Hello, hello. Hello, hello! We welcome you today…hey! Sung to the tune of one of my most favoritely annoying Sunday School songs. HELLO!
Yes, hello to you. But, mostly I’m saying hello to fall. Welcome fall! I’m waiting for you. It’s been way too long. I’ve missed you.
There are many things that I do to pretend that fall has already arrived, hoping that by doing them fall’s arrival will come quicker. Examples:
- Wearing boots when it is still 95 degrees outside.
- Making soups and chilis when it is still 95 degrees outside.
- Pinning holiday recipes when it is still 95 degrees outside.
- Planning family photos for Christmas cards when it is still 95 degrees outside.
Do you recognize the common theme here??? It is STILL 95 degrees outside.
And so in one last final attempt to bring about the fall weather, I sing this “Hello” song in my head, preheat my oven, and bake a batch of White Chocolate Chip Pumpkin Snickerdoodles. If this won’t kick the weather into gear, I don’t know what will.
Pumpkin snickerdoodles are insanely good! I never even thought about the combo until I saw pictures of them left and right all over pinterest. Two that really stood out were from Sally’s Baking Addiction and Lil’ Luna. Both their recipes had something in common. White chocolate!
Now I used to be a white chocolate junkie. I would choose it any day over regular chocolate. But then something happened. I grew up, and chocolate overtook my life. Now there is no turning back.
However, I do once in a while get a little itch for the taste of white chocolate. Although pumpkin and chocolate pair magnificently well together, like in these Chocolate Chip Pumpkin Pancakes, a pumpkin snickerdoodle just screams white chocolate to me. The white chocolate gives a sweet creaminess to every bite of cinnamon dusted cookie.
The pumpkin in these cookies give a light and tender texture, yet with still enough bite to be a cookie. These are by no means a “cakey” cookie. Don’t get me started on cakey cookies. If I want cake, I’ll eat cake. But dang it, if I want a cookie, give me a cookie!
Deep breath. It’s almost 1 am over here and really all I want to do right now is eat a cookie. But they are gone…all gone. Sigh.
What things do you do to pretend it’s fall?
- 1 egg yolk
- ½ cup sugar, plus 3 tablespoons more for coating
- ¼ cup brown sugar
- 1 stick butter, room temperature
- 1 teaspoon vanilla
- ½ cup canned pumpkin
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cream of tartar
- ½ teaspoon xanthan gum (if your flour doesn't already include it)
- 1 teaspoon cinnamon, plus 3 tablespoons more for coating
- 1½ cups gluten free all-purpose flour (I prefer King Arthur brand)
- 1 cup white chocolate chips
- Preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat. Set aside.
- In a medium sized mixing bowl or stand mixer, cream together egg yolk, ½ cup of sugar, brown sugar, and butter. Add vanilla and mix until combined. Add pumpkin and mix until smooth.
- In a separate smaller bowl, whisk together baking soda, salt, cream of tartar, xanthan gum, cinnamon, and flour. Add dry ingredients to wet and mix until combined. Beat for 2 minutes more. Stir in white chocolate chips.
- Chill dough for at least 30-45 minutes. If dough is still too sticky to roll by hand, add in 1 tablespoon more of flour and mix well. Mix 3 tablespoons sugar with 3 tablespoons cinnamon in a small bowl. Scoop walnut sized pieces of dough and roll into 1" thick balls. Place in cinnamon sugar mixture and roll dough around until coated. Place on cookie sheet. Continue with rest of dough, placing cookies 2½" apart on cookie sheets. Gently flatten cookies with palm of hand to ¼" thickness. Bake at 350 degrees for 8-10 minutes or until lightly browning on edges.