Ones September comes around I count that as FALL IS HERE and I can start making everything pumpkin so here we are! And I have to give all thanks to Sallysbakingaddiction where I get my inspiration from, these are amazing!!!!!
Chewy pumpkin cookies with white chocolate dipped in a cinnamon sugar blend, I mean what else do I have to say????!!!!!! If you are a pumpkin lover like me then get to it!!!!
- 1/2 cup (1 stick) unsalted butter, melted & cooled
- 1/4 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 6 tbsp pumpkin puree
- 1 1/2 cups all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- 1/2 cup white chocolate chips, plus a few extra for the tops (decoration purpose, can be skipped)
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp ground pumpkin spice
- 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 pumpkin until smooth. Set aside.
- 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 dough will be very soft. Fold in 1/2 cup white chocolate chips. The chips may not stick to the dough because of the melted butter, but do your best to combine.
- Cover the dough and chill for 30 minutes or up to 3 days. Chilling the dough is a must for this recipe.
- Remove dough from the refrigerator. Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- Shape & coat the cookie dough balls: Scoop the dough, about 1.5 Tablespoons of dough per cookie, and roll each into balls. Mix the coating ingredients together, and then roll each cookie dough ball generously in the cinnamon-sugar coating. Arrange cookie dough balls 2 inches apart on the prepared baking sheets. Using your fingers, slightly flatten the tops of the dough balls. (Without doing so, the cookies may not spread.)
- Bake for 10–12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find that your cookies didn’t spread much at all, flatten them out gently with the back of a spoon when you take them out of the oven. If desired, press a few white chocolate chips into the tops of the warm cookies. This is only for looks.
- Cool cookies on the baking sheets for at least 10 minutes before transferring to a wire rack to cool completely. LETS MUNCH!
- Store in an airtight container at room temperature for up to 1 week.