Pumpkin Cookies with White Chocolate Chips

Forgive me, but I didn’t do a step by step photo shoot of these. They were kinda spur of the moment. I also didn’t do photos of supper, which was Chicken Piccata, and for that I should be kicked ( not hard though) cause it was great.


  • 1 1/2 cups packed brown sugar
  • 1 cup unsalted butter
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice ( I like McCorrmick™)
  • 2 1/4 cups all-purpose flour
  • 1 cup solid pack pumpkin puree
  • 2 med eggs
  • 1 tablespoon vanilla extract
  • 2 cups white chocolate chips
  1. In a small bowl, whisk together the flour, pumpkin pie spice and baking soda.
  2. In a stand mixer ( or hand held)  cream butter and sugar. Beat in pumpkin pie puree. Beat in the eggs and vanilla. Beat in the flour mixture until just combined. Stir in the white chocolate.
  3.  With buttered hands, roll one tablespoon ( or desired amount) into balls and drop dough  2 inches apart on an un-greased cookie sheet. Bake at 350 degrees for 10-13 minutes until just set ( you want them kinda soft)

Note: the buttered hand roll trick gives you that glossy looking cookie


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