Pumpkin Snickerdoodles
- ½ cup unsalted butter, melted and slightly cooled
- ¼ cup packed light brown sugar
- ¼ granulated sugar
- 1 tsp. vanilla extract
- 6 Tbsp. pumpkin puree
- 1 ½ cup all-purpose flour
- ¼ tsp. salt
- ¼ tsp. baking powder
- ¼ tsp. baking soda
- 1 ½ tsp. ground cinnamon
- 1 tsp. pumpkin pie spice
- ½ cup white chocolate chips, extra for tops
- Coating: ½ cup granulated sugar + 1 tsp. ground cinnamon
Whisk the melted butter, brown sugar, granulated sugar, vanilla and pumpkin in a medium bowl until smooth. Set aside.
Whisk the flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice together in a large bowl. Pour wet ingredients into the dry ingredients and mix with a large spoon or spatula. The dough will be soft. Stir in ½ cup white chocolate chips.
Cover the dough and chill for 30 minutes or up to 3 days.
Remove dough from refrigerator. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper.
Scoop dough (about 1.5 Tbsp.) and roll into balls. Roll each in coating and arrange 3 inches apart on the prepared baking sheets. Slightly flatten with the back of a spoon or bottom of cup.
Bake 11-12 minutes or until edges appear set. Cool cookies on baking sheet for at least 10 minutes before transferring to a wire rack to cool completely.
Store in an airtight container at room temperature for up to 1 week.
Visit the Bulk Priced Food Shoppe
- W6482 Greenville Dr. Greenville, WI 54942
- bulkpricedfoodshoppe.com
- T: (920) 757-9905
