Pumpkin Snickerdoodles Recipe

These soft & chewy snickerdoodle cookies are full of pumpkin, white chocolate, and cinnamon sugar. Warning: they disappear quickly, so make a double batch!

Ingredients

• 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
• 1/4 cup (50g) packed light or dark brown sugar
• 1/2 cup (100g) granulated sugar
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (see note)*
• 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 and 1/2 teaspoons ground cinnamon
• 1 teaspoon pumpkin pie spice*
• optional: 1/2 cup (90g) white chocolate chips, plus a few extra for the tops

Coating

• 1/2 cup (100g) granulated 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 blotted pumpkin until smooth. Set aside.
2. Whisk the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice together in a large bowl. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The