Pumpkin Snickerdoodle Cookies

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These soft and chewy Pumpkin Snickerdoodle Cookies are a MUST for Fall.

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Filled with pumpkin, white chocolate chips, and coated in cinnamon & sugar, these cookies are thin, chewy, and have the most delicious fudgy-like centers.

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To make, place the 1/2 cup of pumpkin puree on a plate or shallow bowl. Add a few layers of paper towels on top and blot it until reduced to ~1/3 cup.

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In a large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.

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Add the blotted pumpkin, egg, egg yolk, and vanilla extract. Whisk again until thoroughly combined and creamy.

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In a separate bowl, whisk together the flour, pumpkin pie spice, a pinch of cinnamon, baking soda, salt, and cream of tartar.

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Gradually stir the dry ingredients into the wet ingredients using a spatula or wooden spoon.

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Mix until no flour streaks remain, but don’t overmix.

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Gently fold in the white chocolate chips until evenly distributed throughout the dough.

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Cover the dough and chill for at least 30 minutes or up to 24 hours.

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In a small bowl, mix together the sugar and cinnamon. Scoop dough into 1.5-2 tablespoon-sized balls.

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Roll into smooth balls, then roll in the spiced sugar mixture.

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Arrange dough balls about 2 inches apart on the baking sheet.

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Bake for 9–11 minutes.

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Garnish with a few more white chocolate chips on top, if desired. Let the cookies cool on the baking sheet for ~2-3 minutes, then carefully transfer to a wire rack to cool completely.

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For full recipe, instructions, helpful tips and more swipe up or visit blog!

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