My first pumpkin baking of the season! Life has gotten suuuuper crazy lately, so I was really excited when I actually wanted to bake one day after work. AND it’s pumpkin season!!! Hello, Fall, how I missed you.
1/2 c butter
1/4 c brown sugar
1 c sugar
1 tsp vanilla extract
6 tbsp pumpkin puree
1 1/2 c flour
1/4 tsp baking powder
1/4 tsp baking soda
2 tsp cinnamon
1 tsp pumpkin pie spice
1/2 c white chocolate chips
- Melt the butter in the microwave.
- In a medium bowl, whisk the melted butter, brown sugar and 1/2 c sugar together until no brown sugar lumps remain. Whisk in the vanilla and pumpkin puree until smooth. Set aside.
- In a large bowl, mix flour, baking powder, baking soda, 1 1/2 tsp cinnamon and the pumpkin pie spice.
- Pour wet ingredients into dry and mix together.
- Fold in white chocolate chips.
- Cover the dough and chill for 30 minutes or up to 3 days. Do not skip this step!
- Preheat your oven to 350º. Spray baking sheet(s) with nonstick baking spray or line with parchment paper.
- Mix remaining 1/2 c of sugar and 1/2 tsp of cinnamon in a small bowl.
- Roll the dough into balls, about 1 1/2 tbsp of dough per ball.
- Roll each of the dough balls in the cinnamon sugar mixture and place on baking sheet. The balls will not spread that much in the oven, so flatten them slightly after placing them on the baking sheet.
- Bake for 8-10 minutes.
- Allow to cool for 10 minutes before transferring to a wire rack.
While a little sweet for my taste, Tall Guy loved these cookies so much that he insisted on taking them home instead of letting me bring them to work for my coworkers! For someone who isn’t a super pumpkin lover, that was a huge compliment!