Pumpkin season is almost coming to a close, at least for me so it’s high time I share these cookies with you. I really wish I could actually share these with you, they are so good. This is from Sally’s Baking Addiction and they taste like micro mini pumpkin pies. Sally used semi sweet chocolate chips, and I opted for white chocolate.
What drew me to these cookies was of course they looked fantastic, plus there aren’t any eggs in the recipe. IKR!! AND, they are soft and chewy at the same time. Thank you in big ol gigantic bunches Sally!! Most of the time I send baked goods to work with Charisse. Not this time. These babies stayed right at home where they belonged.
The original recipe is here.
Pumpkin White Chocolate Chip Cookies – adapted from Sally’s Baking Addiction
½ cup unsalted butter
¼ cup light brown sugar
½ cup granulated sugar
1 tsp vanilla extract
6 TBS pumpkin puree
½ cups all-purpose flour
¼ tsp salt
¼ tsp baking powder
¼ tsp baking soda
1 ½ tsp pumpkin pie spice
¼ tsp cinnamon
½ cups white chocolate chips
Additional white chocolate chips (optional)
In a medium bowl, whisk or stir the melted butter and sugars together until no brown sugar lumps remain. I used a large wooden spoon to smash the unwilling lumps of brown sugar into submission. Stir in the vanilla and pumpkin until smooth. Again, the wooden spoon worked just fine.
In a large bowl, sift the flour, salt, baking powder, baking soda, pumpkin pie spice and cinnamon. The original recipe didn’t call for sifting, but I feel guilty when I don’t. Mix the wet and dry ingredients together with a large spoon or rubber spatula. The dough is going to be very soft so don‘t panic like I did. Even after reading Sally’s directions I was a bit leery. Fold in ½ cup white chocolate chips. Here’s another potential panic point. The chips don’t easily stick to the dough, just keep calm and work with them. Cover the dough and chill for 30 minutes. The dough is super sticky and it may take a little longer until it is firm enough to handle.
Once chilled, preheat the oven to 350°. Prepare two large baking sheets with your preferred method. Since I discovered silicone mats that’s what I use. God Bless whoever invented them!
Roll the dough into balls, about 2 TBS each. These aren’t going to spread like the average chocolate chip cookie so you can flatten them a bit if you like. I left a few in balls and they were just as good. Oven temps vary so keep a watchful eye. Cooking them for too long may make them crispier and chewy is what we’re after. At this point if you have more white chocolate chips, press them into the tops. You’ll be glad you did.