Pumpkin and White Chocolate Snickerdoodle Cookies Recipe

DIRECTIONS

1. Preheat the oven to 350°F.
2. Using a stand mixer fitted with the paddle attachment or a hand mixer, cream the shortening, brown sugar and granulated sugar on high for 1-2 minutes.
3. Add in the pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl once complete.
4. Add the cinnamon, pumpkin pie spice, salt, baking powder and baking soda. Mix until combined. Scrape down the bowl once complete.
5. Add the flour and mix until well-combined.
6. Using a silicone spatula or spoon, fold in ¾ cup of the white chocolate chips (reserving ¼ cup for topping the cookies after they come out of the oven).
7. To make the sugar coating, add the sugar and cinnamon into a small bowl and mix them together.
8. Grease and line baking sheets with parchment paper or use a silicone baking mat.
9. Use a cookie dough scoop or a spoon to scoop ~2-inch cookie dough balls, then toss them in the cinnamon and sugar mixture until they are well-coated.
10. Evenly space the cookies throughout the pan (the cookies will spread), pressing them each down gently.
11. Bake for 9-12 minutes, or until the bottoms of the cookies are slightly browned.
12. Add a few of the reserved white chocolate chips to each cookie immediately upon removing them from the oven.
13. Let the cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.