Chewy, soft, and pumpkiny. A perfect Fall cookie!
These soft, chewy, and all around delicious pumpkin snickerdoodles were found on Sally's Baking Addiction. You can find the original recipe here.
I made one batch of these cookies and they were such a hit that I decided to make up a double batch and ship them to some friends across the country. I accidentally quadrupled the ingredients instead of double them though and had several dozen cookies all over my kitchen.
These were softy, chewy, and delicious. I'm not a huge fan of pumpkin and even I loved them! Baking up several batches of these and mailing them out to friends will definitely be a Fall tradition!
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
1 and 1/2 cups (190g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice OR
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon all spice
1/2 cup (90g) white chocolate chips or chunks
Instructions
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.
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.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.
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. Bake the cookies for 11-12 minutes or until the edges appear set. The cookies will look very soft and under-baked. 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 with the back of a spoon when you remove them from the oven.
Cool cookies for at least 10 minutes on the baking sheets before transferring to a wire rack. (Tip: The longer the cookies cool, the chewier they will be!)
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