White Chocolate Pumpkin Snickerdoodles

Pumpkin Snickerdoodles that are perfectly soft and perfectly chewy!

INSTRUCTIONS

Preheat the oven to 350F degrees. Combinein in a medium bowl the melted butter, brown sugar, and 1/2 cup granulated sugar, vanilla and pumpkin and wisk until no lumps remain and mixture is smooth. Now you can add the the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice and mix well. Fold in white chocolate chips. so that they are evenly dispersed. Cover the dough and chill in the fridge for at least 30 minutes as chilling is mandatory. Once the dough is chilled you can take it out of the refrigerator and line two large baking sheets with parchment paper or silicone baking mats. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll the chilled dough into 1.5 tablespoon sized balls and then roll them into the cinnamon-sugar mixture so that they are generously coated then arrange on 2 baking sheets. Once on the baking flatten the dough balls. Bake the cookies for 8-10 minutes (the cookies will look soft and underbaked). Remove from the oven and press a few more white chocolate chips onto the tops and allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack.

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