White Chocolate Pumpkin Snickerdoodles #desserts #cookies

These delicate and chewy snickerdoodle treats are brimming with pumpkin, white chocolate, and cinnamon sugar. You're going to need a cluster lying around for those crisp fall days. Cautioning: they vanish rapidly!

These treats are all that you adore about snickerdoodle treats, comfortable fall evenings, and pumpkin pie all wrapped into one. Furthermore, the expansion of sweet and smooth white chocolate put them totally ridiculous.

I discover their pumpkin flavor is increasingly articulated on day 2. Like how banana bread's flavor is increasingly created on the second day. These treats simply improve with time – on the off chance that they keep going that long!

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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

Instructions

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. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough and chill for 30 minutes, or up to 3 days.* Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 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 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5. Bake the cookies for 10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn’t spread much at all, flatten them out when you take them out of the oven.
6. Allow the cookies to cool for at least 10 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 find that their chewiness and pumpkin flavor is more prominent on day 2.

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