October 30, 2014

Pumpkin Snicker Doodles

From September to November everything I make involved pumpkin.  EVERYTHING.  Pumpkin yogurt, pumpkin pie, pumpkin ice cream, pumpkin smoothies, pumpkin squares, pumpkin pumpkin and more pumpkin!

In the spring I came upon these White Chocolate Pumpkin Snickerdoodles from Sally's Baking Addiction.  Of course I pinned it!  Pumpkin cookies....I couldn't pass them up! When she says they deserve a standing ovation she's not kidding.  

Since it was October, I decided to make them for my bake sale. Well of course (being a new recipe) I had to do a trial run...  BAD IDEA!!  I have this problem where I sample devour the dough. Before a single snicker doodle was baked over half the dough was gone.  WARNING: do not sample the dough! (unless you want to eat it all...)

When I finally got a batch baked, you guessed it!  Yep, I tried one a dozen of them too!  Let's just say by the time my family came in only a couple cookies were left.  Whoops!  

Pumpkin Snicker Doodles

by Simple and Sweet Creations
  • 1 cup unsalted butter, melted
  • 1/2 cup brown sugar
  • 2 cups white sugar, divided
  • 2 teaspoons vanilla extract
  • 3/4 cup pumpkin puree
  • 3 cups flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 4 teaspoons cinnamon, divided
  • 2 teaspoons pumpkin pie spice
  • 1 cup white chocolate chips
In a large bowl, combine butter, brown sugar, and 1 cup white sugar until no lumps remain. Whisk in vanilla and pumpkin until smooth.
Stir in flour, salt, baking powder, baking soda, pumpkin pie spice, and 3 teaspoons cinnamon. Fold in chocolate chips.
Cover and chill 30 minutes (or up to 3 days). CHILLING IS MANDATORY
Preheat oven to 350* F. Roll dough into balls (about 1 1/2 tablespoons each).
In a medium bowl, combine remaining 1 cup sugar and 1 teaspoon cinnamon.
Roll dough balls in cinnamon-sugar mixture and place on baking sheet.
Slightly flatten balls and bake 10-12 minutes.

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