Pumpkin Spice Cookies with White Chocolate Chips
Delightful and aromatic pumpkin spice cookies studded with melting white chocolate chips, perfect for celebrating autumn.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
Wet Ingredients
- 0.5 cup unsalted butter, melted Can be substituted with plant-based butter for a dairy-free option.
- 0.5 cup brown sugar, packed
- 0.25 cup granulated sugar
- 0.5 cup pumpkin puree
- 1 large egg yolk Can be replaced with 1 tablespoon of applesauce or flaxseed meal mixed with water.
- 1 teaspoon vanilla extract
Add-ins
- 1 cup white chocolate chips Dairy-free chips can be substituted.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a separate large bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth. Add the pumpkin puree, egg yolk, and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the white chocolate chips until evenly distributed.
- Drop tablespoon-sized balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
These cookies can be stored in an airtight container at room temperature or frozen for up to 3 months. For a lighter version, use alternatives like applesauce or oat flour.