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Clean recipe · dessertfortwo.com

Pumpkin White Chocolate Chip Cookies

Best pumpkin white chocolate chip cookies that are fluffy and bake up with a snickerdoodle crust.

Original recipe: dessertfortwo.com

Yield:
10 servings
Prep:
10 min
Cook:
10 min
Total:
20 min
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Pumpkin White Chocolate Chip Cookies

Ingredients

  1. 4 tablespoons unsalted butter, melted
  2. 1/2 cup brown sugar
  3. 4 tablespoons granulated sugar, divided use*
  4. 1/2 teaspoon vanilla
  5. 3 tablespoons pumpkin puree
  6. 3/4 cup flour
  7. 1/4 teaspoon baking soda
  8. 1/8 teaspoon baking powder
  9. 1 teaspoon pumpkin pie spice, divided use*
  10. 1/4 teaspoon salt
  11. 1/3 cup white chocolate chips

Instructions

  1. Preheat oven to 350-degrees Fahrenheit, and have a metal baking sheet ready. No need to grease the sheet or use parchment paper.
  2. In a medium bowl, add the melted butter, brown sugar and 2 tablespoons of the granulated sugar. Stir together very well.
  3. Add the vanilla and pumpkin puree, and stir again.
  4. Finally, sprinkle the flour, baking soda, baking powder, 3/4 teaspoon of the pumpkin pie spice, and salt on top of the pumpkin mixture, and stir very well to combine.Stir in the white chocolate chips.
  5. Scoop two tablespoons of dough to form each dough ball. In a shallow bowl, combine the remaining 2 tablespoons of sugar and 1/4 teaspoon of pumpkin pie spice. Roll each cookie dough ball in the mixture, and place on a baking sheet with 3 inches of space between each cookie.
  6. Bake for 10-12 minutes, until puffy and the top of the cookies appear dry. They will crack and deflate as they cool. Let cool completely on the cookie sheet before serving.