Hello friends! I guess it is perfect timing that week five, the grand finale, of my October pumpkin recipe craziness ends on Halloween.
It was so much fun sharing all of the pumpkin things with you this past month!
My final pumpkin recipe is a cookie recipe. The girls and I have been buying pumpkin white chocolate chip cookies at a bakery this fall and last week we attempted to create our own version.
We started with my favorite chocolate chip cookie recipe, and tweaked a few things. On our second attempt we found a winner. These cookies are soft, chewy and the perfect fall twist on traditional chocolate chip cookies.
- 6T unsalted butter
- 1/2 c. pumpkin puree
- 3/4 c. brown sugar
- 1/4 c. granulated sugar
- 1 egg
- 1 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 2 c. all purpose flour
- 2 tsp. cornstarch
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 c. white chocolate chips
- 1. Preheat oven to 350 degrees F.
- 2. Cream together butter and sugars until fluffy and light in color. Add egg and pumpkin and blend in.
- 3. Mix in spices, flour, cornstarch, baking soda and salt.
- 4. Add in half of the chocolate chips.
- 5. Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet gently flatten the tops a bit and press a few of the remaining chips onto the top of the cookie.
- 6. Bake for 8-10 minutes, until barely golden brown around the edges. (The tops will not brown, but do NOT cook longer than ten minutes.)
- If you don't care about the cookies looking "pretty" feel free to mix all of the chips into the batter and skip adding them to the top.