Ift's that time of year again when you walk into a store and start to wonder if the next holiday isn't Halloween but Christmas. I had to do a bit of shopping this weekend and a few stores already had lights strung up on plastic evergreens, and inflatable santas poking out between the isles.
So when I decided to make something pumpkin this weekend I thought it would be super easy to find the pumpkin puree, as fall is now upon us and pumpkin spice is pretty much a staple. I spend twenty minutes walking around the store finding it absolutely no where. Eventually I wound my way to the baking section for the fourth time and found it on the bottom shelf. It's mid-October and the pumpkin puree is on the bottom shelf while the santa cookies greeted me when I walked through the door.

But enough of my complaining, lets get to the good stuff! This week I made Pumpkin White Chocolate Snickerdoodles and they were amazing. Also for an added bonus, the dough had no egg in it so go ahead and eat all you want!

Pumpkin White Chocolate Snickerdoodles

From (with edits): Sallys Baking Addiction

For the Cookies:
1/2 cup unsalted butter
1/4 cup packed light or dark brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 Tablespoons
1 and 1/2 cups all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/4 teaspoon baking soda
2 teaspoons ground cinnamon, divided
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon allspice.
1/2 cup white chocolate chips or chunks

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon, nutmeg, ground clove, and allspice. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. Stir in white chocolate chips. Cover the dough and chill for 30 minutes.
Take the dough out of the refrigerator. Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper or silicone baking mats.
Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
Bake the cookies for 10 minutes. The cookies will look very soft and under baked. Keeping them in the oven for longer may dry them out. Remove from the oven and press a few more white chocolate chips onto the tops, if desired.
Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

So hopefully you have better luck finding pumpkin puree than I did, but believe me these cookies are worth whatever trouble they put you through! 

Until next week!

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