Tuesday, 4 November 2014

White Chocolate Pumpkin Snickerdoodles

A few weeks ago there was a bake sale at school in aid of Great Ormaond Street Hospital. Any offerings had to be healthy. I made some White Chocolate Pumpkin Snickerdoodles, the addition of the pumpkin making them more healthy although with all the sugar I'm not so sure! The sale did really well and made £430! This cause is one that is very close to my heart, I had a couple of operations there as a child, so I was very pleased at how well the parents did.

White Chocolate Pumpkin Snickerdoodles (from Sally's Baking Addiction)
(Makes about 20)
115g unsalted butter
50g light or dark brown sugar
175g granulated sugar, divided
1 tsp vanilla extract
6 tbsp pumpkin puree
190g plain flour 
1/4 tsp salt
1/4 tsp baking powder
1/4 tsp bicarbonate of soda
2 tsp ground cinnamon, divided
1 tsp pumpkin pie spice
100g white chocolate chips

Melt the butter in the microwave. In a medium bowl, whisk the melted butter, the brown sugar, and 100g of the granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.

Sieve the flour, salt, baking powder, baking soda, 1 and 1/2 tsp cinnamon and pumpkin pie spice into the wet mixture and mix together with a large spoon or rubber spatula. The dough will be very soft. 

Fold in the white chocolate chips. They may not stick to the dough because of the melted butter, but do your best to disperse them evenly throughout the dough. Cover the dough and chill for 30 mins, or up to 3 days. Chilling is important to enable to dough to be used.

Take the dough out of the refrigerator. Preheat the oven to 180C. Line two large baking sheets with parchment paper.

Mix together the remaining 75g of the granulated sugar and 1/2 tsp of cinnamon. Roll the dough into balls and then roll the dough balls generously in the cinnamon-sugar mixture and arrange on 2 baking sheets. Slightly flatten the dough balls because the cookies will only slightly spread in the oven.

Bake the cookies for 8-10 mins. The cookies will look very soft and underbaked. Keeping them in the oven for longer may dry them out.  Remove from the oven.

Allow the cookies to cool for at least 10 mins on the cookie sheets before transferring to a wire rack.

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