Pumpkin Snickerdoodles

Ingredients & Supplies

Cookies:

• 1/2 cup unsalted butter
• 1/4 packed light or dark brown sugar
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 6 tablespoons pumpkin puree
• 1 1/2 cups all purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1 tablespoon ground cinnamon
• 1 teaspoon ground pumpkin pie spice
• Optional: 1/2 cup white chocolate chips

Coating:

• 1/2 cup sugar
• 1 teaspoon ground cinnamon

Instructions

1. Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a separate bowl, whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together.
3. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft.
4. Fold in 1/2 cup white chocolate chips, if using.
5. Preheat the oven to 350°F.
6. Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe.
7. Remove dough from the refrigerator. Line two large baking sheets with parchment paper or silicone baking mats.
8. For the coating: In a small bowl, mix together sugar and ground cinnamon.
9. Shape & coat the cookie dough balls: Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls.
10. Roll each ball in the cinnamon-sugar mixture until fully coated.
11. Arrange cookie dough balls 3 inches apart on the prepared baking sheets. Using the back of a spoon or the bottom of a cup/measuring cup, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
12. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven.
13. Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely.