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Here’s the first, but not last, fall recipe of the season! I decided to start off with a sweet one 🙂 ! Obviously I had to incorporate pumpkin… and everyone loves cookies. So here we have white chocolate pumpkin snickerdoodles! A mix between a chocolate chip cookie and a snickerdoodle with some pumpkin and spices thrown in there to make your taste buds pop! Did I mention that these cookies were super soft and chewy? They also absorb milk perfectly (vanilla almond milk mixed with cinnamon – as pictured) – my favorite kind of cookie!
note: this recipe can be made vegan using the earth balance butter spread and omitting the white chocolate chips
RECIPE:
- 1 & 1/2 cup white whole wheat flour or pastry flour
- 1 cup brown sugar
- 1/4 cup white sugar
- 1/2 cup earth balance butter spread or regular butter (softened)
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 5 tablespoons pumpkin puree
- 2 teaspoons vanilla extract
- 1 tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/2 cup white chocolate chips
- extra white sugar & cinnamon for coating
INSTRUCTIONS:
- with an electric mixer, beat butter, pumpkin, brown sugar, white sugar, and vanilla until smooth
- in a separate bowl, mix flour, baking soda, baking powder, salt, nutmeg, cinnamon, and cloves together
- add dry ingredients to wet ingredients in about 3 increments, mixing after each addition
- add white chocolate chips and mix
- place batter into freezer for about 20 minutes or refrigerator for about an hour to make the dough easier to handle (dough will be a bit wet)
- in a small bowl, mix about 1/4 cup white sugar and about 2 teaspoons cinnamon
- roll into 1 inch balls and roll them in cinnamon sugar mixture
- place on greased or non-stick baking sheet and press down slightly on each cookie to make it flatter on top
- bake at 375 degrees for about 10-12 minutes
- cool on wire rack
enjoy!
