While it’s not quite yet Fall, I am so ready for all of the pumpkin spiced goodies and comfort foods! I’m just being proactive over here with the pumpkin recipes, and I am sure you don’t mind. 😉 (I mean, have you seen these pumpkin scones, pumpkin fudge, or pumpkin chocolate chip pancakes?! Major yummmm!!)
Reasons to make Pumpkin Snickerdoodle Cookies
These cookies require some basic baking ingredients, along with a few you might need to pick up. The first step is to blot out some of the excess moisture in the pumpkin using paper towels. You don’t have to get all of the moisture since we still want the pumpkin flavor in the cookies. Take the blotted pumpkin and whisk it together with the sugars, vanilla extract, egg and melted butter. Whisk the dry ingredients together in another bowl, and fold into the wet ingredients. (It might not look like it’s incorporating at first but keep folding, it will all come together I promise!) Fold in white chocolate chips. Chill cookie dough batter for 30 minutes. Bake for 9-10 minutes. Top with more white chocolate chips when they come out of the oven!
