White Chocolate Pumpkin Snickerdoodles
Ingredients:
    1/2 c. unsalted butter
    1/4 c. packed light or dark brown sugar
    1 c. granulated sugar, divided
    1 t. pure vanilla extract
    6 T. pumpkin puree
    1-1/2 c. all-purpose flour (spoon & leveled)
    1/4 t. salt
    1/4 t. baking powder
    1/4 t. baking soda
    2 t. ground cinnamon, divided
    1 t. pumpkin pie spice
    1/2 c. white chocolate chips or chunks

1. Melt butter in microwave. In a medium bowl, whisk melted butter, brown sugar & 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In a large bowl, toss together: flour, salt, baking powder, baking soda, 1-1/2 teaspoons cinnamon & pumpkin pie spice. Pour wet ingredients into the dry ingredients; mix together. The dough will be very soft. Fold in white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed in the dough. Cover the dough; chill for 30 minutes or up to 3 days. **Chilling the dough is imperative!
3. Take the dough out of the refrigerator. Preheat the oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
4. Roll the dough into balls, about 1-1/2 T. of dough each. Mix together the remaining 1/2 c. of granulated sugar and 1/2 t. of cinnamon. Roll each of the dough balls in the cinnamon-sugar mixture and arrange on baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.
5. Bake for 11-12 minutes or until the edges appear set. The cookies will look very soft in the center. Remove from the oven. If you find the cookies didn’t spread much at all, flatten them out with the back of a spoon when you take them out of the oven.
6. Cool cookies on baking sheets for at least 10 minutes
Recipe by sallysbakingaddiction.com