White Chocolate Pumpkin Snickerdoodles

Today I present my fall version of snickerdoodles. And holy mackerel, these pumpkin snickerdoodles merit a credit. Two, actually. They’re the a lot of anticipated sequel to my favorite pumpkin chocolate chip cookies. (Aka the chewy pumpkin cookie of that all cakey pumpkin cookies square measure jealous!)

Source: sallysbakingaddiction.com

I’m fully crazy once it involves 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.

Anyway. I finally cracked the “chewy pumpkin cookie code” and absolutely love my chewy pumpkin chocolate chip cookies. But now let’s swap chocolate chips for white chocolate chips, coat them in cinnamon-sugar, and call them the best pumpkin snickerdoodles in the world.

Pumpkin snickerdoodles tips
  1. You will notice that there's no egg* utilized in this cookie formula. Read here concerning why I hop over the eggs in my pumpkin cookies.
  2. 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.
  3. I use chocolate seasoned morsels for these snickerdoodle cookies. If you like to use pure chocolate chunks rather than the chips, go ahead.
  4. Careful not to overmeasure your flour. This is so important! I invariably recommend readers to speculate during a food scale to accurately live 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.

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) packed light-weight or dark refined 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 one/2 cups (190g) general-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
  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 giant 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 blend in conjunction with an oversized spoon or rubber spatula. The dough will be very soft. Fold in white chocolate chips. They may not continue the dough thanks to the fusible butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for half-hour, or up to three days.* Chilling is mandatory.
  3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line 2 giant baking sheets with parchment paper or siloxane baking mats.
  4. Roll the dough into balls, about 1.5 Tablespoons of dough every. Mix along the remaining 1/2 cup of sugar and 1/2 teaspoon of cinnamon. Roll every of the dough balls munificently within the cinnamon-sugar mixture and organize on two baking sheets. Slightly flatten the dough balls as a result of the cookies can solely slightly unfold within the kitchen appliance. The pic on top of shows what the cookie dough balls ought to appear as if before baking.
  5. Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Keeping them within the kitchen appliance for extended could dry them out. Remove from the kitchen appliance and press a number of additional chocolate chips onto the superior, if desired. If you discover that your cookies didn’t unfold a lot of in the least, flatten them out when you take them out of the oven.
  6. Allow the cookies to cool down for a minimum of ten minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I notice that their chewiness and pumpkin flavor is additional distinguished on day two.
  7. Chilling the cookie dough is mandatory. Good news: only 30 minutes.
  8. Finis and enjoy!!!
Source: sallysbakingaddiction.com

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