Pumpkin Snickerdoodles

IT’S OCTOBER!! Like the cliched white, blonde girl that I am, I LOVE FALL! I do not, however, like pumpkin. I know, I know, but ugh. The rest of the planet loves all things pumpkin, so here are some pumpkin snickerdoodles! Hope you are all enjoying the start of this lovely season.

Pumpkin Snickerdoodles
Recipe source: Sally’s Baking Addiction
Print Recipe

1/2 cup unsalted butter
1/4 cup light or dark brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons pumpkin puree
1-1/2 cups all-purpose flour
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 white chocolate chips or chunks

1. 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.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Fold in white chocolate chips. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
4. 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 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
5. Bake the cookies for 8-10 minutes. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

Makes about 20 cookies.