During the months of September through December I cook up every recipe containing pumpkin that I can find. I'm not sure if it's because I was born and raised in Alabama or because I had a family member that didn't care for pumpkin, so we ate sweet potato everything as a replacement. Whatever the reason, my children have not missed out on the pumpkin goodness, and I have very well made up for the lack of pumpkin from my childhood.
This recipe is the perfect pairing of one of my favorite cookies, the snickerdoodle with it's cinnamon sugar goodness, and my other favorite, pumpkin. This recipe throws you for a loop and you stir in the subtle flavor of white chocolate chips. From the words of one of my favorite chefs Emeril, "BAM!". It's perfect!
-Scroll down for a printable version-
What do you need?
1 cup butter, melted
½ cup brown sugar
2 cups sugar, divided
2 teaspoons vanilla
12 tablespoons pumpkin puree
3 cups flour
½ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
3 teaspoons cinnamon, divided
½ teaspoon nutmeg
½ teaspoon cloves
½ teaspoon allspice
1 cup mini white chocolate chips
What do you do?
1. In a large bowl, combine your melted butter, brown sugar, 1 cup sugar, vanilla, and pumpkin.
2. In a medium bowl combine your flour, salt, baking powder, baking soda, 1 ½ teaspoons cinnamon, nutmeg, cloves, and allspice.
3. Add in small amounts your dry ingredients to your wet ingredients, making sure to thoroughly combine between additions.
4. Mix in your white chocolate chips. The dough is thick and sticky! Just go with it as best as possible.
5. Cover your dough with plastic wrap, and refrigerate. This will make it easier to make balls of dough to roll later. I say at least 15 minutes. (I cleaned up the kitchen from my mess while waiting)
6. When your ready to make the dough balls, preheat your oven to 350 degrees, and line your baking sheets with parchment paper, or grease them with a little olive oil spray.
7. Mix together the remainder 1 ½ teaspoons cinnamon with 1 cup sugar in a small bowl.
8. Using a tablespoon, measure one tablespoon, form the dough into a ball, and roll in the cinnamon/sugar mixture. Place on baking sheet, and press down slightly. The cookies won't really flatten much while baking.
9. Continue doing so until you've made all your cookies. Stash in the fridge in between batches, if needed.
10. Bake for 9 minutes. Yes, they will look underdone, that is perfect! Remove them from the oven, flatten out a bit more with your hand, be careful they are HOT! Allow to cool 5 minutes on the baking sheet before removing to a cooling rack.
Store these cookies at room temperature for up to a week! They probably won't last that long! 🙂
this recipe was adapted from sally's baking addiction
