White Chocolate Pumpkin Snickerdoodle Cookies

White Chocolate Pumpkin Snickerdoodle Cookies (The Gingered Whisk)
Hope you guys had a fun (and slightly warmer than ours) Halloween weekend! Ours was cold and windy, so we spent the majority of the time handing out candy instead of going to get it. But the girls loved it, and didn’t even notice that we waited until literally the day before Halloween to search the city for a pumpkin. We had plans to spend the day at a pumpkin patch, but it kept falling through. Luckily a local gardening store had a small collection of small, oddly shaped pumpkins left, and we snatched them up. Combined with some black construction paper bats and fake cobwebs, and the halloween decorating was complete. 

I remember that we always had homemade costumes for Halloween, and I like sticking with the tradition (besides, there is no way I’m spending $40 on an Elsa costume!) I think you get more creative and cute costumes by making them yourself, anyways. Ladybug wanted the girls to be Super Girls! And of course, purple was necessary. 
White Chocolate Pumpkin Snickerdoodle Cookies (The Gingered Whisk)

Guys. These cookies are delicious. Soft and chewy, perfectly spiced, with white chocolate chips. Um, yes, I’ll take a dozen more,  thank you! The pumpkin flavor and spices develop better the next day, so make sure you don’t eat them all in one sitting!

White Chocolate Pumpkin Snickerdoodle Cookies

White Chocolate Pumpkin Snickerdoodle Cookies (The Gingered Whisk)

by The Gingered Whisk
Prep Time: 40 minutes
Cook Time: 10 minutes
Keywords: dessert pumpkin white chocolate cinnamon cookie fall
Ingredients (2 dozen cookies)
  • 1/2 cup unsalted butter
  • 1/4 cup dark brown sugar
  • 1 cup granulated sugar, divided
  • 1 tsp vanilla extract
  • 6 BTSP pumpkin puree
  • 1 1/2 cups flour
  • 1/4 tsp salt
  • 1/4 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tsp cinnamon, divided
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground allspice
  • 1/2 cup white chocolate chips
Melt the butter and allow to cool slightly.
In a medium bowl, whisk together the melted butter, brown sugar, and 1/2 cup sugar.
Whisk in the vanilla and pumpkin puree. Set aside.
In a large bowl whisk together the flour, salt, baking powder, baking soda, 1 1/2 tsp cinnamon and the nutmeg, cloves and allspice.
Pour the wet ingredients into the dry and mix together with a spatula.
Fold in the white chocolate chips.
Cover the dough and chill for 30 minutes (or up to 3 days). This step is mandatory because the dough is so soft!
Preheat the oven to 350F.
Line two large baking sheets with parchment paper.
In a bowl mix together the remaining 1/2 cup of sugar and 1/2 tsp cinnamon.
Roll the dough into balls (about 1.5 TBSP each) and roll into the cinnamon/sugar mixture.
Arrange on the baking sheet and slightly flatten with bottom of a cup.
Bake 8-10 minutes (they will still look not quite done) and allow to cool on the baking sheet for an additional 10 minutes.
Remove the cookies to a wire rack to finish cooling.
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* Recipe from Sally’s Baking Addiction

1 Comment

  • Reply
    December 5, 2015 at 1:13 PM

    Super Cute =)

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