For me, white chocolate is totally hit-or-miss. Some days I love it, and some days I just can't get enough. Today is one of the 'just can't get enough' days! These white chocolate pumpkin snickerdoodles tastes like heaven on Earth, and are the perfect treat for fall. Enjoy! Ingredients 1/2 cup unsalted butter, at room temp 1/4 cup brown sugar 1/2 cup sugar 1 tsp vanilla 6 tbsp pumpkin puree 1 1/2 cups all-purpose flour 1/4 tsp salt 1/4 tsp baking powder 1/4 tsp baking soda 1 tsp cinnamon 1 tsp pumpkin pie spice 1/2 cup white chocolate chips For rolling: 1/2 cup sugar 1 tsp cinnamon Directions Beat together butter and sugars until light and fluffy. Add pumpkin puree and vanilla. In a separate bowl, whisk together flour, salt, baking powder, baking soda, cinnamon, and pumpkin pie spice. Add dry ingredients to wet, mixing until just combined. Add in white chocolate chips. Wrap dough in plastic wrap and refrigerate for 1 hour (or up to three days). Preheat oven to 350F, and line two baking sheets with parchment paper. Whisk together the sugar and cinnamon for rolling the dough in. Scoop out dough using an ice cream scoop, and roll each ball in cinnamon sugar mixture before placing on the baking sheet. Bake for about 10 minutes, give or take a few depending on your oven, until small cracks appear in the cookie tops. Cool for 10 minutes on pan before transferring to a cooling rack to cool completely.