Quick PUMPKIN DESSERT

pumpkin snickerdoodle cookies

These chewy pumpkin snickerdoodles are seriously, the best cookies made with pumpkin pie filling.

These chewy pumpkin snickerdoodles are seriously, the best cookies made with pumpkin pie filling.

Swipe up for full ingredient list

Swipe up for full ingredient list

Ingredients

– butter  – brown & white sugar – pumpkin purée  – all purpose flour

Combine the melted butter, brown sugar, and granulated sugar in a small to medium-sized bowl.

Combine the melted butter, brown sugar, and granulated sugar in a small to medium-sized bowl.

Mix in the vanilla extract and blotted pumpkin until the mixture becomes smooth.

Mix in the vanilla extract and blotted pumpkin until the mixture becomes smooth.

In a separate large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

In a separate large mixing bowl, whisk together the flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice.

Pour the wet ingredients (butter-sugar-pumpkin mixture) into the dry ingredients and combine.

Pour the wet ingredients (butter-sugar-pumpkin mixture) into the dry ingredients and combine.

Gently fold in 1/2 cup of white chocolate chips.

Gently fold in 1/2 cup of white chocolate chips.

Cover the dough in plastic wrap and refrigerate it for at least 30 minutes

Cover the dough in plastic wrap and refrigerate it for at least 30 minutes

Scoop about 1.5 tablespoons of dough, using a cookie scoop and roll it  into a ball. Roll each of the cookie dough balls in the cinnamon-sugar  mixture until it’s evenly coated. Bake at 350°F for 10-12 minutes

Scoop about 1.5 tablespoons of dough, using a cookie scoop and roll it  into a ball. Roll each of the cookie dough balls in the cinnamon-sugar  mixture until it’s evenly coated. Bake at 350°F for 10-12 minutes