Many pumpkin cookies are puffy and cake-like but this recipe provides a different texture. By leaving out eggs and calibrating the recipe's moisture content, this recipe for Pumpkin White Chocolate Chip Cookies give you pumpkin flavor in a cookie that is crisp on the outside and chewy in the middle.
If you are looking for a recipe that reflects the flavors of fall, look no further. This recipe for Pumpkin White Chocolate Chip Cookies is quick and easy to make and provides just the right balance of sweet and spicy. If you need a contribution to a cookie exchange, a school bake sale, or simply want a great recipe to share with the grandkids look no further.
Pumpkin White Chocolate Chip Cookies Recipe
- Cooking spray
- Large cookie sheet or parchment paper
- Large bowl
- Electric Mixer
- Medium-Sized Bowl
- Wooden Spoon
- Wire Rack
- Airtight container
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 cup brown sugar
- 1/2 tsp cinnamon
- 1/8 tsp cloves
- 1/8 tsp nutmeg
- 1/2 tsp salt
- 1/2 cup white sugar
- 1/3 cup pumpkin puree
- 1 1/2 sticks butter softened
- 1 cup white chocolate chips
- Preheat the oven to 350 degrees.
- Use cooking spray to coat a large cookie sheet. Alternatively, you can line your cookie sheet with a piece of parchment paper.
- In a large bowl using an electric mixer on medium speed to whip the butter until it is light and fluffy. This should take about two minutes.
- When the butter is well whipped, add the pumpkin puree.
- Mix well.
- Add the sugar and mix again until the ingredients are thoroughly combined.
- In a medium-sized bowl, add your flour, baking soda, brown sugar, cinnamon, cloves, nutmeg, and salt.
- Use a fork to mix the flour with the other ingredients until they are completely combined.
- Add the dry ingredients to the bowl containing the butter and pumpkin mixture.
- Use your electric mixer on medium speed to combine the ingredients.
- Use a wooden spoon to stir in the white chocolate chips.
- Using a tablespoon, scoop out balls of cookie dough that are roughly the size of a walnut.
- Place the dough balls on the cookie sheet about two inches apart.
- Bake the cookies for about eight to ten minutes. They should be lightly browned around the edges.
- They may be slightly puffy when you first remove them from the oven, but after they cool a minute they will collapse.
- Let the cookies sit on the baking sheets for about two or three minutes before scraping them off with a spatula to cool on a wire rack.
- Allow the cookies to cool completely before storing in an airtight container.
- Be sure when you are baking cookies that you allow the cookie sheets to cool completely between batches of cookies.
- If the pans are hot when you put a new batch of cookie dough balls on it, your cookies may spread too much and bake unevenly.
Key Ingredients: Cream Cheese