Pumpkin-Doodle Cookies
The perfect cross between a traditional pumpkin cookie and a snickerdoodle elevated with creamy white chocolate chips.
- Prep Time: 20 minutes active, 2 hours inactive
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2.5 dozen 1x
Ingredients
Cookies:
1 cup of butter, softened
1 ½ cups sugar
½ cup canned pumpkin
2 teaspoons vanilla
1 egg
2 3/4 cups flour
¼ teaspoon baking soda
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon pumpkin pie spice
1 cup white chocolate chips
Sugar coating:
½ cup sugar
½ tablespoon pumpkin pie spice
½ tablespoon cinnamon
Instructions
In the bowl of a stand mixer, combine butter and sugar till creamy. Add pumpkin, vanilla, and egg and mix till combined.
In a separate bowl combine the flour, baking soda, baking powder, salt, and pumpkin pie spice.
Pour the flour mixture into the bowl with the butter and pumpkin mixture and mix till combined. Add chocolate chips. Dough will be quite sticky.
Refrigerate for at least 2-3 hours so you can handle the sticky dough easier.
Preheat oven to 350 F.
Combine the sugar pumpkin pie spice and cinnamon in a small bowl or pie plate.
Roll dough into approximately 2 tablespoon balls and roll around in cinnamon sugar mixture until coated. Place on a parchment paper or silipat lined cookie sheet and bake for about 10 minutes.
Transfer cookies to a wire rack to cool. Store in an airtight container.
Notes
Don’t under-bake or the outside won’t be crisp like a snickerdoodle and the pumpkin in the dough will still be raw in the middle.
Keywords: Snickerdoodle, Pumpkin chocolate chip cookie
Find it online: https://acupofcream.com/pumpkin-doodle-cookies/