Light and soft snickerdoodles are flavored with pumpkin spices and butterscotch chips. White Chocolate chips add another layer of goodness to this amped up holiday classic.
Course
Cookies, Dessert
Cuisine
American
Tags
Cookies
Prep Time20minutes
Cook Time10minutes
Servings24Cookies
AuthorChristoph
Ingredients
Cookies
1 ¾cupsall-purpose flour
½teaspoonbaking powder
¼teaspoonbaking soda
¼teaspoonsalt
1 ½teaspoonscinnamon
½teaspoonground allspice
¼teaspoonground cloves
¼teaspoonground nutmeg
1/3cupbutterscotch chips
1/3cupwhite chocolate chips
½cuppumpkin puree
½cupgranulated sugar
¼cupbrown sugar
½cupmelted butter
1teaspoonvanilla extract
Coating
1/3cupgranulated sugar
½teaspooncinnamon
Method
Coating
Combine sugar and cinnamon in a small bowl and set aside
Cookies
Heat oven to 375°F for conventional or 350°F for convection. Line baking sheets with silpats or parchment paper.
Whisk together all dry ingredients in a bowl. Add butterscotch and white chocolate chips and mix to coat.
In a separate bowl cream together pumpkin puree and sugars, add melted butter and mix thoroughly. Add vanilla and mix well.
Add dry ingredients to wet and mix until just combined. Cover with plastic wrap and refrigerate for 30 minutes.
Scoop about 1 ½ tablespoons of the dough and roll to form a ball, roll ball in the coating sugar and place on baking sheets. Using your hand or a glass with a flat bottom, slightly flatten the balls into disks. Carefully dip the flattened cookies in the coating mixture again and return to baking sheets leaving about 2” between them.
Bake for 8 to 10 minutes or until slightly puffed and lightly golden around the edges. Remove from the oven and let cookies cool on the baking pan for about 3 minutes. Using a spatula transfer cookies to a wire rack to completely cool before storing in an air tight container.