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
- 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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