Warm, cozy, and filled with the flavors of fall, these soft pumpkin spice cookies are made extra special with creamy white chocolate chips. They’re perfect for sharing with family and friends—or enjoying a hot cup of coffee or tea.
Key ingredients:
Pumpkin puree, if you do not have fresh on hand. it’s enough to give this cookie its pumpkin flare and color.
Warm spices of the fall like pumpkin pie spice which consists of cinnamon, nutmeg, ginger, cloves and all spice a great addition to these cookies!
Brown sugar gives that beautiful caramel flavor to these cookies.
Molasses gives that dark syrupy flavor to these cookies.
Maple syrup keeping in mind to use the real stuff. real, gives that beautiful sweet taste of fall.
Vanilla extract, I like to use the vanilla bean-bourbon from trader Joes. If not a really good vanilla is fine.
Unsalted butter, this adds such a nutty flavor when browned in a saucepan.
Key Notes
· Use a small or medium cookie scoop for evenly sized cookies.
· Level each scoop of dough before spooning cookie onto tray.
· Space the cookies far enough apart to allow for slight spreading; they should not spread excessively.
· Roll into balls and roll in spiced sugar. place the cookies on the sheet tray and use the bottom of a glass to lightly press them out.
· The cookies should come out evenly
Pumpkin Spice Cookies with White Chocolate Chips
Warm, cozy, and filled with the flavors of fall, these soft pumpkin spice cookies are made extra special with creamy white chocolate chips. They’re perfect for sharing with family and friends—or enjoying a hot cup of coffee or tea.
Prep time: 15 minutes
Rest time:30 min.
Bake time: 15 minutes at 350°F
Yield: About 24 cookies
Dry Ingredients
1 ¾ cups all-purpose flour
¼ teaspoon baking soda
¾ teaspoon salt
¾ teaspoon pumpkin pie spice
¾ teaspoon cinnamon
1 cup brown sugar
Wet Ingredients
1 egg
¾ cup softened butter
1 teaspoon high-quality vanilla extract
⅓ cup pumpkin purée
1½ tablespoons molasses
1 tablespoon high-quality maple syrup
1 cup white chocolate chips
Directions
1. Preheat the oven to 350°F.
2. Add butter to a saucepan on low medium and cook until the butter turns golden brown. Strain into a small bowl and cool down in the fridge.
3. Prepare the cookie sheets with nonstick spray or parchment paper.
4. Sift the dry ingredients together in a large bowl, then set aside.
5. In a separate bowl Add the egg, cooled brown butter, brown sugar then continues creaming until combined.
7. Add the pumpkin purée, mix until well incorporated. Add the molasses and maple syrup, then continue mixing until combined.
8. Add the wet mixture to the dry ingredients and fold together with a spatula.
8. Before the dough is fully combined, add the white chocolate chips.
9. Fold until the chips are evenly incorporated.
10. Refrigerate the dough for 30 minutes.
Sugar-and-Spice Coating
Ingredients
⅓ cup granulated sugar
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
11. Stir the sugar, pumpkin pie spice, and cinnamon together in a small bowl.
12. Using a medium cookie scoop, portion the dough into clean hands and roll each portion into an even ball. Roll each ball in the sugar-and-spice coating, then place it on the prepared cookie sheet. Bake as directed above
Decorating
Ingredients:
2-3 Lindt white chocolate bar
1 small icing bag or sandwich bag
small bowl for the chocolate
Once the cookies have cooled completely, melt the chocolate in the microwave for 10 seconds at a time until melted down. stir with a small spatula until the chocolate is all melted and lump free.
dip half of each cookie into melted white chocolate. Lindt white chocolate bars work especially well.
Transfer the remaining melted chocolate to a small piping bag or resealable sandwich bag. Snip off a tiny corner and drizzle the chocolate over the cookies. Finish with a light sprinkle of cinnamon sugar for an attractive, flavorful garnish.
Pumpkin spice and white chocolate make a delicious pairing that friends and family will love.
Check out my key notes on these cookies.