Tuesday, November 25, 2014

White Chocolate Pumpkin Snickerdoodles

Please excuse my absence in this little space! For the past two months I have been studying for a licensing test for work, and it completely consumed my time and brain. I am very thankful to announce I passed (!!!) on Saturday, so my brain space is now my own again. I wanted to share one last pumpkin recipe before we move to all things Christmas. These pumpkin snickerdoodles are SO delicious, they have definitely found a home in my short list of "fall recipes to make every year". They would be a fun treat to make and take as a hostess gift this week, or to serve if you're hosting Thanksgiving yourself. I hope you have a wonderful Thanksgiving with family and friends!

White Chocolate Pumpkin Snickerdoodles
1/2 cup unsalted butter
1/4 cup brown sugar
1 cup sugar, divided
1 tsp vanilla extract
6 Tbsp pumpkin puree
1 1/2 cups flour
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp ground cinnamon, divided
1/2 cup white chocolate chips

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

In a large bowl, toss together the flour, salt, baking powder, baking soda, and 1 1/2 tsp cinnamon. 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 among the dough. Cover the dough and chill for 30 minutes. Don't skip this step!

Take the dough out of the refrigerator. Heat the oven to 350 degrees. Line two large baking sheets with parchment paper or silicone baking mats.

Roll the dough into balls, about 1 1/2 Tbsp of dough each. Mix together the remaining 1/2 cup sugar and 1/2 tsp 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.

Bake the cookies for 8-10 minutes. The cookies will look very soft and under-baked. Keeping them in the oven longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the top, 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.

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. The chewiness and pumpkin flavor are more prominent on day 2. Cookies will last covered well at room temperature for up to one week.

source: recipe from sally's baking addiction