Pumpkin Snickerdoodles

 

TO USE ALL PUMPKIN CAN, MAKE A DOUBLE BATCH

Ingredients:  

½ c melted butter

¼ c brown sugar

1 c white sugar, divided into ½ cups

1 t vanilla

6 T pumpkin puree

1 ½ c flour

¼ t salt

¼ t baking powder

¼ t baking soda

2 t cinnamon, divided into 1 ½ t & ½ t

1 t pumpkin spice

½ c white chocolate chips

 

Directions:

Mix together sugars and butter. Whisk in vanilla and pumpkin until smooth. Add flour, salt, baking powder, baking soda and 1 ½ t cinnamon & pumpkin spice. Mix together. Fold in chips.

Cover and chill for 30 minutes.

Take the dough out and preheat oven to 350’. Roll dough into balls. Mix together remaining ½ c sugar and ½ t cinnamon. Roll each ball in sugar mixture.

Bake cookies for 11 minutes.