• The Berman Sisters

Pumpkin White Chocolate Snickerdoodles

Updated: Dec 3, 2018



Stop what you’re doing right now and go make these pumpkin white chocolate snickerdoodle cookies!! We’re not kidding. You will either thank us because the taste and texture is so good you can’t believe it orrr you are going to hate us because you have no self control over these delicious things. Pumpkin is a fall flavor but honestly, if it's the middle of summer and you're craving some bomb ass flavorful cookies...yeah, just make these because who really cares?



What we love about these cookies is how easy they are to make. All you really have to do is combine everything into a bowl, mix, form dough balls, line them onto a sheet pan, bake them in the oven for a few minutes and BAM you've got yourself a delicious creation. BUT, the most important step when making these cookies is chilling the dough. Once the dough is made, you MUST cover it and let it chill in the refrigerator for 30 minutes before forming the dough balls. Trust me, we know. Who wants to wait around for 30 minutes to let dough chill? NOT US! After one lick of that spatula, we wanted the cookies in the oven ASAP. Howeverrrr, we let it chill... then we baked them...and we got...THE MOST DELICIOUS TASTING COOKIES EVER.



Pumpkin White Chocolate Snickerdoodles


Ingredients:


1/2 cup unsalted butter


1/4 cup packed light or dark brown sugar


1 cup granulated sugar, divided


1 tsp vanilla extract


6 tbsp pumpkin puree


1 1/2 cups flour


1/4 tsp salt


1/4 tsp baking powder


1/4 tsp baking soda


2 tsp ground cinnamon, divided


1 tsp pumpkin pie spice


1/2 cup white chocolate chips



Directions:


1. Melt butter in microwave. Take a medium size bowl and whisk the melted better, brown sugar, and 1/2 cup granulated sugar until smooth (no brown sugar lumps.) Whisk in the vanilla and pumpkin until smooth. Set bowl aside.


2. In a large bowl, mix the flour, salt, baking powder, baking soda, and 1 1/2 teaspoons cinnamon and pumpkin pie spice. Pour the wet ingredients (from medium bowl) into the dry ingredients (large bowl) and mix together with a large spoon or rubber spatula. Next, fold in the white chocolate chips. Try your best to really get the chocolate chips into the dough and dispersed well. Cover the dough and chill for 30 minutes in the refrigerator. CHILLING IS MANDATORY.


3. Preheat oven to 350. Line two large baking sheets with parchment paper. Take the dough out of the refrigerator.


4. Roll the dough into balls. The size of the balls should be about 1.5 tablespoons of dough. Mix together the remaining 1/2 cup granulated sugar and 1/2 teaspoon of cinnamon. Roll the dough balls into the cinnamon-sugar mixture (coat them well) and arrange them on baking sheets. Slightly flatten the dough balls with your fingers because the cookies won’t spread much in the oven.


5. Put the cookies in the oven and bake for 10 minutes. The cookies may look very soft and under-baked but don’t put them in the oven for longer because it will dry them out. Once removed from oven, place a few more white chocolate chips onto the tops.


6. Allow cookies to cool. The longer the cookies cool, the chewier and and more flavorful they will be. ENJOY!!


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