These pumpkin snickerdoodles paired with apple/cinnamon tea will turn rainy fall afternoon into a mini retreat.
Snuggle up in a cosy, warm blanket with a good book in hands and enjoy a warming aroma coming from freshly baked cookies.
I always use caramelized butter for these cookies because it gives them a delicious nutty flavor. But even with plain butter, pumpkin snickerdoodles are very tasty cookies.
Pumpkin Snickerdoodles with White Chocolate Chips
For the cookies
1 cup/230g caramelized butter, room temperature
1 1/2 cup/300g light brown sugar
1 cup/225g pumpkin purèe
3 1/2 cup/420g AP flour
1 tablespoon pumpkin pie spice
1 1/2 teaspoon baking powder
Pinch of salt
1/2 cup white chocolate chips
For the topping
1/2 cup/100g white sugar
2 teaspoons cinnamon
1/4 cup white chocolate chips
With a mixer beat together butter and sugar until light and fluffy.
Add egg and pumpkin purèe and mix until just combined.
In a bowl sift together all dry ingredients but chocolate.
With spatula fold the dry ingredients into pumpkin mixture.
Fold in white chocolate chips.
Cover with plastic wrap and chill for 2 hours in a refrigerator.
Heat the oven to 350°F (175°C).
In a bowl mix together sugar and cinnamon.
With ice-cream scoop or a spoon, scoop the dough and form a ball, roll the ball in a sugar/cinnamon coating and flatten the ball slightly.
Place the ball on a baking sheet, leaving enough space between the balls so they can spread.
Bake for 11-12 minutes, or until golden.
Remove from the oven and press in 2-3 white chocolate chips on every cookie.
Leave cookies to cool completely before storing them in a tin cookie box.
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