White Chocolate Chip Pumpkin Cookies Recipe

Prep in: 10 mins
Cook in: 10 mins
Ready in: 20 mins
How To Make Pumpkin White Chocolate Chip Cookies.

Ingredients

  • Flour
  • Pumpkin Pie Spice
  • Salt
  • Baking Soda
  • Baking Powder
  • Granulated Sugar
  • Brown Sugar
  • Unsalted Butter
  • Cream
  • Vanilla Extract
  • Eggs
  • Little Ice Cream
  • Baking Sheet
  • Chocolate Chips
  • Little Bit Cakey
  • Pumpkin Cookies

Directions

1

You’ll need some all-purpose flour pumpkin pie spice salt baking soda and baking powder granulated sugar and brown sugar white chocolate chips unsalted butter that’s nice and soft at room temperature pumpkin puree and egg and vanilla extract. That is it get your oven for you to the 350. I’ve got a couple of baking sheets ready with some parchment paper and we are ready to rock and roll.I’m going to make mine in my sitting mixer. Just because i like to make things a little bit easier on myself and it’s just the easiest thing ever you are going to add your unsalted butter that’s been softened at room temperature to your mixer and this is going to fit it with a paddle attachment. I’m going to add both kinds of sugar and once you just lift this up and cream them together take that down for a second give it a nice scrape aroo. I want to make sure that everything is incorporated well. Now i’m going to add in my pure
pumpkin pea right now when you are in the grocery store. I mean i don’t know if it’s the same in your grocery store that it is for me but right next to the pure pumpkin puree right next to the can of pure pumpkin puree.

2

They also sell pumpkin pie filling. you don’t want that because that’s got already a lot of sugar and a lot of stuff in it. You just want pure pumpkin puree and then you can add the sugar in the spices and all that stuff. So you can control exactly, how you want this to taste. So there’s that i’m going to add my pumpkin puree along with my egg and just a splash of vanilla extract not a lot but a little one and if you know it’s cookies. So you lean a little bit of vanilla. Okay lift this up cream them together and then we’ll add our dry greens down just going to take my spoon and mix together my pumpkin pie spice and everything else just briefly. You don’t have to really mix it well going to add that right in and immediately. You can smell all those beautiful warm spices from the pumpkin pie spice and then just want to give it a little scrape around the edge and then we’ll mix this. Until they’re combined and then. we will add our last and final video add a drop of and mix those in okay that is good enough it doesn’t have to mix forever. Because i do like to give this a nice mix by
hand to make sure everything is well incorporated.

3

Now, you could use any kind of chocolate chips. You could use dark chocolate chips, semi-sweet milk, chocolate chips. But today i’m really feeling like white chocolate chips and i have to admit that i do add semi-sweet chocolate chips to this batter often. But our favorite is the white chocolate chips. There’s just something about it’s a little extra sweet it’s like more of that vanilla flavor. I don’t know but the world is your pickle my friend you pick the chocolate chip. That you like so as long as the batter looks like this. You can add whatever your heart desires and that is a gorgeous batter. Okay I’m going to take my baking sheets other one at a time. I’ve got my handy dandy ice cream scoop about 1 tablespoon size if you don’t have a little ice cream scoop by all means just use two regular spoon. It’ll do the job perfectly and then it’s just question of forming your cookies and setting them apart just sort of a little touch that’s it.

4

I’ve got my cookies formed. I have two baking sheets done. I also have a little bit more batter but cookie dough. I’m going to put this away in a container and stick it in the fridge because tomorrow night. I’ve got my brother my sister coming over for dinner. I want my make them fresh cookies with dough already ready so perfect for that they’re gonna go into my oven that’s been preheated at 350 and they’ll be in there between 12 to 14 minutes keep an eye on them. You want them to be a beautiful golden run around the edges and then let them cool completely and i’ll show you what they look like when they’re there my cookies were in the oven for around 14 minutes and they’re exactly how they should be through beautiful lightly golden brown color xxx. They don’t flatten out a whole lot if you want your cookies to be a lot not as domed a bit more flat add an extra egg

5 If, you add two eggs you’ll get your cookies to spread out a little bit for me this is the perfect consistency because they are chewy but a little bit cakey
and i love that very miller to the cookies, we made last year to the pumpkin cookies. We made last year with that i thought butter glaze that are just delightful. These are very similar to that in texture and they are just smelling like i don’t even know they smell fantastic. They have a really good crust. I’m trying to show you every single bay they have a really good crust lovely golden brown. I love that nice and enjoying mmm.

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