- Prepare time: 45 minutes
- Cooking time: 25 minutes
- Ready in: 1 hours 10 minutes
Snickerdoodles cookies are always smooth and chewy, moreover paired with white chocolate chips and pumpkin. You will like the taste so much. Make one dozen isn’t enough to enjoy while you enjoy weekday. It takes quick time to make the awesome dessert like this. This is the different ways to create delicious dessert, wanna come to trial? Here the simple guide for you.
How to Make White chocolate Pumpkin Snickerdoodles
The special dessert is not always made the complicated ways. The easy recipe for your dessert is ready on your face. Just takes 1 hours 10 minutes for cooking, you will find the super tender cookies to escort your weekdays. Save the recipe below if you desired to make.
- 115 grams of unsalted butter, melted
- 200 grams of granulated sugar, divided into two pieces.
- 500 grams of brown sugar, light or dark
- 80 grams of pumpkin puree
- one tsp of vanilla extract
- 1 ½ cups of all purpose flour
- ¼ tsp of baking soda
- ¼ tsp of baking powder
- ¼ tsp of salt
- one tsp of pumpkin pie
- 90 grams of white chocolate chips
- two tsp of ground cinnamon, sliced into two pieces
1In a large bowl, mix some ingredients consists of melted butter, granulated sugar, and brown sugar. Mix them well until dull and no more look the brown sugar. Then, add the vanilla extract and pumpkin puree slowly. Whisk more in getting the smooth texture. Set aside and let a moment.
2In another bowl, combine the cinnamon, baking soda, baking powder with flour, pumpkin pie, and salt. Mix evenly. Then, pour the batter that readies before and combines them manually using spatula until getting the thickness dough. Add the white chocolate chips and combine more, if you find the chips isn’t stuck because there is the melted butter, keep combining until coated.
3After that, cover the batter with lid and freeze for about 30 minutes (or 2-3 days is better). Then, take from freezer and preheat the oven to 350 degrees Fahrenheit. Take a little dough with a spoon (for about 1 ½ spoon), make like balls form. Then place into the mixed, granulated sugar and cinnamon and press them to get the round shape. Do this action until the dough completed.
4Prepare a large baking sheets that layered with parchment paper put the cookies into it. Then, bake the cookies for about 8-10 minutes until getting the very soft texture with underbaked. Remove from oven and spread white chocolate chips if desired. Let them cool at least 10 minutes. Place on a plate and serve.
To get the best taste, you may also store the cookies 1 hour before you enjoy. The longer cookies are settled down; the chewier taste will create.