These soft, scrumptious pumpkin cookies are always a hit, even with people who don’t normally like pumpkin flavored foods. So many people have told me, “I don’t like pumpkin, but I love these cookies.”
The white chocolate chips act as icing distributed throughout the cookies, adding an elegant decadence. I’m normally not a huge white chocolate fan, but I must admit, it is essential in these cookies – a great match with the pumpkin. For me, the key is to use good-quality white chocolate.
I usually bake these cookies starting at the beginning of October and through the holidays.
Prep Time: 15 minutes
Cook Time: 12-14 minutes per batch
Serves: About 3 dozen cookies
2 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon freshly ground nutmeg
1 teaspoon baking soda
1 cup softened unsalted butter (room temperature)
½ cup granulated sugar
½ cup packed brown sugar
1 cup pure pumpkin puree (fresh or from a can, make sure it’s no sugar is added)
1 large egg
2 teaspoons vanilla
12 oz package of white chocolate chips (I use Ghirardelli)
Preheat the oven to 350 degrees F.
Combine 2 cups of flour, 2 teaspoons ground cinnamon, 1 teaspoons ground cloves, 1 teaspoon freshly ground nutmeg, 1 teaspoon baking soda in a bowl. Whisk to combine.
Cream together the 1 cup butter, ½ cup granulated sugar, and ½ cup packed brown sugar until mixture is uniform and creamy. Beat in the 1 cup of pumpkin, 1 egg, and 2 teaspoons of vanilla until blended.
Gradually beat the flour mixture into the butter mixture 1/3 at a time, just until combined.
Slowly stir in the white chocolate chips.
Spoon large heaping tablespoons of dough onto baking sheets, about 1 ½” apart. Cookies will spread.
Bake for 12-14 minutes until just set. Rotate baking sheet half-way through baking.
Cool cookies on baking sheets on cooling racks.
Store in an airtight container when completely cooled.