Mmmm….It’s so good! I am not exaggerating when I say that these are the best snickerdoodles that I have EVER tasted. Once you try them, you’ll be craving for them! They require a bit of wait time but the taste of these snickerdoodles will NOT disappoint you. You will be surprise at how easy these delicious snickerdoodles are made. You can find the original and printable version of the recipe here.
Here are the ingredients for the Pumpkin Snickerdoodles:
1/2 cup (115g) unsalted butter
1/4 cup (50g) brown sugar
1 cup (200g) granulated sugar, divided
1 teaspoon pure vanilla extract
6 tablespoon (86g) pumpkin puree
1 1/2 cup (190g) all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon pumpkin pie spice
2 teaspoons ground cinnamon, divided
1/2 cup (90g) white chocolate chip or chunks
Start by melting the butter in the microwave in a microwave-safe bowl. As the butter is melting, add brown sugar and 1/2 cup of the granulated sugar in a medium bowl. Save the other 1/2 cup of sugar for later. Once the butter has melted, pour it into the sugar mixture and whisk until there are no lumps. Add in vanilla extract and pumpkin puree and mix until smooth and set aside. The mixture should look like this:
In a large bowl, combine the remaining dry ingredients, flour, salt, baking powder and soda, pumpkin pie spice and 1 1/2 teaspoon of cinnamon.The other 1/2 teaspoon of cinnamon will be use later. Pour puree mixture into the bowl and mix well together with a spatula ensuring no flour is left at the bottom of the bowl.
Fold in the white chocolate chip or chunks. Do not be alarm if the dough does not stick to the chocolate chip. Just try your best to evenly distribute the chips throughout the dough.
Cover the dough and let it chill in the refrigerator for a minimum of 30 minutes. Do not miss this step. Chilling is mandatory. Once chilling is done, preheat the oven to 350F. Prepare your cookie tray. I usually line mine with parchment paper. In a small bowl, mix the remaining 1/2 cup sugar and 1/2 teaspoon cinnamon together. Take the chilled dough and roll them into 1 inch diameter balls. Coat the balls with the cinnamon-sugar mixture.
Place on cookie tray and slightly flatten them before placing them in the oven. The dough balls will only spread slightly. Allow it to bake for 8-10 minutes. Do not over bake them because it will dry out the cookies. They will appear moist and puffy when you take them out of the oven.
Take a moment and enjoy the smell of fresh-baked cookies! Mmmm…. I love the smell! Allow the cookies to cool on the cookie tray for 10 minutes before moving them to the cooling rack. For best results, wait at least 1 hour before consuming. So tempting ….
They go great with a glass of milk or tea! Once you taste them and let them melt in your mouth, you’ll be baking another patch soon! I hope you will enjoy this treasured recipe as much as I do!
Recipe by Sallys Baking Addiction