Free Fall Bucket List Printable and my Favorite Fall Cookie Recipe!

 Fall is in the air! And 2020 is coming to a close.. hopefully! I've often felt overwhelmed at all of the daily tasks I need to accomplish and sometimes feel like I need to do it alone. As I let go of the perfection and let my kids, bake, cook, clean, and WORKOUT with me we all seem to get more done and be happier! Today we created a FALL Bucket List and we are getting excited about fall! Fall is one of my favorite times of year. We started it off by baking my all time FAVORITE fall cookie-- White Chocolate Pumpkin Snickerdoodles. They are so good and have a delicious center from that pumpkin puree. If you haven't given them a try, try them and bring some fall feelings into your home!

White Chocolate Pumpkin Snickerdoodles:

Ingredients:

• 1/2 cup (115g) unsalted butter
• 1/4 cup (50g) packed light or dark brown sugar
• 1 cup (200g) granulated sugar, divided
• 1 teaspoon pure vanilla extract
• 6 Tablespoons (86g) pumpkin puree (use the rest of the can in any of these pumpkin recipes)
• 1 and 1/2 cups (190g) all-purpose flour (spoon & leveled)
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 2 teaspoons ground cinnamon, divided
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon allspice
  
• 1/2 cup (90g) white chocolate chips or chunks
  

1. Melt the butter in the microwave. In a medium bowl, whisk the melted butter, brown sugar, and 1/2 cup granulated sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. Set aside.
2. In another large bowl, toss together the flour, salt, baking powder, baking soda, 1 and 1/2 teaspoons cinnamon and spices. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. 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 and chill for 30 minutes.
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 1.5 Tablespoons of dough each. Mix together the remaining 1/2 cup of granulated sugar and 1/2 teaspoon of cinnamon. Roll each of the dough balls generously in the cinnamon-sugar mixture and arrange on baking sheets. Slightly flatten the dough balls with your hand.
5. Bake the cookies for 11-12 minutes or until the edges appear slightly crisp. The cookies will look very soft and under-baked. Remove from the oven and press a few more white chocolate chips onto the tops if you want. If your cookies didn’t spread as much as you would have liked, flatten them out with the back of a spoon when you remove them from the oven.
6. Cool cookies for at least 10 minutes on the baking sheets before transferring to a wire rack.