White Chocolate Pumpkin Cookies
Easy White Chocolate Pumpkin Cookies. This dessert recipe makes a large batch of soft, chewy cookies that make a great nut free snack.
Ingredients
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 Tbsp salted butter, softened
- 1 cup canned pumpkin puree
- 1 1/2 tsp vanilla extract
- 1 large egg
- 2 1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1 cup white chocolate chips
Instructions
- Preheat oven to 375˚F.
- In a large bowl, cream together the sugars, butter, and pumpkin. Add egg and vanilla and mix until fully incorporated.
- In a medium bowl, sift together the flour, baking soda, salt and cinnamon.
- Slowly add the dry ingredients to the wet ingredients and stir until the flour mixture is moist. Mix in the chocolate chips.
- Using a medium cookie scoop, drop rounded tablespoonfuls of the batter onto a non-stick cookie sheet. Bake for 10-12 minutes, or until the bottom of the cookies are slightly brown.
- Allow to cool for around 5 minutes on the cookie sheet before transferring to wire racks to cool completely.
Notes
- Make sure you get the 100% pure pumpkin puree. Do NOT get a can that says Pumpkin Pie Mix. Those are two different things. It should not be sweetened.
- These cookies can be stored at room temperature in an airtight container for up to 1 week.