Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips
    Servings Prep Time
    18Cookies 10Minutes
    Cook Time Passive Time
    10Minutes 30minutes
    Servings Prep Time
    18Cookies 10Minutes
    Cook Time Passive Time
    10Minutes 30minutes
    Ingredients
    Sugar Coating
    Instructions
    1. First, melt your butter in the microwave. Then, in a medium bowl, combine the melted butter and coconut sugar until smooth. Stir in the vanilla extract and pumpkin and set aside.
    2. In a large bowl, combine your flours, salt, baking powder, baking soda, cinnamon, and nutmeg. Pour the wet ingredients into the dry ingredients and mix together with a spoon or rubber spatula. I used my kitchen aid, but it’s not necessary. Fold in your white chocolate chips.
    3. Cover the dough and chill for at least 30 minutes. Don’t skip this step!
    4. Remove the dough from the refrigerator and preheat the oven to 350°F. Line two large baking sheets with parchment paper and roll the dough into balls. I used a cookie scoop for this. They were ~1.5 tbsp.
    5. Combine the cinnamon and coconut sugar in the group labeled “sugar coating” above. Roll the dough balls in the mixture and place them on your baking sheets.
    6. The cookies don’t spread out very much, so I recommend flattening them a bit before placing them in the oven.
    7. Bake for ~10 minutes, give or take depending on the size. They may look “undercooked” but these are soft-baked cookies, so they can be tricky!
    8. Allow your cookies to cool ~10 minutes before placing them on a wire rack. Enjoy once cooled or on the second day (my favorite time to eat them). I find a lot of baked goods that involve pumpkin, sweet potato or banana are best on the second day 🙂