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Pumpkin White Chocolate Snickerdoodle Cookies

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Cook Time 40 minutes
Chilling Time 45 minutes
Ingredients Method Notes

Ingredients
  

  • 1 ⅔ cup plus all-purpose flour
  • 1 ½ teaspoons pumpkin pie spice
  • ½ teaspoon sea salt
  • ¼ teaspoon cream of tartar
  • ¼ teaspoon baking soda
  • ⅛ teaspoon ground nutmeg
  • 4 ounces unsalted butter softened
  • ¾ cup light brown sugar
  • ¾ cup cane sugar divided
  • 1 large egg
  • ⅓ cup reduced pumpkin puree*
  • 1 ½ teaspoons vanilla extract
  • ¾ cup white chocolate chips
  • 2 teaspoons ground cinnamon

Method
 

  1. In a bowl, whisk together the dry ingredients and set aside.
  2. Cream together butter, brown sugar, and ¼ cup of cane sugar then beat in egg, reduced pumpkin puree, and vanilla extract.
  3. Stiry in dry ingredients until just combined then add white chocolate chips.
  4. Chill cookie dough for 45 minutes then portion dough with a #20 scoop (3 tablespoons).
  5. Combine remaining ½ cup of cane sugar with the cinnamon. Roll scooped dough into balls and coat in cinnamon sugar.
  6. Place 6 cookies per lined baking sheet and press down by half. Bake for 18-20 minutes at 350°F.
  7. To decorate, melt white chocolate in a bowl over barely simmered water then drizzle over cooled cookies. Enjoy!

Notes

Makes 12 cookies.
*Cook canned pumpkin on low heat for 35 minutes, stirring frequently to remove access moisture, alternatively drain overnight in cheesecloth in the fridge. Measure pumpkin once it has been cooked or drained then proceed with recipe.