Monday, February 2, 2015

Pumpkin White Chocolate Snickerdoodles

These little cookies look so unassuming but WATCH OUT. They are highly addictive. And since they're so cute and little, you'll quickly rationalize that it's ok to have another, and another, and another. I'm normally not a huge fan of snickerdoodles, but add some pumpkin and white chocolate, and the deliciousness begins.

Do be sure you allow time to chill the dough - it's really important in this recipe.

And maybe consider doubling it - that way you can share with colleagues and friends and still have enough of these divine morsels for yourself!

Find more great recipes at Mouthwatering Monday, Inspiration Monday, Mix it up.

Pumpkin White Chocolate Snickerdoodles

1/2 cup butter, melted
1/4 cup brown sugar
1 cup sugar, divided
1 tsp. vanilla
6 Tablespoons pumpkin puree
1 1/2 cups flour
1/4 tsp. salt
1/4 tsp. baking powder
1/4 tsp. baking soda
2 tsp. cinnamon, divided
1 tsp. pumpkin pie spice
1/2 cup white chocolate chips or chunks

In a large bowl, whisk the melted butter, brown sugar, and 1/2 cup sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a medium bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the dry ingredients into the wet ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. (You must chill the dough or this cookie won't turn out!)

After chilling, roll the dough into balls, about 1 1/2 tablespoons 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, lined with parchment or silpat. Slightly flatten the dough balls.

Bake the cookies at 350 for 8-10 minutes. The cookies will look very soft and underbaked, but that's ok.

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, and I prefer to let them cool for about an hour on the wire racks. Store the cookies in an airtight container.

Recipe Source: Sally's Baking Addiction

No comments:

Post a Comment

Powered by Blogger.