Pumpkin and White Chocolate Snickerdoodle Cookies
Influencer Inspired
Prep Time: 15 minutes
Cook Time: 10 minutes
Serves
Ingredients
- ½ C. Butter Flavor Crisco® All-Vegetable Shortening
- ½ C. light brown sugar, packed
- ½ C. granulated sugar
- 1 tsp. Spice Islands® Pure Vanilla Extract
- ⅓ C. canned pumpkin puree
- 1 ½ C. all-purpose flour
- ¼ tsp. salt
- ¼ tsp. Clabber Girl® Baking Powder
- ¼ tsp. Clabber Girl® Baking Soda
- 1 ½ tsp. Spice Islands® Ground Saigon Cinnamon
- 1 tsp. Spice Islands® Pumpkin Pie Spice
- 1 C. white chocolate chips, divided
Cinnamon & Sugar Coating
- ½ tsp. Spice Islands® Ground Saigon Cinnamon
- ½ C. granulated sugar
Directions
- Preheat the oven to 350°F.
- 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.
- Add in the pumpkin puree and vanilla extract. Mix until combined. Scrape down the bowl once complete.
- Add the cinnamon, pumpkin pie spice, salt, baking powder and baking soda. Mix until combined. Scrape down the bowl once complete.
- Add the flour and mix until well-combined.
- 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).
- To make the sugar coating, add the sugar and cinnamon into a small bowl and mix them together.
- Grease and line baking sheets with parchment paper or use a silicone baking mat.
- 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.
- Evenly space the cookies throughout the pan (the cookies will spread), pressing them each down gently.
- Bake for 9-12 minutes, or until the bottoms of the cookies are slightly browned.
- Add a few of the reserved white chocolate chips to each cookie immediately upon removing them from the oven.
- Let the cookies cool on baking sheet for 5-10 minutes, then transfer to cooling rack.
