White Chocolate Pumpkin Snickerdoodles
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!
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I’m completely crazy when it comes to pumpkin cookies. You see, pumpkin has a way of making everything it touches taste cakey.
I prefer a chewy and dense cookie, so it took me awhile to integrate pumpkin into cookies to create that delicious texture. For the record, I love pumpkin cake but when I want a cookie, I want a cookie. Not cake.
- You will notice that there is no egg* used in this cookie recipe. Read here about why I leave out the eggs in my pumpkin cookies.
- Both baking powder and baking soda are used. Make sure yours are fresh and have not expired. I replace both every 3 months because I find they lose their strength not much longer after that.
- I use white chocolate flavored morsels for these snickerdoodle cookies. If you prefer to use pure white chocolate chunks instead of the chips, go ahead.
- Careful not to overmeasure your flour. This is so important! I always suggest readers to invest in a food scale to accurately measure flour. Especially for cookies. Even 1 extra Tablespoon can make a huge difference. Here is the food scale I own – it is the handiest tool in my kitchen at this point.
- Chilling the cookie dough is mandatory. Good news: only 30 minutes.
Ingredients
- 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.
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