Pumpkin White Chocolate Chip Cookies
Sweet and soft pumpkin cookies are studded with white chocolate chips. Delicious fall snack!
Servings: 22 cookies
Equipment
Ingredients
Cinnamon sugar
- 1 Tablespoon granulated sugar
- ½ teaspoon ground cinnamon
cookie batter
- 1½ cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- ½ cup (1 stick) unsalted butter, softened at room temperature
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ cup pumpkin puree
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips, plus more for the tops
Instructions
- Preheat oven to 375°F. Line two baking sheets with parchment paper and set aside.
- In a small bowl, whisk together the cinnamon and the sugar. Set aside.
- In a large bowl, whisk together the flour, pumpkin pie spice, baking soda, salt. Set aside.
- In the bowl of a stand mixer, beat the butter until light and creamy, about 2 minutes.
- Add both sugars and beat with the butter for another 2 minutes.
- Add pumpkin puree and vanilla, and beat together. Batter will be combined, but wet and clumpy (this is normal)
- Gradually add the dry ingredients to the wet ingredients and beat together until just combined.
- Fold in the white chocolate chips.
- Form 1-inch dough balls and gently roll into the prepared cinnamon sugar. Place on the prepared baking sheets. Bake for 9-10 minutes. Allow to cool for 5-10 minutes.
Notes
Makes approximately 20-24 cookies (we usually get 22 cookies out of the batter).
Store in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 91kcal | Carbohydrates: 12g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 53mg | Potassium: 26mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 996IU | Vitamin C: 0.3mg | Calcium: 7mg | Iron: 1mg