Cooking Corner: White Chocolate Pumpkin Snickerdoodles

BY BRITTANY CLINE (’16)

This week, I will be trying a recipe from http://sallysbakingaddiction.com/2014/09/01/white-chocolate- pumpkin-snickerdoodles/ for pumpkin snickerdoodles with white chocolate chips! I have heard that this recipe is to die for and has such a rich flavor!

  • ½ cup of unsalted butter
  • ¼ cup of light or dark brown sugar
  • 1 cup of granulated sugar, divided
  • 1 teaspoon vanilla extract
  • 6 tablespoons of pumpkin puree
  • 1 and ½ cups of all-purpose flour
  • ¼ teaspoon of salt
  • ¼ teaspoon of baking powder
  • ¼ teaspoon of baking soda
  • 2 teaspoons of ground cinnamon, divided
  • 1 teaspoon of pumpkin pie spice
  • ½ cup of white chocolate chips

Procedure:

  1. Melt the butter in the microwave.
  2. In a medium bowl, whisk the melted butter, brown sugar, and ½ cup of granulated sugar together until there are now brown sugar lumps
  3. Whisk in the vanilla and pumpkin until smooth. Set aside
  4. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and ½ teaspoons of cinnamon and pumpkin pie spice
  5. Pour the wet ingredients into the dry ingredients and mix together with a large spoon (the dough should be very soft)
  6. Fold in the white chocolate chips (there is a chance that they may not stick to the dough because of the melted butter, but make sure to evenly disperse among dough)
  7. Cover dough and chill for 30 minutes
  8. Take dough out of refrigerator
  9. Preheat the oven to 350 degrees
  10. Line two large baking sheets with parchment paper or silicone baking mats
  11. Roll the dough into balls (about 1.5 tablespoons each)
  12. Mix together the remaining ½ cup of granulated sugar and ½ teaspoon of cinnamon
  13. Roll each of the dough balls generously in the cinnamon- sugar mixture
  14. Slightly flatten the dough balls (this is because the cookies will only slightly spread in the oven)
  15. Bake for 8-10 minutes
  16. The cookies will look very soft and underbaked
  17. Make sure to not keep them in the oven for too long, they may dry out
  18. Take out of the oven and press a few more white chocolate chips onto the tops, if desired
  19. Allow cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack
  20. Let sit for at least an hour before enjoying
  21. Store at room temperature for up to a week

Freezing Directions: Roll the chilled dough into balls and freeze in a large zip-lock bag for up to two months. Baked cookies may also be frozen up to two months

These pumpkin cookies have such a rich flavor and a soft texture that are certainly going to be a favorite!