Good for your soul

Who doesn’t love a good snickerdoodle cookie? How abut a yummy pumpkin one? I’d say they both are favorites of mine! Combine them together and you have a wonderful fall treat!

Its a pretty simple recipe with basic ingredients.

1/2 cup unsalted butter

1/4 cup light brown sugar

1/2 cup sugar

6 Tbsp pumpkin (NOT pumpkin pie filling)

1 tsp vanilla

1 1/2 cup flour

1/4 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1 tsp pumpkin pie spice

1 1/2 tsp cinnamon

1/2 cup white baking chips

Cinnamon sugar to roll cookies in.

Melt butter then whisk in brown sugar, and sugar until smooth. Whisk in vanilla and pumpkin and set aside.

In a large bowl, mix flour, salt, baking soda, baking powder, cinnamon, and pumpkin pie spice. Pour wet ingredients into dry ingredients and mix. The dough is very soft. Fold in the white chocolate chips. Cover and chill for 30 min. (You can refrigerate for up to 3 day and you can freeze for up to 2 month in an air tight container.)

Preheat oven to 350 and line 2 cookie sheets with parchment paper. Roll dough into 1 1/2 T size balls. Roll in cinnamon sugar. Slightly flatten and bake for 8 – 10 minutes. They will look soft and undercooked when you pull them out. Remove from oven and press in a few more white chocolate chips. Allow to cool on tray. They are so yummy! Enjoy!