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Pumpkin White Chocolate Chip cookies

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These pumpkin white chocolate chip cookies is the perfect combination of pumpkin, warm spices and chocolate. They are soft, chewy and studded with white chocolate chips. It’s the perfect way to start fall.

Ingredients

Scale
  • 1 1/3 cup all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 9 tablespoon unsalted butter, melted
  • 1/3 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 cup pure pumpkin puree blotted to 1/4 cup (see notes)*
  • 1/2 cup white chocolate chips

Instructions

  1. Blot the pumpkin first. Measure out approximately 1/2 cup of pure pumpkin puree. Place one paper towel on plate. Transfer pumpkin puree to the paper towel. Using another paper towel, blot the pumpkin puree. Then discard paper towel. Do this a few times until very little pumpkin puree transfer to the the paper towel. You should almost get paste like pumpkin puree. You should end up with ~ 1/4 cup pumpkin puree. (see notes)
  2. Preheat oven to 350 F. Line baking sheet with parchment paper. Set aside. 
  3. In a small bowl  whisk,  flour, baking soda, pumpkin pie spice, ground cinnamon and salt. Set aside.
  4. To a large bowl, add melted butter, brown sugar and granulated sugar. Whisk until combined. 
  5. Add pumpkin puree, egg yolk and vanilla extract. Whisk until everything is combined.
  6. Add the flour mixture and mix using a spoon until almost combined.
  7. Add the white chocolate chips and mix until combined.
  8. Using a cookie scoop, scoop dough onto prepared baking sheet.
  9. Using the back of a spoon, gently press down on the cookie dough, to create a flat cookie. Sprinkle additional chocolate chip if desired.
  10. Bake for 8-10 minutes. Or until cookies are slightly puffed, are set, but still look underdone in the center.
  11. Cool before transferring and serving. 

Notes

    • *Blotting the pumpkin puree helps take out the moister and ensure the cookies are soft and chewy. You should end up with scant 1/4 cup of pumpkin puree. You can use the plate method above, or you can also gently squeeze out the pumpkin puree using paper towel. Just be careful, as the paper towels can rip. 

    • These cookies don’t spread much, so be sure to flatten cookies with back of spoon to make sure they bake through.

    • Don’t over bake! They should still look slightly underdone in the center and set on the sides.

Find it online: https://tastytreatpantry.com/pumpkin-white-chocolate-chip-cookies/