Thursday, September 11, 2014

Kitchen Krazy: Pumpkin Chocolate Chip Snickerdoodles

I don't know how much more I can obsess over Sally's Baking Addiction. I follow her on Instagram and get her email updates, so I always know when she has a new recipe up on her blog. And almost every time she posts something, I want to drop everything and make her latest recipe. I first saw the picture for her White Chocolate Pumpkin Snickerdoodles on Instagram and about had a heart attack. I love all things Pumpkin and she made a pumpkin snickerdoodles? Yummy! 

I made a batch of the cookies on Sunday and realized that you definitely have to wait at least a day to enjoy the cinnamon, pumpkin goodness. If you eat them right away, the flavor isn't quite there yet and it feels too mushy to really enjoy. Wait a day, though, and the flavors are ten times stronger and the mush has turned into chewy goodness. While waiting 24 hours to devour these cookies is hard, the glorious taste is well worth the wait. I brought the batch to my knitting meeting and walked out with only two cookies left. While I was disappointed to only have two cookies left to enjoy after only eating one measly cookie from the ones I had made, I was delighted that everyone loved them so much. Nothing can compare to the feeling of people enjoying your homemade baked good. 

Pumpkin Chocolate Chip Snickerdoodles 
Makes 24 cookies

1/2 cup unsalted butter
1/4 cup light or dark brown sugar
1 cup granulated sugar, divided
1 teaspoon vanilla extract
6 tablespoons pumpkin puree 
1 and 1/2 cups all-purpose flour 
1/4 teaspoon salt 
1/4 teaspoon baking powder
1/4 teaspoon baking soda 
2 teaspoons ground cinnamon, divided
1 teaspoon pumpkin pie spice
1/2 cup chocolate chips or white chocolate chips


1. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and pumpkin pie spice. 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 white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for 30 minutes, or up to 3 days. Chilling is mandatory.
3. Take the dough out of the refrigerator. Preheat the oven to 350F degrees. Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven. The photo above shows what the cookie dough balls should look like before baking.
5. Bake the cookies for 8-10 minutes. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven and press a few more white chocolate chips onto the tops, if desired. If you find that your cookies didn't spread much at all, flatten them out when you take them out of the oven.
6. Allow the cookies to cool for at least 10 minutes on the cookie sheets before transferring to a wire rack. The longer the cookies cool, the chewier they will be. I let them sit out for at least 1 hour before enjoying. I find that their chewiness and pumpkin flavor is more prominent on day 2. Cookies stay soft, moist, and chewy stored at room temperature for up to 1 week.
Freezing directions: Roll the chilled dough into balls and freeze in a large ziplock bag for up to 2 months. Baked cookies may also be frozen up to 2 months.

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