White Chocolate & Pumpkin Snickerdoodles

It's that time of year folks. When I yearn for cool weather. To pull out all my boots. Slip into fleece tights and wear leg warmers around the house. When the crock pot comes out. When I start stocking up on pumpkin every time I go to the store. When my house always smells of something Fall. Pumpkins, caramel, apples, cinnamon. To kick off Fall 2014, I bring you....

White Chocolate & Pumpkin Snickerdoodles.

~Ingredients~

Makes approximately 2 dozen.

• 1/2 cup butter (soft)
• 1 cup sugar
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1 cup pumpkin puree (do not use the pumpkin pie filling)
• 2 3/4 cup flour
• 2 tsp baking power
• 1 1/2 tsp cream of tartar
• 1/2 tsp salt
• 2 tsp pumpkin pie spice

~For the cinnamon & sugar coating~

• 1/4 cup sugar
• 2 tsp cinnamon

~Directions~

(Please note that I did a double batch in the pictures and it made 50 cookies...yes, 50!!)

• Heat your over to 350 degrees (176 C).
• In a large bowl or in your stand mixer, cream together the butter and sugars. Soft butter will ensure everything mixes to a nice fluffy consistency. 

• Add in the pumpkin and vanilla. Mix until they are just barely combined.
• Slowly add in your dry ingredients. To make sure they mix evenly, I like to pre-mix all the dry ingredients in a separate bowl first, then add them to the wet mix.

• Once everything is mixed thoroughly, you can add your chips. 
• I did white chocolate, but you could also do cinnamon, chocolate, or even butterscotch chips. If you want to skip the chips, try nuts or have them plain.

• Next, take a spoon and create cookie balls that are about 2 tablespoons in size. 
• Roll them in the cinnamon and sugar mixture.

• Evenly space the cookies on a greased cookie sheet. These cookies don't spread out flat, so you can easily get 12 to 15 on a pan. More if you have a larger cookie sheet.

• Bake for about 13-15 minutes. Keep an eye on them towards the end. They can quickly go from chewy on the outside to a bit crunchy. If that happens, put them in a bag overnight and they will soften right up.

Hope you all enjoy my first official Fall recipe! The house smelled amazing and I love that this didn't call for a ton of butter, or eggs. They have a nice pumpkin pie taste without being too too sweet. Eat up!

Makes approximately 2 dozen cookies.