White Chocolate Pumpkin Snickerdoodles

Fall break left ample time for baking things that I shouldn’t be consuming. I was in the kitchen a fair amount last week baking cookies but this week it has been back-to-business with school work.

This time I made White-Chocolate Pumpkin Snickerdoodles. Think they sound amazing? You would be correct. They are so soft and and taste just right with a side of pumpkin coffee. Soooo delicious. I’ve eaten more than any sane person should consume in one sitting. But they actually are one of the best things I’ve tasted. (Okay, I guess they come in second to chocolate, oreos, and peanut butter)

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I tried to include a lot of pictures with this recipe. Personally, I  love pictures. I buy magazines to look at pictures, not to read the stories. If a recipe doesn’t have a picture then I probably will not make it. What can I say? I’m a visual person. Time to cut the rants.

Here are a few notes concerning the recipe:

  • As always, it is not my own. The original can be found here. Also, I would highly recommend checking out some of the other recipes on the site! Her stuff is great 🙂
  • You must chill the dough before baking or else they will bake flat as a pancake!
  • No eggs, yep that’s right. Not one. (S0, basically another excuse to get away with eating the raw batter.)
  • I used salted butter, and cut the 1/4 tsp of salt. It seemed to work alright.

 

White Chocolate Pumpkin Snickerdoodles

Ingredients:

  • 1/2 cup (115g) unsalted butter
  • 1/4 cup (50g) light or dark brown sugar
  • 1 cup (200g) granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 Tablespoons (86g) pumpkin puree
  • 1 and 1/2 cups (190g) all-purpose flour (do not overmeasure!)
  • 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

 

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Directions:

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 among the dough. Cover the dough and chill for 30 minutes. Chilling is mandatory.

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Take the dough out of the refrigerator. Preheat the oven to 350F degrees. 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.

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Bake the cookies for 8-10 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.

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