50g) packed light or dark brown sugar
1 cup (200g) granulated sugar, divided
1 teaspoon pure vanilla extract
6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these recipes)
1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice*
1/2 cup (90g) white chocolate chips or chunks
*Instead of pumpkin pie spice, you can use 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground cloves, and 1/2 teaspoon allspice.
- 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.
- Get the next step >> White Chocolate Pumpkin Snickerdoodles @ sallysbakingaddiction.com