Happy first day of OCTOBER! How are we already at this point in the year?? I’m really pumped for everything that comes with this season and am not ashamed to say that I’ve already been using pumpkin spice creamer in my coffee for the last few weeks ? One of the things I always look forward to during this time of the year is all of the fall baking that comes with it! AKA bring on allll the pumpkin recipes. I lovvve to bake pretty much anything – pies, cookies, cakes, you name it, I’ve probably made it!
I thought it would be really fun to try one of the pumpkin recipes I’ve never made before and share it with y’all on the blog (along with some other recipes I can’t wait to make over the next few months!) I’m obsessed with any baked good that has pumpkin as the main ingredient, and these White Chocolate Chip Pumpkin Spice Cookies are no exception! They super moist and full of seasonal spices and flavors. These would be perfect to make to take to a fall tailgate or get together! (Not to mention they’re really easy to make.)
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WHITE CHOCOLATE CHIP PUMPKIN SPICE COOKIES
Yields 20 Medium Sized Cookies
WHAT YOU NEED:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated
- 1 large egg
- 1/2 cup pumpkin puree
- 2 tablespoons medium-flavored molasses
- 1 1/2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons pumpkin pie spice (I substituted with apple pie spice)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt, or to taste
- 10 ounces white chocolate chips
WHAT TO DO:
- In the bowl of a standing mixer or large bowl with a hand mixer, cream together the butter, sugars, and beat on medium-high speed until well combined.
- Scrape down the sides of the bowl, then add the egg, pumpkin, molasses, vanilla, and beat on medium-high speed until well combined.
- Scrape down the sides of the bowl, then add the flour, pumpkin pie spice, baking soda, salt, and beat on low speed until just combined.
- Scrape down the sides of the bowl, then add the white chocolate chips, and beat on low speed until just combined.
- Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 20 equal-sized mounds of dough. Using a cookie scoop is easiest because the dough is very soft! Place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 3 hours. Do not bake with un-chilled dough because cookies will bake thinner, flatter, and be more likely to spread.
- After chilling, flatten each mound a bit – you don’t want these to be domed or they’ll puff up too much while baking.
- Preheat oven to 350F. Place dough mounds on a non stick baking sheet, spaced at least 2 inches apart and back for about 12 minutes or until edges have set and tops are just set, even if slightly undercooked and glossy in the center; don’t overbake! (I wish I had baked mine a few minutes less.) Cookies firm up as they cool!
- Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months.
Recipe adapted from Averie Cooks
5 OTHER PUMPKIN RECIPES YOU NEED TO MAKE:
- Pumpkin Cupcakes from Natasha’s Kitchen
- The only pumpkin cupcake recipe you need! Moist, melt-in-your mouth, soft pumpkin cupcakes.
- EASY Pumpkin Cinnamon Rolls from Cakes Cottage
- Skip the yeast, and dough….try Easy Pumpkin Cinnamon Rolls made with crescent roll dough and topped with a homemade cream cheese frosting. The perfect fall breakfast!
- Pumpkin Pie Crumb Bars from Cooking Classy
- Pumpkin Pie Crumb Bars – one of my FAVORITE pumpkin recipes! Cookie + pie. So good!
- Spiced Pumpkin Whoopie Pies from The Chunky Chef
- Soft and light spiced pumpkin cookies sandwiched together with a decadent, yet easy to make, browned butter maple cinnamon frosting!
- Pumpkin Pie with Graham Crust and Candied Pepitas from Martha Stewart
- This take on traditional pumpkin pie has a spiced up filling with a pinch of cayenne pepper. Candied pepitas — pumpkin seeds removed from their hulls — garnish each slice and ground pepitas add a nutty flavor to the crust.
