Chewy Pumpkin White Chocolate Chip Cookies

It's September! And that is just about all the excuse I need to start baking with pumpkin. Nevermind that it is still in the high 80's here in Florida. Are you as excited to start baking with fall flavors as I am?

I knew I wanted to start out with Chewy Pumpkin White Chocolate Chip Cookies.  It was a requirement that the cookies be Chewy like a good chocolate chip cookie, and not cakey like some of the pumpkin cookie recipes I've tried in the past.  I also wanted to avoid overpowering the cookies with too much spice flavor.  This recipe is just right. My only complaint about this cookie is the yield: it only makes about 18 cookies.  I should have made a double batch! These are even more delicious and chewy on day 2.  What a great recipe to kick off fall baking with! 

Chewy Pumpkin White Chocolate Chip Cookies, adapted slightly from sallysbakingaddiction.com

Ingredients:

  • 1/2 cup unsalted butter, melted and allowed to cool
  • 1/4 cup (50 grams) light brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86 grams) pumpkin puree (silicone muffin tins are a great way to save the unused pumpkin for later!
  • 1 1/2 cups (190 grams) all-purpose flour
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground allspice 

Directions:

Line two cookie sheets with parchment paper and set aside. 

In a medium bowl, whisk the melted butter, brown sugar and granulated sugar until no brown sugar lumps remain. Whisk in the vanilla and pumpkin until smooth. 

In a large bowl, whisk together flour, salt, baking powder and baking soda and all the spices. 

Add the wet ingredients into the dry ingredients, and mix together. Fold in chocolate chips. (The dough is very soft and the chips may not stick because of the melted butter, but do your best to evenly distribute them in the dough). Cover the dough and chill for at least 30 minutes. 

Preheat the oven to 350┬░ F. Roll the dough into balls, about 1/5 Tablespoons of dough each. Slightly flatten the dough balls because the cookies will only spread slightly. 

Bake for 8 to 10 minutes, until they have just barely started to turn golden at the very edges.  They will look very soft and under baked, but remove them anyway or you risk drying them out. 

Remove from the oven and allow to sit on the pan for 10 minutes before removing them to a wire rack to cool completely.