-
Prep time
20 minutes
-
Cook time
10 minutes
-
Makes
36 Cookies
Author Notes
An easy, delicious fall treat! Soft pumpkin cookies with creamy white chocolate chips and a fall spiced coating. —simmering essence
Ingredients
-
1/2 cup
100% Pure Pumpkin (Canned)
-
2 2/3 cups
All Purpose Flour
-
1 1/2 teaspoons
Baking Powder
-
1 teaspoon
Pumpkin Pie Spice
-
1 teaspoon
Cinnamon
-
1/2 teaspoon
Salt
-
1 cup
Butter, Room Temp
-
1 cup
Granulated Sugar
-
1/2 cup
Brown Sugar, Packed
-
1
Egg
-
2 teaspoons
Vanilla
-
1 cup
White Chocolate Chips
-
1/2 cup
Granulated Sugar
-
1/2 teaspoon
Pumpkin Pie Spice
-
1/2 teaspoon
Cinnamon
Directions
-
Spread your ½ cup of pumpkin with the back of a spoon over a triple layer of paper towels. This will absorb some of the moisture.
-
In a medium bowl add the flour, baking powder, pumpkin pie spice, cinnamon, and salt. Give it a whisk and set aside.
-
Combine butter and both sugars in the bowl of your kitchen-aid (or large mixing bowl) and mix on medium-high until well blended, 1 to 2 minutes. Add the pumpkin (just plop it from the paper towels into your bowl), egg, and vanilla and blend again until well combined.
-
Pour the flour mixture into the pumpkin mixture and mix until just combined. Fold in the white chocolate chips. Refrigerate 1 hour-ish to set.
-
Preheat the oven to 350 degrees. Line cookie sheets with parchment. Combine the ½ cup sugar and pumpkin pie spice + cinnamon on a plate. Use a small cookie scoop (about 1 ½ tablespoons) to scoop out balls of dough and place in sugar/spice mix. Roll the balls to coat completely and place on lined cookie sheets (12 per pan).
-
Cook 10 minutes. Remove and let cool a couple minutes before transferring to a cooling rack. These keep well for a few days, sealed.
See what other Food52ers are saying.