| Yield | |
|---|---|
| Source | http://www.thanksgiving.com/holiday-videos/soft-and-chewy-pumpkin-snicke... |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://www.thanksgiving.com/holiday-videos/soft-and-chewy-pumpkin-snicke... |
| Prep time | 1 hour |
| 1⁄2 | Cup | Unsalted Butter |
| 1⁄3 | Cup | Brown Sugar |
| 3⁄4 | Cup | Sugar |
| 1⁄2 | Teaspoon | Vanilla Extract |
| 1⁄3 | Cup | Pumpkin Puree |
| 1 1⁄2 | Teaspoon | Ground Cinnamon |
| 1⁄4 | Teaspoon | Ground Nutmeg |
| 1⁄4 | Teaspoon | Ground Cloves |
| 1⁄2 | Teaspoon | Ground Allspice |
| 1⁄4 | Teaspoon | Salt |
| 1⁄2 | Teaspoon | Baking Soda |
| 1⁄4 | Teaspoon | Cream of Tartar |
| 1 1⁄2 | Cup | Flour |
| 1 | Cup | White Chocolate Chips (optional) |
1.Preheat the oven to 350 degrees F.
2.In a large bowl beat together butter, brown sugar, and 1/2 cup sugar until creamy. Beat in the vanilla and pumpkin.
3.In another bowl whisk the baking soda, cream of tartar, 3/4 teaspoon cinnamon, nutmeg, cloves, allspice, salt, and flour.
4.Add wet ingredients to the dry and mix until just combined. If desired, fold in white chocolate chips.
5.Refrigerate dough for 2 hours or overnight.
6.In a small bowl mix together 1/4 cup sugar and 3/4 teaspoon cinnamon. Roll out balls of dough and then roll in the sugar mixture.
7.Place on a cookie sheet and bake 13-15 minutes. Cool on wire racks.