Basic Batches

I know I posted this recipe a few weeks ago, but this past weekend I made these for the cabin getaway and we renamed them. It was too good not to share again.

In honor of National Pumpkin Spice Day on October 1st I made a batch of Pumpkin Spice Snickerdoodles with White Chocolate Chips and let me tell you they were A-MAZING!!! They didn’t last more than a day in the Hunk House and I have already added them into my recipe book as a family fave.

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Ingredients:

  • 1 Stick Butter (softened)
  • 1/4 C. Dark Brown Sugar
  • 1/2 C. Sugar
  • 1 t. Vanilla
  • 1 Egg Yolk
  • 6 T. Pumpkin Purée
  • 1 1/2 C. All Purpose Flour
  • 1/4 t. Salt
  • 1 t. Baking Powder
  • 1 t. Baking Soda
  • 1 t. Fall Baking Spice (you can also use store bought pumpkin pie spice)
  • 2 t. Cinnamon
  • Cinnamon/Sugar mix
  • 1 Bag White Chocolate Chips

Directions:

  1. Preheat the oven to 350°F.
  2. Combine butter both sugars in your mixer and mix until smooth.
  3. Add egg yolk, vanilla and pumpkin purée to mixer.Continue mixing until smooth.
  4. In a small bowl combine flour, baking soda, baking powder, cinnamon and fall baking spice.
  5. Slowly in small batches add the flour mixture to the mixer and allow to combine before adding more.
  6. Mix in white chocolate chips and set aside.
  7. In a small bowl mix together a cinnamon-sugar combination.
  8. Make one inch balls of cookie dough and roll them in the cinnamon-sugar.
  9. Squish the balls down slightly onto a baking sheet.
  10. Bake in the oven for about 10 minutes.
  11. Remove to cool on a rack and enjoy!

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inspired by: sallysbakingaddiction.com

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