I must be what the kids these days call a “basic bitch,” because I do love pumpkin flavored things. And no, I did not burn out on pumpkin in October, and I hope that you didn’t either.
That’s because these cookies are a fun, autumnal take on my favorite cookie: The Snickerdoodle.
A snickerdoodle is good any time of the year, but throw in some pumpkin and white chocolate, and you’ve got yourself a real winner for that office potluck you probably have before Thanksgiving.
They’re super chewy and moist.
Yes, I said moist. Why is that suddenly the word that everyone hates? Oh yeah, because of that episode of How I Met Your Mother. Get over it, people. These cookies are moist.
This recipe relies on the pumpkin bringing most of the moisture, with no egg added. This makes the cookies really soft, but it also means that you need to cool them on the cookie sheet for about 10 minutes before transferring them to a cooling rack.
This recipe comes from Sally’s Baking Addiction, but I’ve doubled it for you here, since these are sure to be gobbled up quickly.
- 1 cup unsalted butter
- 1/2 cup brown sugar
- 2 cups of granulated sugar, divided
- 2 teaspoons vanilla extract
- 3/4 cup pumpkin puree
- 3 cups all-purpose flour
- 1/2 teaspoon of salt
- 1/2 teaspoon of baking powder
- 1/2 teaspoon baking soda
- 4 teaspoons cinnamon, divided
- 2 teaspoons pumpkin pie spice
- 1 cup of white chocolate chips
Start by melting the butter in the microwave, and then whisk in the brown sugar and half of the granulated sugar until there are no more lumps, and then blend in the vanilla and pumpkin.
In a larger bowl, toss together the flour, salt, baking soda, baking powder, half of the cinnamon, and the pumpkin pie spice. Pour in the wet ingredients, blending with a spatula, and then gently fold in the white chocolate chips.
Sneak a few bites, and then chill the dough for 30 minutes at the very minimum. You can’t skip this step, because you melted the butter earlier, and you need this dough to harden up some. If you refrigerate them overnight, you will need to let them sit at room temperature for about 20 minutes so that you can roll the dough.
When your dough is ready, preheat the oven to 350 degrees. Line cookie sheets with parchment paper. Mix together that other 1/2 of the sugar and cinnamon in a small bowl.
Roll the dough into small balls, and then dip them into the cinnamon-sugar mixture. You’ll want to flatten out the cookies a little on the sheet, because these will rise more than they will spread.
Bake these for 8-10 minutes, and then like I said before, allow them to cool for about 10 minutes on the sheet before transferring to a cooling rack. If you don’t, they may fall apart, and then you will have to eat them all so no one sees your sad broken cookies. This can make for an excellent excuse to gobble them up, but if you want these to look nice to serve to others, let them cool for a little while.
And there you have it! These are so nice with a cup of tea and a good book. If you’re a “basic bitch” like me, you’ll love these.